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Recipe Testing Tuesdays: Sweet Valentine Light Sponge Cake

A few people asked me last week for a simple cake recipe for newbies. I thought since Valentine's Day is just around the corner, this would be a perfect little cake anyone can make with what they already have in their kitchen for a loved one.

I used a classic Victoria Sponge recipe from BBC GoodFood, with a few alterations, so even if you don’t have any of those fancy baking gadgets you can still make this cake. One thing you probably need is a mixer, either a worktop one or a hand mixer. To combine all the ingredients you need quite a bit mixing, it’s a lot easier with a electric mixer.

Equipment you need to make the sponge. If you don't have a rubber spatula you can use a wooden spoon instead. The metal spatula can be replace by a butter knife.

Place all the ingredients in the bowl and mix untill well combined and smooth with a mixer.

Use the rubber spatula to scrape the batter into the baking tray and smooth it evenly with the metal spatula. Place the baking tray in a pre-heated oven for around 20 minutes.

Take the ponge out of the oven when it's golden and the cake springs back when pressed. Leave it to cool completely on a wire rack.

Once the cake is completely cool, you can cut and stack the cake whichever way you want. I want a round cake, so I found a bowl that's the right size to get 3 equal circles.

Off cuts of cakes are great to have with a cup of tea or coffee. Or you can make them into delisious cake pops. Maybe I will cover that in another post.

Ingredients for the filling.

Whisk 1 table spoon of icing sugar into the double cream.

Whip the double cream until soft peaks are formed.

Assemble the cake in this order: sponge, 1/4 cream, slices strawberries

Repeat the layer twice.

Lay the third sponge on top and cover with cream. You can finish the cake by place a coulple of strawberries on top or...

Or you could cover the sides of the cake with the rest of the cream like this.

Here's a recipe sheet you can print out.

Hope you enjoyed this recipe and let me know if you're making it the week or any other time.

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