​Victoria Sponge Cake

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Ingredients:                                             

• 200g - Self Raising Flour 

• 200g - Caster Sugar 

• 200g - Butter

• 1tsp - Baking powder

• 4 - Eggs 

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Filling:

• Preserve - Strawberry, Blackcurrant, Cherry. 

• Fresh cream or Buttercream. 

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Method:

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1. Begin by preheating your oven to Conventional & Fan 180c, Gas Mark - 4. Cream together your butter and caster sugar, This can be done using a stand, hand mixer or by hand using a wooden spoon. 

2. Once the butter and sugar are creamed. Now its time to add your eggs. Mix the eggs in a jug or bowl and add them slowly to the butter and sugar and combine together. 

3. Now add your flour in stages along with the baking powder and combine until you end up with a smooth batter. You can also add a dash of vanilla essence at this stage. 

4. Divide the mixture between two 20cm cake pans lined and greased or one 30cm cake pan. Then bake in the centre of the preheated oven for 20 minutes until golden brown and a skewer comes out clean when inserted into the centre of the cake. 

5. Once the sponge has cooled sandwich together with your chosen preserve and buttercream or fresh cream. 

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Australian Crunch

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Ingredients:

• 200g - Butter 

• 100g - Caster Sugar 

• 2 tbsp - Golden Syrup 

• 80g - Desiccated Coconut 

• 90g - Crushed Cornflakes 

• 150g - Self Raising Flour 

• 1.5 tbsp - Cocoa Powder (For Cooking Not Drinking)

• 190g - Milk Chocolate (For The Topping)

 

Method:

 

1. Pre heat your oven to conventional & fan 180c, Gas mark - 4.

2. Place a large saucepan on low heat. Add in the butter and melt first. Then pop in your sugar, golden syrup, coconut, cocoa powder and self raising flour. Mix well until fully combined. Then add in your crushed cornflakes last and mix again. 

3. Finally pour the mixture into a slice tray or glass pyrex dish 20 x 30cm /8 x 12 inches. 

4. Using the back of a spoon or silicon spatula, Press firmly and flatten (especially into the corners) then pop in the oven and bake for around 25 minutes

5. Once out the oven melt the 190g of milk chocolate in the microwave and pour over the baked Australian crunch. Set aside and leave to cool, Once cooled cut into squares or triangles and enjoy.       

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