This is the page where you will find anything I find interesting relating to food and any recipes that I have tried that I think are worth sharing.
Victoria Sponge Cake
The following recipe will give you a really light and very fluffy Victoria Sponge! Very simple to make and delicious to eat!
Beetroot and Chocolate Cake!
The idea for this cake and indeed growing beetroot came from my brother Ciaran. I didn't think it sounded like a particularly tasty cake but then carrot cake is delicious so why not beetroot?! So I decided to give it a try. Here is the recipe and I can highly recommend giving it a go as it was a very tasty cake - I think it got tastier on the second day (no idea if it would have got tastier later as it was obviously already very tasty and there was none left!):
Victoria Sponge Cake
The following recipe will give you a really light and very fluffy Victoria Sponge! Very simple to make and delicious to eat!
Firstly, turn on your oven to 180 degrees and grease 2 20cm diameter cake tins (round) - I would recommend some greaseproof paper too as unless you have amazingly non stick cake tins it does stick quite easily!
The ingredients you will need are as follows:
220g butter (room temperature) - margarine works fine
220g caster sugar
4 eggs
220g self raising flour
a little milk - this is optional but will make a slightly more moist cake
Jam of choice
- Cream the butter and sugar together (an electric whisk is the easiest option here)
- beat the eggs a little to break yolks
- add a quarter of the egg with a spoonful of flour (this stops it from curdling and ensures a light fluffy cake) mix in
- add the rest of the egg
- if wanted add a little milk to make the mixture of a dropping consistency
- divide mixture between the 2 cake tins and smooth
- put in the pre-heated oven for 20 minutes
- as usual with a cake check at around 20 minutes - put a knife in and if it comes out clean then the cake's ready, if not give it a few more minutes. The cake should have come away from the sides a little.
- When ready, leave to cool on a cooling rack.
- Once cool spread jam on one half, put other half on top, sprinkle with a little icing sugar and serve!
Beetroot and Chocolate Cake!
- First switch the oven on to be heating up to 180 degrees C
- Grease a tin and line with greaseproof paper.
- Grate about 4oz of raw beetroot (straight from the garden if you grow it of course!)
- Melt 3oz of dark chocolate (preferably one with 75% cocoa) with 3 oz of butter - I use the glass bowl over a pan of boiling water method.
- Beat 2 eggs.
- Sift 8oz self-raising flour into a bowl
- Add
- 1oz cocoa powder
- 4oz caster sugar
- 1tsp baking powder
- A pinch of salt
- grated beetroot, eggs, melted chocolate and butter
- Mix it all together to a dry dough-like consistency
- Put the mixture into the tin and squash down
- Cook for around 45 minutes depending on your oven (keep checking - use a knife and stick in, if it comes out clean then the cake's ready!)
If you try it - let me know what you think, if you are giving to anyone else don't mention the beetroot straight away and get their opinion before mentioning it!
