Baking is a huge passion of mine, I don’t do it often enough to be honest, but when I do I really enjoy it. Last weekend it was my mums partners birthday and I decided to make a birthday cake for him. It was a basic Victoria Sponge recipe but I had so much coconut in the cupboard and tubs of butter cream form Moo’s birthday cake I decided to make it up as I went along. It turned out rather well.
Ingredients
- 225g butter
- 225g self raising flour
- 22gg caster sugar
- 4 eggs
- 2 level teaspoons baking powder
- 3 drops of almond essence
- butter-cream {I had some left over Betty Crocker vanilla butter-cream}
- coconut {enough to cover the top of the cake}
- raspberry jam
Method
- Pre-heat the oven to 170° line and grease two cake tins
- Cream together the butter and sugar until light and fluffy. Add the four, baking powder and eggs and combine until you have a creamy cake mix. Drizzle in the almond essence and stir in. Pour into the two cake tins {I normally make two separate mixes as I know then that I have exactly the same measurements in each tin, I am useless at dividing the mixture}
- Bake in the oven for 20-25 minutes.
- Leave to cool and then turn out onto a wire rack and leave to cool.
- Spread the butter-cream on one of the cakes and sandwich them together.
- Spread a thin layer of jam over the top of the cake and sprinkle over the coconut
- Serve
