Being a bit of a baking novice I reached straight for the Good Housekeeping recipe book and used their tried and tested recipe for the 'perfect Victoria sponge'. Nothing unusual there.
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| In the beginning there was flour... |
Usually I lump all the ingredients in together but this time I followed the recipe by the book; creaming the butter and sugar together, followed by beating in the eggs and finally folding in the flour. And all by hand! Harder work than I first thought. Good job I'd been to the gym this week in preparation. Jokes.
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| Ye olde fashioned scales |
All was looking good and they went into the oven. Now the tricky part - waiting. I've never been one for patience so I peeked and prodded for 20 minutes until they finally came out looking golden brown and cooked through (the knife test - thanks Mrs Stringer!).
I went for a traditional butter icing - couldn't resist a bit of pink food dye - and Mum Pointer's homemade blackcurrant jam for the filling. And to top it off a few dusted hearts.
And the 'twist'? A sprinkling of lemon zest and juice in the mixture and icing to give it a bit of a kick.
And voila:
My tasting panel (the Pointer family) gave it the thumbs up. And a tip from mum - maybe a few degrees cooler for the oven next time.
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