The Great Shetland Bake Off - Week 8 - Steve's Victoria Sponge Birthday Cake
Ingredients
- 175g Shetland butter plus more for greasing the tins
- 175g Caster sugar
- 3 Free-range eggs from Shetland hens (these from L&S Gifford)
- 175g Self-raising flour
- 0.5 tsp Baking powder
- 3 tbsp Shetland Dairy whole milk
- 200g Icing sugar and water (from a Shetland tap) to mix
Method
- Cream together the butter and caster sugar (allow the butter to come up to room temperature before you begin so it is soft enough to do this!)
- Add the eggs, milk, baking powder and flour and continue to beat until it reaches a smooth dropping consistency.
- Divide the mixture between 2 greased round cake tins and bake at 180 degrees for 20 minutes, or until golden.
- Allow to cool on a wire rack.
- Make icing from the icing sugar (and very special) Shetland tap water.
- Spread your cakes with the desired filling - Steve used strawberry jam.
- Decorate with your icing and some sprinkes.