Recipe Competition

Matthew’s Recipe

An Easily Adaptable loaf cake recipe for Any and Every Event

This is a good, reliable, basic Victoria sponge cake recipe that you can use again and again and by just tweaking one thing, you can make a change to suit any occasion. Keeping the cake the same but changing the icing works a treat.

METHOD:

1. Preheat oven, grease and line a two pound loaf tin.
2. Using an electric mixer, starting on low, cream together the butter and sugar until pale and smooth. Increase the speed for a full 2 minutes until volume has increased.
3. Add the (room temperature) eggs, 1 at a time. Add flavouring extract or essence
4. By hand, use a spatula to fold in the sifted flour, zest, pinch of table salt – until thoroughly incorporated.
5. Carefully fill your lined tin. Give one sharp bang on the counter to fill corners and collapse any weird bubbles or gaps to prevent big holes.
6. Middle shelf 180°C/160°C Fan/Gas 4 for 50mins. Until a knife/skewer comes out clean.
7. Cool in the tin for about 10 mins, then you can remove from tin and continue to cool on a wire rack.
8. Whisk your drizzle icing, increasing the liquid ½ tsp at a time. Too thin and the icing will be too wet and runny. Spoon over the top of the cake. Slice, serve and enjoy.

If your house is like mine and has mysterious overnight biscuit thieves and invisible cake-eating fairies, once cold, ideal to slice, wrap and freeze.

Ingredients:

Drizzle Icing:

Optional Cake Changes:

Optional Icing Changes: