Category Archives: Cake

Blueberry Muffins

Hello Loves!

Well, there I was basking in the sunshine and then we had torrential rain and floods. I’ve never seen anything like it. Despite that, I did manage to get some baking done so I wanted to share with you my recipe for lovely blueberry muffins! I hope you enjoy!

Ingredients

110g plain flour

110g butter – preferably soft so it’s easier to mix

65g caster sugar

2 eggs

1 1/2tsp baking powder

1/2tsp of vanilla

125g blueberries – fresh or frozen.

Method

Firstly, pre heat your oven to 180 degrees (fan). We need the oven at the right temperature to assure an even bake.

Cream the butter and sugar together until it is combined.

Slowly add the eggs and mix for three minutes. Slow is key here otherwise the mix could split.

Add the baking powder and vanilla to the batter and continue to mix.

Add the blueberries. It’s up to you how you want to add them. I prefer to add to the mix and stir very gently. You don’t want to break the fruit and make the batter blueberry coloured! Or, you could put the mix in the muffin cases and then add the blueberries on top. It’s entirely up to you!

Bake in the oven for 20 minutes or until golden brown.

Lastly, enjoy!

I hope you’re all safe and well. Happy reading and happy cake eating!!

Big love xxx

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Filed under Baked Bits, Baked Goods, Cake

Victoria Sponge

Good Morning Cake Lovers!

There’s always time for cake in my world and today I wanted to share with you my family recipe for the Victoria Sponge. There’s a reason why I specialised in the Victorian period at university – Queen Victoria loved cake with her tea. Now, I’m not too fussed with the tea but having cake regularly is definitely something I can live with. ๐Ÿฐ

Ingredients

150g self raising flour

150g caster sugar

150g unsalted butter

3 eggs

1/2 tsp of vanilla (I had none so used almond as an alternative)

Jam – strawberry or raspberry – you decide! ๐Ÿ“

(For the buttercream)

150g unsalted butter

220g icing sugar

1/2 tsp of vanilla (likewise as above, I used almond)

Method

Preheat the oven to 180 degrees. Line two cake tins. If you’ve not got two sandwich tins, I use the one tin I’ve got for brownies and cut the cake in half with dental floss (top tip!)

Cream the sugar and butter together. Having equal amounts of both and the flour is key to having a good soft sponge. Add the vanilla to the creamed mix.

In an additional bowl, beat the eggs. Then add them slowly, bit by bit to the creamed mix. We have to go slowly otherwise the mix is at risk of curdling.

Sieve in the self raising flour and fold into the mixture.

Divide the mixture in half (good luck if you can do that equally because I never can!) and add it to the tin/s.

Cook the cake for 20 minutes until it appears golden brown.

Whilst the cake cools, make the buttercream. Prepare yourself for a cloud of icing sugar. Cream the butter, vanilla and icing sugar together.

Once the cake is cooled, cover with a layer of your choice of jam ๐Ÿ“. The cake needs to be as cold a your patience will allow it otherwise the jam and buttercream will melt. On top of the jam, add the buttercream. Then add the other half of the cake.

Finish with a sprinkling of icing sugar or caster sugar.

As you can see, cake never lasts long in my house!

I hope you all enjoy this and have fun making and eating as much cake as possible.

Stay safe and big love all xx

33 Comments

Filed under Baked Goods, Cake, Classics