Hello, I hope you have all had a fab week.  Are you ready for Mother’s Day this Sunday? I am looking forward to spending a lovely day with my husband and children.  I thought for todays post I would share my easy sponge cake recipe which  is  simple enough for children to make, with a little supervision.  My nine year old daughter, Amber, helped me with the tutorial for today.

180g Self Raising Flour
180g Caster Sugar
50g Cocoa
180g Soft Margerine or butter (I use Stork magerine)

This would make a 7″ victoria sandwich or about 18 fairy

1. Preheat the oven to 180C or 160C fan oven for sponge cake or
200C or 180c for fairy cakes.

2. Grease your sandwich cake tins or place
fairy cake cases into trays.

3. Weigh all ingredients and place together in to a large mixing bowl.

4. Mix ingredients together until combined, using either a wooden spoon or
electric mixer.
5. Share mixture equally into two sandwich tins or spoon into cake cases.
6. Bake in the oven for 20 mins for sandwich cake or 15 mins for fairy cakes.
Cakes should spring back if lightly pushed in middle.

7. Leave to cool in
tins for 15 mins then place on a wire rack to cool completly.

chose to spread strawberry jam in between the two sponges and use vanilla
buttercream to ice the top of the cake. 

Try other
Add the zest of an
orange or lemon or both!
Add a tablespoon of
strong coffee.
Add a teaspoon of
vanilla extract.
Add a teaspoon of
almond extract and then make a thick glace icing for the top and pop glace
cherries on for a cherry bakewell cake!
Add a teaspoon of
ground ginger or cinnamon.
Add chopped glace
cherries or chocolate chips.

The list is
endless. Let me know what you try, I also love to try new flavours.
I hope you all have a wonderful weekend and a lovely Mother’s Day.