A twist on the traditional Victoria sponge cake recipe that everyone will enjoy!
One very special day, Emma agreed to help me in the kitchen, I still have a bump on my chin from where it hit the floor! Therefore we had a look at the fridge and decided what needed to be used up ready to be made into a teenage friendly, lip-smacking success. A tropical Victoria Sponge cake recipe was born…..and it was flipping lush!
A Tropical Victoria Sponge is a great afternoon treat and a slice of cake with a cup of coffee is a real treat in our house. Yet you can make a delicious cake at a low price and even less if your household staples contain the main ingredients. As you know we all love a yellow sticker and therefore we adapt recipes to what bargains that we have picked up when our using the Tesco reduction times tips and tricks!
This is an easy bake tropical victoria sponge cake recipe, Have a go at making your own jam, but if you’re pushed to your culinary limits baking, then use some ready-made shop jam in the tropical victoria sponge cake.
You will need…
200g Plain flour
I tsp Baking Powder
200g Salt Free Butter
2 drops of Vanilla Essence
For the jam…
Passion fruit coulis
Half a cup of sugar
50ml orange of apple juice
Melt the butter and mix in the sugar, add the flour, eggs, baking powder and vanilla.
I always add 2 tbs of yogurt as it gives the cake extra flavour and softness.
Mix together until the mix is smooth and pour into a greased tin. I always use baking paper, but again its up to you.
Place the cake into a preheated oven for around 25 mins. Place the cake on the middle shelf and the heat should be around the 210 mark.
Towards the end of cooking, place a skewer into the middle of the cake, when it comes out clean, the cake is cooked.
Put all the jam ingredients into a pan and put it on a medium heat.
Bring to the boil, then let it simmer for several minutes, the jam should reduce and thicken up slightly.
Leave it to cool.
Take the cake out of the tin and slice through the middle, open up and leave it to cool.
When both the cake and jam is cool, start putting it together.
Jam on one side and whisked up cream on the other, marry them together and put some icing sugar on the top.
Try this kid-friendly recipe…