Classic Victoria Sponge…. A 18th Birthday Rainbow Surprise For Jessica
July 22, 2014
The 7 colours of the rainbow, covered in sweet mascarpone cream, adorned with fresh picked English strawberries. A truly spectacular, fun birthday cake!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 10 Generous
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Rainbow Birthday Cake.
Today we are making the 7 colours of the rainbow, simply multiply the quantities by 3 1/2, now divide the batter into seven equal bowls, add food colour to match each of the rainbow colours, red, yellow, pink, green, orange, purple, blue and bake as above. Once cool, build the layers of the rainbow, sandwiching together with a thin layer of strawberry jam.
Gently whisk the mascarpone and sifted icing sugar together. Cover the cake in the mixture, adorn with fresh picked strawberries and a dusting of icing sugar. Happy 18th Birthday Jessica.