homebaked vanilla and chocolate Victoria sponge marble cake

Homebaked Vanilla & Chocolate Victoria Sponge Marble Cake

This is another twist to the classic British tea-time homebaked classic Victoria sponge recipe I bake a whole lot.  I follow Jamie Oliver’s original recipe with a couple of teensy adjustments to adapt it into a marble cake – check out my version below!  If you’d like to see a different  twist on this yummy traditional sponge give this post a little peek 🙂

Photo 02-07-2013 16 47 15

Ingredients

  • 225g Unsalted butter (plus a little bit extra for greasing)
  • 225g Self-raising flour (plus extra for dusting)
  • 225g Caster sugar
  • 4 Large eggs
  • 2 tsp Vanilla extract
  • 1 tsp Cocoa powder
  • 200g Vanilla or chocolate buttercream icing
  • 250g fresh strawberries or raspberries
  • Any additional toppings (completely optional – this is super yummy as it is!)

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4
  2. Grease the bottom and sides of two 20cm sandwich cake tins with butter.  Line the base of each tin with greaseproof paper then dust the sides lightly with flour
  3. Beat the butter and sugar together until very light and fluffy
  4. Add the eggs one at a time, beating each one in well before you add the next
  5. Mix in the vanilla extract
  6. Sift in the flour and fold it into the mixture
  7. Take 8 tablespoons of the mixture and put it in a separate bowl
  8. Divide the cake mix (minus the 8 tablespoons you just took out) equally into the prepared tins
  9. Add the cocoa powder to the 8 tablespoons of separated mixture and combine
  10. Divide the chocolate mixture between the two tins containing the original vanilla mixture then use a spoon to gently swirl it around a couple of times (creating a ‘marble’ effect)
  11. Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen. (You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge;  remove it after 5 seconds and if it comes out clean the cake’s cooked; if slightly sticky it needs a bit longer, so put it back into the oven)
  12. Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
  13. Slice your strawberries or raspberries (leave a couple of the most attractive berries whole if you wish to use them on the top of the cake)
  14. Place the least attractive sponge cake on a  plate, smear over the buttercream icing and prepared berries
  15. Place the second cake (with the best side facing up) on top and serve as it is, dust it with icing sugar and add few berries to the top or go crazy and add whatever you fancy – the one in the photo above is iced in chocolate fudge buttercream and decorated with fondant flowers and flavoured buttons

Enjoy!

big love

gollygoshgirl

xx

To see more of my homebaking posts click here or check out my instagram here.

homebaked chocolate brownies

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Homebaked Chocolate Brownies

Whenever I introduce the kids I work with to baking these are always the first thing we make; a simple recipe that produces moist, yummy and great looking results every time!  Another Jamie Oliver recipe with a few little adjustments (my version below) – I’m a big fan of his!  You can also add in different little extras to suit your taste – mine always involve extra chocolate chips but chopped nuts, marshmallows, orange zest and dates have also featured in various attempts along the way and the end results were always eaten up pretty swiftly! The brownie in the photo is served with crème fraîche  and orange zest but raspberry coulis or ice cream and fresh raspberries/strawberries are also a firm favourite!

Ingredients

  • 300g good-quality dark chocolate (70% cocoa solids) – as good a quality as you can afford
  • milk and dark chocolate chips
  • 250g unsalted butter
  • 80g cocoa powder
  • 65g plain flour
  •  1 tsp baking powder
  • 350g caster sugar
  • 4 large eggs

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4
  2. Line a 20 x 30cm rectangular baking tin with greaseproof paper
  3. Break the chocolate into small pieces and place it in a large bowl over some simmering water
  4. Add the butter, melting it with the chocolate and mix until smooth
  5. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar
  6. Add the butter and chocolate mixture and stir well
  7. Beat the eggs and then mix them in until you have a silky consistency
  8. Add the chocolate chips
  9. Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes.  The brownies should be slightly springy on the outside but still gooey in the middle.  Yum!  You don’t want to overcook them so – unlike cakes – you don’t want a skewer to come out all clean.
  10.  Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares

Enjoy!

big love

gollygoshgirl

xx

To see more of my homebaking posts click here to check out my instagram here.

homebaked sausage rolls

Photo 22-05-2013 23 58 20

Sausage Rolls

These are probably the best sausage rolls I’ve ever tasted.  Fact.  Even my housemates agree and they can be a pretty tough crowd!  AND they’re easy-peasy to make! I discovered this recipe on Jamie Oliver’s home cooking skills website, which I use to teach some of the learners at school – SO worth a look (and there are handy little step-by-step pictures on there too) 🙂

The other great thing about these sausage rolls is that you can freeze them uncooked; just wrap them in clingfilm and pop in the freezer. Remove them from the freezer when you need them and cook from frozen at 220ºC/425ºF/gas 7 for 25 to 30 minutes or until golden, crisp, puffed up and the sausage meat is cooked through

Ingredients

  • (makes 16 sausage rolls)
  • 6 good-quality Cumberland sausages (approx 400g), the best quality you can afford
  • 1 lemon
  • Plain flour, for dusting
  • 500g good-quality all butter puff pastry
  • 1 egg
  • A splash of milk

Method

  1. Preheat the oven to 220ºC/425ºF/gas 7
  2. Using a small sharp knife, cut a slit in each of the sausages
  3. Rip off and discard the skins, put the sausage meat into a bowl
  4. Finely grate the zest of the lemon into the bowl
  5. Scrunch and mix everything together with your clean hands
  6. Lightly flour a clean work surface and a rolling pin with flour
  7. Roll your pastry out until it’s about 25cm by 35cm (like a tea towel) and just under 0.5cm thick, dusting with flour as needed
  8. Cut the sheet of pastry in half lengthways so you have two long strips
  9. Divide the sausage stuffing into two and roll each half into a sausage shape
  10. Lay each sausage shape down the centre of the pastry strips
  11. Beat the egg with a splash of milk in a small bowl
  12. Use a pastry brush to egg-wash the pastry on both sides of the sausage meat, then fold it over so the edges join up
  13. Use the back of a fork to mark and seal the pastry all the way along the join so it is tightly wrapped up
  14. Pinch the ends closed
  15. Egg-wash the top of each roll, then cut each one into 8 pieces
  16. Place on a baking tray and cook in the hot oven for around 20 minutes, or until golden, crisp, puffed up and the sausage meat is cooked through

Enjoy!

big love

gollygoshgirl

xx

p.s. If you fancy a little look at any more of my homebaking check out a few of  my other treat-related posts.