Gem's Sponge

So I bet you're thinking 'What is a Gem Sponge, Gem?' Well I'll tell you a secret. It's a Victoria Sponge, made just for me. Only me. No, I did share this really. Only under duress though. But this is my favourite cake to make, and I won't like, it's my favourite cake to eat too. This was actually my birthday cake last year for my 22nd, with a fancy pants dusted icing 22 on the top. Ooh posh. I think it's a lovely, easy cake to make. It's even tastier in Summer with fresh cream and summer, sweet berries so I tried to recreate a summer's night with this little concoction. I got this recipe from the Mary Berry complete recipe book, it's a handy book for all your baking and cooking technique needs. 

Ingredients:

4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour

2 tsp baking powder

225g/8oz butter or margarine

Vanilla essence

Whipping cream (I used a term which is commonly known as f**k loads)

Any fruity jam

Any summer berries

1. Turn the oven on and preheat it to a toasty 180C/350F/Gas 4. It also helps to grease and prep two cake tins so they're ready for your mixture.

2.Cream the butter and sugar together, if you want to work those upper arms with a wooden spoon, if not an electric whisk is my preferred method. Just because I'm a lazy one. Do this until there is a fluffy light mixture. 

3. Beat the eggs a little, and add to the mixture a bit at a time. If it starts to curdle a tad just put a spoonful of flour in and continue to mix.

4. Sift in the rest of the flour and baking powder and mix together with the electric whisk again. I've presumed you've binned the wooden spoon as it's hurting your arms and you've started to chant rhythmically, 'who needs toned arms anyway!?' as you whisk the mixture together.

5. Now, Mary Berry says this 'The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.' So I'd do that as she is the baking god. Then divide the mixture between the two greased cake tins, and pop into the oven.

6. I'd keep an eye on the cakes then for a little bit and after 20-25 minutes check them, they should be of an even golden brown colour and when you stick a knife in the knife should be clean. When done take them out and allow them to cool.

7. Now you want to whip the cream. I would use the Elmlea whipping cream as it's the easiest to whip up to a stiff consistency. And as I've already pointed out I'm super lazy. When the cake is cool and the cream is stiff put this on the cake, and put jam on the top layer and sandwhich together.

8. I like to have some fruit with the cake. I think traditionally it's Strawberries but I think any berry you have to taste is a lovely addition.

Go forth and bake!

Gem xo