We have finally eaten all the Christmas biscuits and the cake tin was looking rather bare, so I had a flip through one of my recipe clipping folders and came across Mary's teatime cake, a recipe from the very talented and delightful MaryBerry and published in BBC Good Food magazine
It's so easy to make one using MaryBerry's all-in-one tray bake recipe. So I decided to make a proper Victoria Sponge yesterday and looked up a recipe expecting to have to separate eggs and whisk and fold in
Iced Ginger Cake. I used Wilton cake release from Lakeland in my unlined mold. Either add the chopped ginger now and pour over the cooled cake or drizzle down the sides of the ring cake and decorate as I have done
I read through the recipe for jaffa cakes properly for the first time since scanning it to work out what I needed to buy and breathe out a sigh of relief
Iced Ginger Cake. I always bake several of these gorgeous cakes towards the end of October each year. This cake has all those treacly warming flavours that go so well with cold, damp dark nights that we all enjoy before the onset of winter
I used a offset spatula to spread strawberry jam on the first layer of the cake. This was not the first Victoria Sponge cake I have made, but I am pretty sure this is the end of my search for the perfect Victoria Sponge
