Selection Boxes & Summer Treats!

Its been a pretty stressful week Uni wise, i had two assignments due today and as i am really poor at managing my time and my deadlines i pretty much wrote one of them last night! I'm so tired today, but at least i know that there is only an exam and another essay standing in the way of me and the end of uni! eeeeek, its really strange to think ive been here for three years. I remember the first day moving into halls so clearly! I was absolutley terrified and all id heard from people at home were the infamous words 'they'll be the best days of your life!' well... maybe the social side, i met my wonderful boyfriend and have two really close friends to thank uni for. As for the financial stress... hmmm not brilliant! Ive had some personal family issues that made uni difficult at times but all in all im so glad i stuck it out! and perhaps the most important thing ive learnt at uni is... how to bake! haha.
My mum has just moved into a flat of her own and i went to visit for the first time at the weekend, i thought id take her a little selection box with some pieces of the cakes from the last post. I made a little menu card for her too so she knew what was what. haha :)
After handing in my assignments this morning i wanted to treat myself, and what better way than spending some quality time baking?! The weather was glorious and i felt all summery so i thought why not embrace it and go for a simple Victoria Sponge with Strawberries and whipped cream :)



The recipe for the victoria sponge is straight from memory from baking with my mum when i was little, i always remember 4,4,4,2 4oz of butter, sugar and flour and 2 eggs. I doubled the mix for this as my tins are quite large.

Summer Victoria Sandwich Cake

For the cake:

• 250g Unsalted Butter

• 250g Caster Sugar

• 250g Self Raising Flour

• 4 Eggs

• 1tsp vanilla essence

For the filling & decoration:

• 300ml double cream

• Fresh Strawberries

• 1/2tbsp icing sugar

Method:

1. Pre-heat oven to 180 degrees, grease and base line two sandwich tins.
2. Place all ingredients into a mixing bowl and mix until a smooth mixture (add a little milk if its too thick)
3. Divide the mixture evenly between the two tins and bake for 20-30 minutes, until a skewer comes out clean.
4. Turn out onto a cooling rack and leave to cool.
5. When cakes are cool, put the double cream in a mixing bowl and beat with an electric whisk until stiff peaks.
6. Cover one side of the cake with the cream.
7. Cut the tops of the strawberries and cut each strawberry in half length-ways, place on the cream however you like, just throw them on or arrange them if you like.
8. Sandwich the other side of the cake on top, take the icing sugar and a sieve to dust the top and decorate with remaining strawberries.