Traditional Victoria Sponge

This has to be one of the prettiest cakes I have made to date, and it is traditionally British which makes it better!

Victoria Sponge Sandwich Cake with Fruits

Ingredients:
200g Butter
200g Caster Sugar
200g Self Raising Flour
1 tsp Baking Powder
1 tbsp Vanilla Extract (optional)
4 Eggs
2tbsp Milk
Filling;
140g Icing Sugar
100g Butter
1 tsp Vanilla Extract (optional)
Raspberry Jam

Method:
1. Preheat oven to 180 degrees and line two 20cm cake tins with butter.
2. Beat the butter and sugar together, then add the flour and eggs and beat until fully mixed. Add the milk if necessary and vanilla extract if desired.
3. Spread evenly between the tins and bake for 20 to 25 minutes or until an inserted knife comes out clean. Leave to cool upside down before decorating.
4. For the filling; mix the sugar and butter together. Spread over the bottom of one of the sponges. Spread the jam on the bottom of the second sponge.
5. Place the sponge with the jam on top of the butter icing sponge.
6. Decorate with berry fruits (in this example, raspberries, strawberries and blueberries were used) if desired and finish with icing sugar over the top.

Cherry Bakewell Tartlets

For my first ever batch of cherry bakewells, these came out wonderfully. It you want to make some delicious little tarts, then follow this recipe and you won't be disappointed. I actually had too much material for this recipe but it might have been because I used a slightly smaller baking tray. I still produced LOADS of wonderfully bitesized treats though!

Ingredients:
500g sweet shortcrust pastry
3 - 6 tbsp Raspberry jam
200g butter, softened
200g caster sugar
4 medium free-range eggs
100g ground almonds
100g self-raising flour, plus extra for dusting
1 tsp almond extract

For the topping:
300g icing sugar (approximately)
Glacé cherries to decorate

Method
1. Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to fit the base and sides of a 29cm x 21cm (or a 30cm x 20cm) baking tray. Spread the jam over the pastry base.
2. Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour, remaining almonds and almond extract and stir well. Spoon the mixture over the jam, spreading to make an even layer.
3. Bake for 35-40 minutes until well risen, firm and golden. Remove from the oven and leave to cool.
4. In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve. 

Recipe adapted from: http://www.deliciousmagazine.co.uk/recipes/iced-bakewell-tray-bake