Classic British Cake Recipes
Victoria Sponge Cake
Victoria Sponge Cake is a classic British cake that is often served with tea. It is a light, airy sponge cake filled with jam and cream. It is a simple cake to make and requires only a few ingredients. The cake is named after Queen Victoria who was known to enjoy a slice of the cake with her afternoon tea.
Ingredients
For the cake:
• 225g (8oz) butter, softened
• 225g (8oz) caster sugar
• 4 medium eggs
• 225g (8oz) self-raising flour
• 2 tablespoons of milk
• 2 teaspoons of vanilla extract
For the filling:
• 4 tablespoons of raspberry jam
• 300ml (10.5fl oz) double cream
Instructions
1. Preheat the oven to 180C (350F). Grease and line two 20cm (8in) round cake tins.
2. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
3. Sift in the flour and fold into the mixture. Add the milk and vanilla extract and mix until combined.
4. Divide the mixture between the two tins and spread evenly. Bake in the oven for 20-25 minutes or until golden brown and a skewer inserted into the centre comes out clean.
5. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
6. To make the filling, whip the cream until soft peaks form. Spread raspberry jam on one of the cakes. Top with a layer of whipped cream and the other cake.
7. Dust with icing sugar before serving.
Nutrition
Victoria Sponge Cake is a delicious treat that can be enjoyed for any occasion. Each slice contains approximately:
• 478 calories
• 24.6g fat
• 57.6g carbohydrates
• 6.2g protein
• 0.5g fibre
Banoffee Pie
Banoffee Pie is a classic British dessert combining the sweetness of bananas and toffee. The pie is made with a biscuit base, a layer of toffee and topped with bananas and cream. It can be served cold or warm with a scoop of ice cream or custard.
Ingredients
For the base:
• 200g (7oz) digestive biscuits, crushed
• 100g (3.5oz) butter, melted
For the filling:
• 397g (14oz) can of condensed milk
• 2 large bananas, sliced
• 300ml (10.5fl oz) double cream, whipped
Instructions
1. Preheat the oven to 180C (350F). Grease and line a 20cm (8in) springform tin.
2. Mix the crushed biscuits with the melted butter and press into the base of the tin. Bake in the oven for 10 minutes.
3. Pour the condensed milk into a saucepan and heat gently until it has thickened and is a golden brown colour. Pour over the biscuit base.
4. Slice the bananas and layer over the toffee. Top with the whipped cream.
5. Chill in the fridge for 2 hours before serving.
Nutrition
Banoffee Pie is a delicious treat that can be enjoyed for any occasion. Each slice contains approximately:
• 463 calories
• 24.6g fat
• 55.2g carbohydrates
• 6.5g protein
• 0.8g fibre
Lemon Drizzle Cake
Lemon Drizzle Cake is a classic British cake that is tangy and sweet. The cake is made with a light, fluffy sponge and topped with a zesty lemon drizzle. It is a simple cake to make and is perfect for any occasion.
Ingredients
For the cake:
• 225g (8oz) butter, softened
• 225g (8oz) caster sugar
• 4 medium eggs
• 225g (8oz) self-raising flour
• 2 tablespoons of milk
• 2 teaspoons of vanilla extract
For the drizzle:
• 50g (2oz) caster sugar
• Juice of 1 lemon
Instructions
1. Preheat the oven to 180C (350F). Grease and line a 20cm (8in) round cake tin.
2. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
3. Sift in the flour and fold into the mixture. Add the milk and vanilla extract and mix until combined.
4. Spoon the mixture into the tin and spread evenly. Bake in the oven for 20-25 minutes or until golden brown and a skewer inserted into the centre comes out clean.
5. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool.
6. To make the drizzle, mix the sugar and lemon juice together in a small bowl. Drizzle over the cake and leave to set.
7. Serve sliced with a cup of tea.
Nutrition
Lemon Drizzle Cake is a delicious treat that can be enjoyed for any occasion. Each slice contains approximately:
• 478 calories
• 24.6g fat
• 57.6g carbohydrates
• 6.2g protein
• 0.5g fibre
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