During this last lockdown, I’ve been busy homeschooling my grandchildren. Every day we’ve been doing our best to do the lessons and keep our spirits up. We’ve had some fun and worked hard but by Friday afternoon, we were all getting a bit worn out, so we put our screens and writing away, put on our aprons and went into the kitchen to bake. Over the long winter months, when it was dark and gloomy by mid afternoon, we made lots of lovely treats for the weekend and cheered ourselves up. We posted photos and videos of our efforts on @GrandmaAbson Instagram to delight and inspire others to bake.
This is our favourite cake (so far) and is also a thank you to all those heroes who keep us safe. We made Grandma’s recipe for a Victoria Sandwich in an 8 inch/ 20cms cake tin, to make a fabulous cake.
What you need
4
eggs and their weight in each of
caster
sugar
self
raising flour
margarine
or butter
Milk
to mix.
Raspberry
Jam
How
to bake
Preheat the oven to Mark 5, 190 C. Cream the butter and sugar. Beat the eggs and add to the creamed mixture. Fold in the flour. Add the milk and mix in gently. Put into 2 x 7 inch (18cms) greased tins. Bake for 30 minutes. Check it’s done with a cake tester. Allow to cool on a wire cooling rack.
Then make the butter cream and get the raspberry jam out to
assemble and decorate the cake.
Butter Cream
110g/4
oz butter
225g/8
oz icing sugar
Few
drops vanilla essence
1-2
tbsps tepid water or milk
Cream the butter and icing sugar. Add the vanilla essence and water or milk to make a soft mixture.
When cold, cut the cake into 2. Spread the butter cream on one half and raspberry jam on the other and sandwich together. Then turn on their sides to form a rainbow shape. Cover one side of the cake with butter cream then decorate with smarties or coloured sweets in the order of the rainbow colours.
Grandma Meryl says : Enjoy a slice to say thankyou. Back at school now but we're still carrying on our #bakingwithGrandma so keep checking for our Friday bakes!
