Recipe: Mini Victoria Sponges

I love a classic cake. There’s something so comforting about it’s plain flavour, and it’s simplicity to make. No fancy sugarwork, no strenuous beating or mixing. Just a simple mix, a few minutes in the oven, a quick slice and swipe of jam, and it’s ready. These mini Victoria sponges are a cute take on the absolute classic recipe, and they honestly couldn’t be easier. Just be careful to watch the oven like a hawk as they burn slightly easier.

 photo 2014-10-27094604_zps57fe405a.jpgI have a special mini cake tin, but you could easily use a muffin tin. I also skipped away from the traditional jam only, adding whipped cream. I’m the one with a really muscley right arm, and a skinny left one…

 photo 2014-10-27094555_zps303953ce.jpgIngredients

  • 250g very soft butter
  • 250g caster sugar (you shouldn’t use granulated here as it makes the sponge speckly with a funny texture)
  • 4 large eggs
  • 250g self raising flour
  • 4 tablespoons of milk

 photo 2014-10-25164740_zps5525e904.jpgA super simple sponge based on Nigella’s recipe from How to be a Domesticated Goddess; cream the butter and sugar until light and fluffy. Add eggs one at a time, with a spoon of flour in between each. Then fold in the flour, and thin with milk.

Pour into your greased and lined mini cake tins (or cupcake cases) and bake at 170C for 15 minutes. Of course, you could always make a larger cake; just increase the cooking time to around 25 minutes. Cool, then slice in half and fill. Enjoy with a good cup of tea.

 photo 2014-10-27094545_zps2682de4d.jpgTalking of tea. I went to a really stereotypical greasy spoon the other day. You know the type – full English is £4 and comes in two minutes. All lovely, however when I asked for a pot of English Breakfast tea I was taken to a shelf of all very posh herbal teas. When I told the waiter/chef/cleaner man that just standard tea would be great, if they have any, a dusty pot of tetley was produced from a cupboard. Why?! Nothing is wrong with normal tea, it’s not something to hide away!
 photo 2014-10-27094538_zpsb8121398.jpg

Anyway, tea rant over! What’s your favourite classic cake?

Baking: Peanut Butter Jam Muffins

 photo 2014-08-03153439_zpsb87ffac8.jpgAnyone know what the difference is between a cupcake and a muffin? I always thought muffins were bigger, but it seems the pans in the shops (well, Wilkinsons, I’m not made of money!) are all the same size. I’ve decided cupcakes are iced, and muffins are appropriate breakfast food!

 photo 2014-08-03153516_zps2bb22f2a.jpgThese muffins would definitely back fabulous breakfasts…in fact I know they do as that’s exactly what I had this morning. A cup of tea (or three), a banana, and a muffin. Yum yum. I seriously enjoyed getting my bake on over the weekend, I’ve recently moved into new accommodation for my placement year and was itching to play with the cooker! A huge improvement on student accommodation I have to say! Back to the muffins, and these do make relatively acceptable breakfast fare – especially good for one the go when I’ve snoozed turned off all my alarms. Went down well with the office too, though I’ve made a mental note that my boss is allergic to peanuts!

 photo 2014-08-03133923_zps750492ea.jpgI made these with another of the hand-stirred conserves I received from Mackays* – this time the raspberry one. Again I’m not 100% convinced this has the fruity flavour I’d want from a jam, but unlike the bakewell recipe it doesn’t matter too much here. You just want a nice fruity sweetness against the peanut!

I’ve moved towards cup measurements recently, as I’ve found it a lot easier to make up my own recipes using these quantities – the mathematical-geek part of me loves the ratios involved with baking…

Ingredients.

  • 2 cups of flour
  • 1 cup of sugar
  • 2 tsp baking powder
  • 1 cup peanut butter – I used crunchy which added a fab texture
  • 1 cup milk
  • 1 egg
  • 1 tsp oil (which I forgot to add, hence mine were a littleeee dry)
  • Jam*

This is such an easy recipe; I love muffins as they really are throwing things into a bowl, a little mix, then bake. Couldn’t be simpler!

 photo 2014-08-03134622_zps1f5c7468.jpgMix your flour, sugar and baking powder together in a large bowl. You should probably sieve them, but I’m lazy and lacking in the sieve department right now…

 photo 2014-08-03134856_zps7d8ee533.jpg photo 2014-08-03135401_zpscc1a6e07.jpgAdd your peanut butter, and mix until it looks bread-crumby. This is probably the hardest part as p-butter is so sticky – I’d recommend using a knife and chopping motions.

 photo 2014-08-03135735_zps72a4188c.jpgMix together your egg, milk and oil in a jug, then pour into the dry ingredients. Stir until just combined.

 photo 2014-08-03140134_zpsc0db9850.jpg photo 2014-08-03140142_zpsed85ee81.jpgHalf fill twelve muffin cases (in your tray, of course!) with the mixture, then top with a small teaspoon of jam. Top with the rest of the batter mix, and smooth over so no jam is visible…or it bubbles up and burns…

 photo 2014-08-03142041_zps1cbd3aa6.jpg photo 2014-08-03142048_zps28b9e2e9.jpgBake at 180C for 15 minutes – they should be risen, golden, and give when pressed. And they should smell delicious too!

 photo 2014-08-03153439_zpsb87ffac8.jpgLet cool completely, as hot jam is not something you want to bite into. Enjoy for afternoon tea, or breakfast; hide them away for yourself, or leave unattended in the office – and enjoy the classic ‘peanut butter and jelly’ flavours in a muffin. Yum…

Have you baked anything recently?