It’s our birthday, we can hardly believe it’s been two decades since we arrived at the Collingwood St supermarket, seems that old adage “time flies when you’re having fun” really is true…
A birthday wouldn’t be a birthday without cake… So we thought we’d share a perfect Victoria Sponge cake recipe, using heaps of local goodness, because you know it just makes sense to…
Shop Local, Spend Local, Eat Local, Enjoy Local, Be Local!
We discovered this recipe on the BBC Good Food website, and we’ve given it a <200km twist.
Birthday Victoria Sponge
For the cake
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten…. From Judith’s Happy Chooks in Tapawera
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp whole milk…. From Wangapeka Family Dairy in Wakefield
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- drop vanilla extract (optional)
- 340g Blackbird Valley Blueberry Jam…. From Moutere Gold in Upper Moutere
- icing sugar, to decorate
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.