Tag Archives: baking

Recipe: Microwave Lemon & Thyme Sponge Puddings

A couple of years ago I made a bit of a breakthrough in making quick puddings for my family. I made a jam sponge in the microwave and that’s been our go to speedy pudding at home for a little while. As much as we all love jam sponge (and we really love jam sponge) I thought it was time to ring the changes. This weekend I made Lemon & Thyme Sponge Puddings in the microwave and they were really rather good. Good enough to give to guests who think you’re more Mary Berry than you actually are. 

Easy Recipe: Microwave Lemon & Thyme Sponge Puddings

These fab little puddings are great to throw together in a hurry and take just 3 minutes to cook in the microwave. We have a Panasonic microwave oven which is just the thing for cooking these speedy puds. Just make sure you cook the Lemon & Thyme Sponge Puddings one at a time and maybe check how your pudding is doing after two minutes or so. 

I’ve used fresh thyme in these sponge puddings, which I admit is fairly unusual. We have fresh thyme in the garden and it is one of my favourite herbs. Don’t be tempted to used dried thyme in these puds, I don’t think dried would work. If you don’t have fresh then just leave the thyme out altogether.

Lemon & Thyme Sponge Puddings

Ingredients (serves four)
4oz butter or margarine
4oz sugar
2 eggs
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon of thyme leaves, picked from the stalk
1 teaspoon baking powder
4oz self raising flour

To top the puddings –
Lemon curd
Thyme leaves
Custard

Method
With an electric hand mixer, beat the butter and sugar together until fluffy. Add the eggs, lemon zest, lemon juice and thyme leaves and combine. Tip the flour and baking powder into the bowl with the rest of the ingredients and beat together.

Lightly grease four microwave proof ramekins. Fill each one 3/4 of the way full with the sponge mix. Loosely cover with cling film, allowing some extra room for the sponge to steam and rise. Microwave each one individually for three minutes. You might want to check how they’re getting on after 2 minutes or so. Your sponges need to be cooked through but not overdone.

Once cooked, run a knife around the edge and tip them out onto a plate. 

Put two heaped dessert spoons of lemon curd into a microwavable dish and warm through for 30 seconds. Stir until it is the consistency of a sauce and drizzle over the top of your sponge, scatter some fresh thyme leaves over and serve with custard. Delicious!

Easy Recipe: Microwave Lemon & Thyme Sponge Puddings

= This is a collaborative post =

Recipe: Halloween Pumpkin Cake with Cinnamon Frosting

Every year I carve a pumpkin at Halloween and every year without fail I’ve guiltily tipped the insides of the pumpkin into the compost bin. I tell a lie, one year we did try and make something but it was so inedible we tipped that straight in the bin. 

This afternoon as my son and I sat around the kitchen table carving the pumpkin and scooping out the gloopy insides, I felt really bad about tipping the pumpkin innards into the bin, so I decided to try and bake a pumpkin cake of our own. 

I consider myself to be a bit of a safe baker, I can do 100 variations of sponge cake but anything more complicated I’ve always shied away from for fear of failure. I sat at the kitchen table and puzzled over what to do, in the end I came up with a slightly experimental recipe for a pumpkin cake and a hope that it would work, it did and it was delicious.

pumpkin cake

This pumpkin cake recipe does make quite a lot of cake batter and there was enough to make one decent sized cake and 12 yummy cupcakes. We used the flesh, the firm pale bit, not the slimy gloopy bit. We cut our chunks of the flesh and grated them. We found we had 300g or so, though I think if you found yourself with more pumpkin than that, then the recipe is quite forgiving and would accommodate another 100g or so with no problems.

The pumpkin kind of melts into the cake when it’s cooked and you’d never, ever know what the spooky surprise in your cake really is. I suspect if you wanted to make this cake outside of pumpkin carving season a grated butternut squash would work just as well.

pumpkin cake

Pumpkin Cake with Cinnamon Icing

If you’ve carved your pumpkin and you don’t know what to do with the leftover flesh, here’s a cracking recipe for a cake which you can decorate as Halloweeny as you want.

For the cake…

  • 300g golden caster sugar
  • 200g butter or margarine
  • 4 eggs, beaten
  • 2 tsp mixed spice, ground
  • 5 tsp cinnamon, ground
  • 2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 300g self raising flour
  • 300g pumpkin flesh, grated
  • splash of orange juice if the latter needs loosening

For the frosting…

  • 80g unsalted butter, soft
  • 100g icing sugar
  • 4 tsp cinnamon, ground
  • 200g cream cheese
  1. Pre-heat your oven to 190.

  2. Cream the golden caster sugar and butter together.  Once light and fluffy stir in the beaten eggs, mixed spice and cinnamon. Add to bicarb of soda, salt and sifted flour and fold in until the batter is smooth. If the batter seems a little stiff add a splash of fresh orange juice to loosen it. Stir in the grated pumpkin.

  3. Put a dessert spoon of the batter in 12 cupcake cases and bake for 20 minutes, remove from the oven and cool on a rack.

  4. With the remainder of the batter, pour into a lined 8 inch cake tin. For ease I used one of the paper cake tin liners you can buy and my tin was quite deep (4 inches). Bake this cake in the oven for 50 minutes. Turn the oven off and leave the cake inside for a further 10 minutes, then remove and cool on the rack.

To make the frosting…

  1. Beat the icing sugar and butter together until smooth, add the cinnamon and stir thoroughly. Beat in the cream cheese until the mixture is well combined. Put in the fridge to firm up for 20 minutes.

  2. Once your cakes are cool they can be iced, you can either pipe on the frosting or smooth it on with a knife, decorate however you want, I sprinkled some spooky sprinkles on top of mine.

The result was a surprisingly light pumpkin cake, full of autumnal spice and not at all pumpkiny. I urge you not to tip your pumpkin innards in the bin, but to try this instead. You won’t regret it. I promise!

pumpkin cake

Casa Costello

Five Delicious Vegetarian Comfort Food Dishes

I turned vegetarian when I was 13 and there’s not a lot I miss, but on a cold winter night I do sometimes hanker after the slow cooked, deep flavoured chilli my Nan used to make. Thankfully after lots of practice I’ve finally nailed the recipe and managed to make it vegetarian too.

Most of the warming comfort food dishes from my childhood were meat based – family roast dinners, my Nan’s amazing beef chilli, corned beef hash, shepherd’s pie and bubbling stews cooked so long the meat almost melted in your mouth.

There’s something about cooking up some comfort food which makes you feel like you’re showing your family some extra love. I enjoy throwing a few things in the slow cooker and knowing that by tea time there will be a delicious meal ready for my family.

Vegetarian comfort food can feel a bit hard to come by, so I’ve created and shared some of our favourite family recipes on my blog, here are five of my favourite vegetarian comfort food recipes – 

Vegetarian Galletes

vegetarian comfort food

These are a recent addition to my comfort food repertoire. They’re really easy to make, utterly delicious and once you get the hang of it you can fill them however you want. I made a Goats Cheese, Caramelised Onion and Quince Galette and a Feta, Red Pesto & Tomato Galette. Both were absolutely bang on and real crowd pleasers.

Cauliflower Cheese Soup

vegetarian comfort food

Now autumn is here my soup making pot is starting to see some serious action. Cauliflowers are cheap and plentiful in the shops, so I recreated my favourite soup, but with a cheesy twist. Try my very delicious Norwegian inspired Cauliflower Cheese Soup.

Spanish Style Bravas Sausage Casserole

vegetarian comfort food

I’d had it in my head to make a big Spanish style bravas sausage casserole in my slow cooker for a while. This summer hadn’t been up to much and I was desperate to start rustling up comfort food dishes, and this was the first one of the season. I made my sausage casserole with Quorn sausages, but you could very easily make them with your favourite meaty sausages if you’d prefer. I made the sauce in the slow cooker and let it bubble away gently to itself for a few hours. The recipe is really simple and it’s now a firm family favourite.

Authentic Armenian style Imam Bayildi 

vegetarian comfort food

Imam Bayildi is basically stuffed, baked aubergines. They’re simple to make, you can prepare them ahead of time and then cook them when you need them and they are melt in the mouth gorgeous. I like to use good quality ingredients in this recipe as every single mouthful zings flavour. Fresh vegetables and herbs are essential, they’re packed full of flavour and these sunshiny aubergines are a little bit of summer on a cold autumn evening.

Easy Microwave Jam Sponge

vegetarian comfort food

No vegetarian comfort food round-up would be complete without a pudding. This incredibly easy to make and very quick to cook microwave jam sponge is just the ticket to warm your cockles on a cold winter evening. All you need are a few store cupboard ingredients, ten minutes of your time and you’ve got a good pud that’ll make your family smile.

Voucherbox.co.uk have a great blog post about the five healthy foods that can actually save you money, and if you want even more money off your online shop they also have plenty of Sainsbury’s vouchers which you can use.

vegetarian comfort food

Baking: Make Your Own Spooky Halloween Cupcakes

October is one of my favourite months, I love the autumn colours and Halloween is always a good excuse to get the mixing bowls out to create something spooky to celebrate the occasion. We don’t do trick or treating, but we usually have a party for some of the small boy’s friends, or a little Halloween tea party of our own. I tried my hand at making some spooky Halloween cupcakes for the occasion and I was quite pleased with how they turned out.

Spooky Halloween Cupcakes

The cupcakes were really easy to make (you can read my fail-safe sponge cake recipe here) and take very little time to knock up with a food mixer, though I sometimes mix my cakes by hand if I can’t be bothered washing the mixer afterwards.

Once my little cupcakes had cooled, I made a buttercream. I made quite a lot of buttercream because I had several batches of cakes to decorate for various occasions. To make my buttercream I put 500g of soft unsalted butter in the food mixer and beat it for a minute or two to soften it up properly. I then added 500g of sifted icing sugar and beat them together until they were thoroughly combined. As you can see it’s just equal amounts of each ingredient, so depending on how much buttercream you need you can make more or less.

I then put half of the buttercream in a tub in the fridge to use at a later date, I put a quarter in a piping bag with a piping nozzle (I use a large star) and popped that in the fridge to firm up a little. With the remaining quarter of icing (still in the food mixer) add orange food colouring, just a few drops at a time until you get the Halloweeny orange colour you want. Once you’re happy with the colour, pop it in the fridge to firm up a little – though not so much that you can’t pipe it.  I always find freshly made buttercream is too loose to pipe with until it’s had half an hour in the fridge.

Spooky Halloween Cupcakes

I had been sent some spooky decorations by Cake Angels. I really like using Cake Angels decorations, they’re simple to use, are often quite fun and look great. The Halloween decorations are no different.

I made three different kinds of spooky Halloween Cupcakes…

With the orange buttercream and using a palette knife, I smoothed the buttercream on top of the cupcake (choose cupcakes which don’t rise above the edge of the paper case for this). I then took a Cake Angels Halloween cake topper and placed it in the middle of the cupcake, then sprinkled some of the Cake Angels Halloween sprinkles on. The small boy enjoyed helping to decorate the cakes like this, almost as much as he enjoyed eating them.

Spooky Halloween Cupcakes

Using my large star piping nozzle I piped icing onto the Halloween cupcakes and topped them with a cake topper, some I added sprinkles too. I used both the plain white buttercream and the orange buttercream for this. 

Spooky Halloween Cupcakes

These Witches Hat Halloween Cupcakes were a bit of an experiment. I’d spotted some ice cream cones in the reduced section in a local shop. I bought some black get food colouring and spent some time the night before carefully painting my ice cream cones black, leaving them to dry overnight.

When it came to icing my witches hat cupcakes, I piped orange icing (for hair) onto the cupcake, then carefully pressed the hat/cone onto the icing. To decorate, I dabbed some buttercream onto the back of one of the Cake Angels decorations and stuck that to the hat. If I’d thought it through a bit more I would have made a buckle and belt for the hat out of royal icing. I will next time.

Spooky Halloween Cupcakes

These spooky Halloween cupcakes were lots of fun to make and would be a great centrepiece for a Halloween party. They were tasty too – too tasty. They didn’t last long before they were spirited away into our bellies!

Cake Angels decorations are available from a wide range of supermarkets (I’ve seen them in Tesco and Co-op) and from specialist shops.

I was sent some Halloween cake decorating goodies by Cake Angels, all images and opinions are our own.

Kitchen Essentials: Fail-Safe Sponge Cake Recipe

As a parent one of the key skills you need is the ability to quickly knock up a tray of cakes for the school bake sale, or for a party you’ve forgotten about, or maybe just because it’s Thursday and you and your brood fancy some cake.

Before I became a mum I was a competent cook, but a terrible baker. After several years of trial and error and a bin full of failed bakes, I’ve finally found a recipe and method which works every – single – time for me. 

sponge cake recipe

Over the years I’ve tried everything; Delia recipes, Nigella recipes, recipes passed down through the generations. I’ve tried a thousand different bakes and finally hit upon this – it’s my “Works Every Time” Sponge Cake Recipe. And it does, it really does.

I use this recipe as the basis for every sponge recipe I ever make now. If I’m baking buns or cupcakes, I just cut the recipe down by a third (so 200g of sugar instead of 300g etc). This is enough to make a three layer show-stopper of a cake, over the weekend I used this sponge recipe to make two lemon drizzle cakes in loaf tins – much to the delight of my family.

If I find myself with too much cake batter and not enough tin, then it’s just an excuse to make a few little buns on the side for a teatime treat for the boys. 

Malteser Butterfly Cakes

One of the key things you need to do is to really, really beat your butter (or margarine) and sugar together until they are really light and fluffy. This makes a massive difference to the texture of your cake (trust me, a Dutchman who made incredible cakes give me that tip).

Works-Every-Time Sponge Cake

If you need a sponge cake recipe which works every single time – try this. You won’t regret it!

  • 300 g caster sugar
  • 300 g softened butter or margarine ((I use Stork))
  • 6 eggs, beaten
  • 2 tsp vanilla extract
  • 3 tbsp milk
  • 300 g self-raising flour
  • 1.5 tsp baking powder
  1. Heat your fan oven to 190c. Grease three 20cm sandwich tins. In a large bowl, beat your butter and sugar together until fluffy (I used a hand mixer). Add the eggs, milk and vanilla and combine, then add the flour and baking powder and mix together until you have a smooth batter.

  2. Divide the mixture equally between the three tins, you can weigh them to make sure they’re fairly equal if you’d like. Bake in your pre-heated oven for around 20 mins until golden and they’re cooked. Remove from the tins and leave to cool on a cooling rack.

I’ve made quite a few things with this sponge cake recipe. Looking back I’ve not really blogged many of those bakes, but here they are some examples of great bakes…

Win a pair of Cake and Bake Show Tickets (Manchester)

This November The Cake and Bake Show returns to Manchester and this year it promises to bigger and better than ever before. The show brings together the nation’s best loved bakers, chefs, TV personalities, cake experts and enthusiasts together under one roof in a celebration of all things baking. 

Coming to EventCity in Manchester from 10-13 November 2016, the UK’s only dedicated baking show promises to deliver a lip-smacking line up of celebrities, demonstrations and exciting new products.

Cake and bake show tickets

I am delighted to have two pairs to tickets to The Cake and Bake Show Manchester to give away. You can read my full preview of the show HERE.

The Cake and Bake Show will be on at EventCity in Manchester from 10th-13th November 2016. For more information and to buy tickets visit The Cake and Bake Show website.

WIN A pair of Win Cake and Bake Show Tickets (Manchester)

To be in with a chance to win a pair of Cake and Bake Show Tickets (Manchester), simply complete the Rafflecopter widget below. Good luck!

Check out our other giveaways over on our competitions page.

 
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Terms & Conditions:
1. The competition is open to residents of the UK only aged (18) and over.
2. The prize is non-transferable and no cash alternative is offered.
3. To enter, please use the Rafflecopter widget above, complete any mandatory entries and any optional entries you would like.
4. The winner will be chosen at random from all valid entries.
5.The winner will receive a pair of Cake and Bake Show Tickets (Manchester).
6. The closing date for entries is 11.59pm GMT on 1st November 2016.
7. The winner will be informed by email within 7 days of the closing date.
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Preview: The Cake and Bake Show Manchester

This November The Cake and Bake Show returns to Manchester. This year it promises to bigger and better than ever before. Bringing the nation’s best loved bakers, chefs, TV personalities, cake experts and enthusiasts together under one roof in a celebration of all things baking. 

Coming to EventCity in Manchester from 10-13 November 2016, the UK’s only dedicated baking show promises to deliver a lip-smacking line up of celebrities, demonstrations and exciting new products.

The celebrity line up features some of our Bake Off favourites, as well as top chefs and patissiers including…

  • Nadiya Hussain – Current title holder of the 2015 Great British Bake Off and the nation’s sweetheart
  • Eric Lanlard – master patissier, author, cake boutique owner and cake maker to the stars
  • John Whaite – TV chef, author, cookery school owner and Winner of the 2012 Great British Bake Off
  • Rosemary Shrager – TV personality, chef, author and cookery school owner
  • Jo Wheatley –Winner of 2011 Great British Bake Off and author

Cake and Bake Show

In the Cake and Bake Super Theatre and Baking Classroom there will be baking and cake decorating demonstrations, where some of the best experts in the decorating world will be sharing their skills.

When not learning new skills, visitors can head to the bustling Exhibition and Market Stands for baking and decorating innovations from leading experts, as well as an array of delectable foods from the finest artisan bakers and producers in the country.

There’s plenty of fun for children too as this year there’s a new and improved Kids Zone where little ones can try their hand at icing and decorating sweet treats.  And don’t miss Roald Dahl’s much loved and ‘gloriumptious’ BFG, made by world record-holding sugar artist Jacqui Kelly and supported by Cake Decoration and Sugar Craft Magazine.

This year, the Cake and Bake Show has chosen Roald Dahl’s Marvellous Children’s Charity as their official charity partner.  The Charity supports seriously ill children in the UK.Cake and Bake Show

The Cake and Bake Show will be on at EventCity in Manchester from 10th-13th November 2016. For more information and to buy tickets visit The Cake and Bake Show website.

Recipe: Malty Malteser Butterfly Cakes

In my family, September is birthday month and this week it was my brother’s turn to blow out the candles. We weren’t having a big bash for him, but you can’t successfully have a birthday without cake. My brother loves Maltesers, so I thought I’d make him some quick and easy butterfly cakes, but with a Maltesery twist.

I’ve had a jar of malt extract lurking in my cupboard for a little while now, so I knocked up a standard sponge recipe and added a big dollop of the lovely malty stuff. Baked my buns until they were golden and whipped up a chocolate buttercream icing complete with a big bag of smashed up Maltesers. There was no room for candles, but at his age they’re verging on a fire hazard anyway!

Malteser Butterfly Cakes

The little Malteser Butterfly Cakes came out a little darker than a plain sponge would. This is because the dark malt extract makes the mixture darker. They’re not overdone, that’s their natural bronzed colour.

This recipe makes around 12 malteser butterfly cakes.

Malteser Butterfly Cakes

4oz Butter or margarine
4oz sugar
1 dessert spoon of malt extract
2 medium eggs
1 teaspoon of baking soda
4oz self raising flour

For the buttercream:
4oz butter
4oz icing sugar
1 tablespoon of drinking chocolate powder
10oz of Maltesers

1. Beat the butter and sugar together until fluffy and the stir in the eggs and malt extract.
2. Carefully fold through the baking soda and self raising flour until combined.
3. Dollop into cake cases, there should be enough to make about 12 buns.
4. Bake in a preheated oven at 190c for around 15 minutes. Once cooked leave to cool.
5. To make the buttercream, beat the butter, icing sugar and hot chocolate powder until soft and fluffy. Bash up the Maltesers and gently fold in.
6. Carefully cut a circle out of the top of each of your cooled cakes, cut the circle in two, dollop a teaspoon of buttercream into the hole and top with the halves to make them look like butterfly wings.

Malteser Butterfly Cakes

If you love butterfly cakes, you might also enjoy my Peanut Butter Butterfly Cake recipe.

Casa Costello

Baking the blues away – keeping occupied

I’m trying to ease myself back gently into the world of blogging. My dad died less than a fortnight ago and I’m still trying to settle the thoughts in my head. I know I’ll not be back doing what I was doing for a while yet and I am determined to be kind to myself.

My blog posts will be sporadic for the next few weeks or months. Who knows. It was his funeral on Thursday and I’d planned to spend yesterday baking for an afternoon tea party this weekend. I like baking, occasionally I really nail it and pull something extraordinary out of the oven, sometimes I bake something which goes straight in the bin, and oftentimes I make very average cakes which people appreciate but I see fault in every slice.

Yesterday was about fulfilling my promise to bake for the party, but also to spend the day focused on a creative task and a way of keeping occupied. To properly occupy my mind and my hands for long enough to make the world feel ordinary for a while. I had to resist the temptation to box up a batch of cakes for my dad, but a day baking is a day well spent.

Keeping occupied

I baked a coffee and walnut cake, cute coffee cupcakes, a Victoria Sponge, blueberry buttermilk scones and a sticky marmalade tea loaf. I spent the whole day on my feet baking and clearing up after myself. I don’t know if it’s done me any good, but it’s kept me occupied and there’s enough cake for 30 people at the party.

I wasn’t especially impressed with my Victoria Sponge which I think suffered because I rushed it and I forgot about it while I was chatting to the window cleaner. I’m pleased with my little coffee cupcakes and the coffee and walnut cake. I know the scones will come alive with a dollop of jam and clotted cream too.

I’ve always enjoyed baking and I think it’ll be a good therapy and distraction for me over the next few weeks. Anyone got any decent recipes for me to try?

Ma’amy Dodger Cake – A Royal Bake Fit For A Queen

The Queen is celebrating her 90th Birthday with a National Party on June 12th, and to help with the celebrations, I took part in a competition to bake something #FitForAQueen with Kitchenways.

I baked a deliciously light sponge cake filled with lovely purple (the royal colour) mulled wine jam. I’d like to think the Queen would approve of my simple but very yummy cake which I’ve called my “Ma’amy Dodger Cake”; a nod to the fact that a) there’s jam in it and b) when you call the Queen ‘Ma’am’ it’s meant to be pronounced ‘mam’.

#FitForAQueen

To find out how to make my Ma’amy Dodger Cake, read my recipe below…

Ma'amy Dodger Cake - A Royal Bake #FitForAQueen
Serves 16
A classic Victoria Sponge layered with Mulled Wine Jam and Chantilly Cream. Meet my Ma'amy Dodger Cake - A Royal Bake #FitForAQueen
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
345 calories
35 g
124 g
21 g
5 g
13 g
92 g
35 g
20 g
1 g
7 g
Nutrition Facts
Serving Size
92g
Servings
16
Amount Per Serving
Calories 345
Calories from Fat 186
% Daily Value *
Total Fat 21g
33%
Saturated Fat 13g
64%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 124mg
41%
Sodium 35mg
1%
Total Carbohydrates 35g
12%
Dietary Fiber 1g
2%
Sugars 20g
Protein 5g
Vitamin A
14%
Vitamin C
0%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g caster sugar
  2. 300g softened butter
  3. 6 eggs, beaten
  4. 2 tsp vanilla extract
  5. 3 tbsp milk
  6. 300g self-raising flour
  7. 1.5 tsp baking powder
For the filling
  1. 1/2 Jar Mackays Christmas Preserve (mulled wine jam)
  2. 200ml double cream
  3. 1 level tablespoon of icing sugar
  4. 1 teaspoon of vanilla extract
Instructions
  1. Heat your fan oven to 190c. Butter three 20cm sandwich tins. In a large bowl, beat your butter and sugar together until fluffy (I used a hand mixer). Add the eggs, milk and vanilla and combine, then add the flour and baking powder and mix together until you have a smooth batter.
  2. Divide the mixture equally between the three tins, you can weigh them to make sure they're fairly equal if you'd like. Bake in your pre-heated oven for around 20 mins until golden and they're cooked. Remove from the tins and leave to cool on a cooling rack.
  3. To make the Chantilly cream, beat the cream, sugar and vanilla until smooth and creamy. I used my hand mixer for this and it took just a few minutes.
  4. To assemble the cake, choose the most attractive of the three sponge cakes and save that one to go on the top. You may need to cut the top of some of your layers to make them flatter so they sit more comfortably on each other. Put the bottom layer on your serving plate or cake board. Put a teaspoon of jam on the plate and put your bottom layer on that. It will help it stick to the board. Cover that first layer with your jam and put the second layer on top. Gently press the layers together. Top your second layer with the cream and put your top layer on top, sprinkle with icing sugar or decorate as you wish.
Notes
  1. The cream is fresh so the cake will need to be eaten fairly quickly or refrigerated. If you want to keep it for a few days it might be best to not have the cream in between layers, maybe kept in the fridge to indulgently dollop on the side.
beta
calories
345
fat
21g
protein
5g
carbs
35g
more
HodgePodgeDays http://hodgepodgedays.co.uk/
My Ma’my Dodger Cake would make the prefect addition to a celebratory street party or a refined afternoon tea round at Buckingham Palace. It’s so quick and easy to make, it’ll leave you plenty of time to make a few plates of cucumber sandwiches and mix up a jug or two of Pimms for the party!

Ma'amy Dodger Cake - A Royal Bake #FitForAQueen

I’ve served mine on my new (royal) purple cake carrier from Kitchenways. It’s perfect for picnics and for keeping flies and other unwanted things off your bakes if you’re dining out. It’s also fairly indestructible if dropped and large enough for my super-sized Ma’amy Dodge cake to sit on comfortably. 

Will you be baking a cake with your family to celebrate the Queen’s birthday? What will you bake that is #FitForAQueen?

#FitForAQueen

I have to say, this sponge recipe is absolutely magic, I use it as the base for all my sponge cake bakes now, from butterfly cakes, cupcakes, sponge puddings and good old Victoria sponges, it’s light every single time. I can’t fault it.

Note: I was sent the cake carrier from Kitchenways in return for this post. All images, opinions and content are my own.