My daughter Emma is 14 years old and is sooooooo lovely, when she is asleep !.
I am an intermediate at understanding the grunting and shoulder shrugging when she wants to communicate and I am almost faster than Usain Bolt at running into the garden to hide when the battery has run out on her mobile and she Is looking for her charger, because it will be my fault her phone is out of charge you see !.
One very special day, Emma agreed to help me in the kitchen, I still have a bump on my chin from where it hit the floor !, so we had a look at the fridge and decided what needed to be used up and made into a teenage friendly, lip smacking success.
Emma’s tropical Victoria sponge was born…..and it was flipping lush !
This is an easy bake cake, Have a go at making your own Jam, but if your pushed to your culinary limits baking, then use some ready made shop jam.
You will need….
200g Plain flour
I tsp baking powder
200g salt free butter
2 drops of vanilla essence
For the jam…
Passion fruit coulis
Half a cup of sugar
50ml orange of apple juice
Melt the butter and mix in the sugar, add the flour, eggs, baking powder and vanilla.
I always add 2 tbs of yogurt as it gives the cake extra flavour and softness.
Mix together until the mix is smooth and pour into a greased tin. I always use baking paper, but again its up to you.
Place the cake into a pre heated oven for around 25 mins. Place the cake on the middle shelf and the heat should be around the 210 mark.
Towards the end of cooking, place a skewer into the middle of the cake, when it comes out clear, the cake is cooked.
Put all the jam ingredients into a pan and put it on a medium heat.
Bring to the boil, then let it simmer for several minutes, the jam should reduce and thicken up slightly.
Leave it to cool.
Take the cake out of the tin and slice through the middle, open up and leave it to cool.
When both the cake and jam is cool, start putting it together.
Jam on one side and whisked up cream on the other, marry them together and put some icing sugar on the top.
Try this kid friendly recipe ….