Friday 14 February 2014


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With Valentines Day coming up I decided to bake a cake for my other half.  An easy win really, as he loves cake and especially victoria sponges.  I decided to jazz it up with red icing and chocolate hearts.  I even made a butter icing just in case that wasn’t enough calories for him.  Hope he likes it!

200 g/7 oz caster sugar
200 g/7 oz self raising flour
1 tea spoon baking powder
4 medium eggs
200 g/7 oz margarine
Vanilla essence
2 tablespoons milk

For the filling:
140 g/ 5 oz Icing sugar
100 g/ 3.5 oz Butter
Vanilla essence
Strawberry Jam

To decorate:
Red icing block
Chocolate hearts

Heat the oven to 190 degrees/gas mark 5.  

Grease two cake tins and line with baking paper.

Place the margarine and sugar into a bowl and cream together until smooth.  Add the eggs, flour, baking powder, milk and vanilla essence and mix thoroughly. 

Divide the mixture evenly into the cake tins and place in the oven for 20 minutes. Cook until the cake springs back when lightly pressed.  Allow to cool on a wire rack.

To prepare the filling, cream together the butter and icing sugar adding 5 drops of vanilla essence.  Spread this butter icing onto the underside of one of the sponges and jam onto the top of the other sponge and sandwich together. 

Roll out the red icing block on a board lightly dusted with icing sugar.  Place on top of the cake and trim edges.  Add the chocolate hearts.

For related articles click onto:
Sponge cake recipe

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