I was very excited before starting my last year of university, as I was about to live with 4 lovely boys: Mike, Oscar, Steve and Coxi. And I was right about them being lovely!! They call me up late if I'm not home and ask whether I am ok, they love the food I cook, they give me endless amounts of hugs and they are just adorable big brothers.
Sometimes they get a little messy in the kitchen though... So I had to make a deal with them: I will bake a weekly cake of their choice if they keep the kitchen tidy. Keeps the kitchen tidy and my culinary adventures going! And the first cake they have chosen was Victoria Sponge. I thought I'd put a twist of it and make it with kiwi fruits. This is honestly one of the easiest and quickest cakes ever and you can be quite creative with it and it really pleases the crowd.
The recipe is adapted from here.
225g butter, room temperature
225g caster sugar
2tsp vanilla extract
225g self raising flour
milk to loosen
For the filling:
cream for whipping
sugar (depends on your own preference, but about 1/4 cup minimum)
fruit / berries / jam
Preheat the oven to 180C. Cream the butter with sugar until soft. Beat in the eggs, one by one, stir in the vanilla extract. Fold in the flour until smooth, pour in a little milk if necessary to make the batter soft and achieve dropping consistency. pour into a cake tin and bake for 25-30 minutes or until golden brown crust forms and a skewer inserted in the middle comes out clean.
While the cake is cooling whip the cream and prepare your fruit / berries. Once the cake has cooled, mark the cutting line around it with a knife, no need to go too deep. Then take a piece of string (unscented dental floss works perfectly!) and place it around the cake fitting it in the cut, then make a knot with the two ends and tie it up, while the loop cuts the cake beautifully. Spread the cream over the bottom half, cover it with the fruit and put the top half on it.