victoria sandwich

Victoria sandwich

victoria sandwich

Difficulty: Easy

Time: 20 minutes + 20 minutes baking

Serves: 12



4 large free-range eggs
225g (1 cup + 2 tbsp) caster sugar, plus extra for sprinkling
225g/(1 3/4 cups) self-raising flour
1 level tsp baking powder
225g (1 cup) unsalted butter, softened
4 tbsp jam (strawberry or raspberry)

For the buttercream
100g/3½oz unsalted butter, softened
200g/7oz icing sugar, sifted
2 tbsp milk


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When the last episode of the Great British Bake Off had a Victoria Sandwich as its technical challenge I knew we’d have to try it too! Unlike the finalist, we at least used a recipe – Mary Berry’s of course. We used our own jam so didn’t bother making it, so it was a pretty simple and quick bake for us.
Luckily we were going to birthday drinks so were able to take it with us to share it round!


Preheat the oven to 180C/160C Fan and prepare your tins
Get your child to rub a little butter over the base and sides of 2 20cm/8in cake tins. Line the bottom with baking paper.

Mix all the cake ingredients together
Get your child to measure the sugar, flour, baking powder and butter into a mixing bowl.



Break the eggs into a small bowl, then add to your mixture.


Use a stand mixer or hand mixer to combine everything together until it’s well mixed. Stop once everything has mixed in and there are no more lumps of butter, don’t over mix it.


Bake your cakes
Divide the mixture between each tin. We only have one 20cm tin so I used scales to make sure I was putting half in, baked it, then made the other. If you have two tins, put a spoon into each in turn until it’s divided evenly.

Use a spatula to gently smooth the surface of the cake.

Bake each cake on the middle shelf of your oven for 20-25 minutes. They’re done when they are golden brown and the edges are coming away from the tins.

Remove from the oven and cool for a few minutes in the tin before taking the cakes out the tins to cool further on a wire rack.

Make the buttercream
Get your child to measure the butter and put in a large bowl. If it’s not soft blast it in the microwave for a few seconds (not long enough to melt it).

Weigh the icing sugar then add some to your butter and beat together. Add the rest along with a table spoon of milk. Beat until the mixture is smooth and creamy.

Spoon the buttercream into a piping bag, fitted with a large plain nozzle.


Assemble the Victoria sandwich
Put one cake onto a serving plate (save the better looking one to go on top). Get your child to help you spoon the jam on top and spread it out.

Pipe the buttercream on top. I did the first few bits, but I find it gets softer as you hold it so once I get going Hannah is able to take over.

Place the other sponge on top, and sprinkle your Victoria sandwich with caster sugar to serve.

victoria sandwich

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raspberry meringue roulade

Raspberry meringue roulade

Raspberry meringue roulade

Difficulty: Medium

Time: 30 minutes + 25 minutes baking

Serves: 8






For the roulade
4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp lemon juice
Icing sugar, to dust
For the filling
300ml double cream
2 tbsp icing sugar, sifted
200g+ raspberries, fresh or frozen or any other berry


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This is another one of our inspired by the Great British Bake Off bakes. Hannah had watched it with my and wanted to make a roulade so I hunted for a recipe. This is taken from Good Living magazine with a few tweaks and is more of a meringue than a cake but I knew that would go down well in our house. We used about 200g of fruit but I think it would have taken a bit more.

The original recipe for the meringue roulade also made a raspberry coulis to drizzle on top but we’d had enough cooking by that point so didn’t do it – I find I sometimes have to cut a baking session short if it’s going on too long and Hannah is losing interest. If you fancy making it with the coulis though, just blend 75g of raspberries with a few tbsp of icing sugar (depending on the sweetness of the fruit). Pass it through a sieve into a jug and it’s ready to go.


Preheat oven to 160°C /140°C fan and prepare your baking tin.
Get your toddler to help line a 33cmx23cm (13in x 9in) shallow baking tin with baking paper.

Whisk the egg whites
Separate the eggs – depending on how old your child is this might not be something your child can help with. There are a few ways to do it, but I tend to pass the yolk between the two egg shell halfs and let the whites fall into a bowl. Add the whites to a large bowl and whisk until they are stiff.


Get your child to measure the caster sugar into a small bowl then add to your egg whites a spoon at a time, whisking all the time. When you are finished the mixture should be thick and glossy.


Add the cornflour and lemon juice and mix until well combined. Your child can help you do this if you let them hold the measuring spoon with you.



Bake the meringue
Spoon the meringue into your prepared baking tin and get your toddler to help you spread it out evenly.



Bake for 25 minutes until a light golden brown crust forms. Remove from the oven and let it cool in the tin for 5 minutes.

Cut out a rectangle of baking paper a bit larger than your tin and dust it with icing sugar. Turn the meringue out on top of the paper. Remove the tin, and leave the meringue to cool completely.


Make the filling
Get your child to measure the cream into a jug. Or, to be more accurate use scales with a ml function. Pour into a mixing bowl.

Add the icing sugar.


Whip the cream until it is just becoming stiff and holding its shape.



Make the meringue roulade
Remove the paper from your roulade then spread the cream mixture evenly over the top.

Sprinkle over the fruit.


Roll the meringue roulade from the short edge, using the baking paper underneath to help you.


 Raspberry meringue roulade

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lemon drizzle cake

Lemon drizzle cake

Difficulty: Easy

Time: 40 minutes plus 35 minutes baking

Serves: up to 30 slices

225g softened butter
225g caster sugar
275g self-raising flour
2 level tsp baking powder
4 large eggs
4 tbsp milk
Finely grated rind of 2 lemons

For the crunchy topping
175g granulated sugar
Juice of 2 lemons


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At the moment we are being inspired by the Great British Bake Off so where better to start after cake week than with a lovely lemon drizzle cake from Mary Berry herself. I’ve not had much success when I’ve made this in the past but this one was delicious and the topping made it beautifully moist and crunchy. As an ‘all in one’ cake it was easy to make with 2 little ones. According to our chief taster (James aka Daddy) we can stay in the competition for next week’s biscuit week!


Pre-heat the oven to 160C / 140C Fan and prepare your baking tray

Get your toddler to grease a 30 x 23 cm baking tin then line the base with baking paper.


Mix all the ingredients together in a large bowl

Get your child to help measure the butter, sugar and flour one at a time in a small bowl and add into your large mixing bowl.


Crack the eggs into a bowl, then add to your mixture.

Spoon the baking powder then milk into your mixture. I normally either hold the spoon while Hannah adds the milk or vice versa so make sure the right amount goes in.

Grate the lemon then add that in. If you feel confident that they wont cut their fingers you can get your child to help. I let Hannah have a quick go, but then took over.


Mix everything together until it’s well blended.


Bake the lemon drizzle cake

Pour the cake mixture into the tin and level the top.


Bake in the oven for 35-40 minutes or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.

Leave the cake to cool in the tin for a few minutes then turn it out. Carefully peel the baking paper off and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips from the topping.

Make the crunchy topping

Measure the sugar into a bowl.

Get your toddler to help you squeeze out the lemon juice. We popped ours in the microwave for 10 seconds before cutting them open to make the juice come out more easily.

Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.

Cut the lemon drizzle cake into about 30 squares once it is cooled.

lemon drizzle cake


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