Victoria Sponge Ruffle Cake

As you can see I have changed the header and footer of the website a bit, this is the other design I have been thinking of, I am quite bad in coding…it does take me quite a while to figure some of the codes out, no idea how people can code a whole website or some electronic trading systems 😛

Back to my area, I made this Victoria Sponge Cake a few weeks ago to practise my piping skills 🙂 I have quite a lot of nozzles at home, this large petal one is one of my favourites, which helps create this sweet ruffle effect.

Cherie Kelly's Victoria Sponge Ruffle Cake with Sugar Rose

The same nozzle can also do a large rose.

Cherie Kelly's Victoria Sponge Ruffle Rose Cake
The sugar rose cake topper was made by flowerpaste 🙂 presentation matters a lot, thatz why I  am so addicted to sugarflowers 😉
Cherie Kelly's Victoria Sponge Ruffle Cake with Sugar Rose

Victoria Sponge Ruffle Cake

For the Sponge

200g butter, softened at room temperature
200g caster sugar
4 free-range eggs, at room temperature
3 tsp vanilla essence
200g self-raising flour
3 x 6 inches round sandwich tins

For the Buttercream Filling 

(you will need to made 1.5 portion of this buttercream to get enough amount for piping the ruffles)
250g unsalted butter, softened at room temperature
250g icing sugar
1 tbsp milk
2 tsp vanilla essence
a few drops food colouring
3 tbsp good quality raspberry jam

Method:

For the Sponge

1. Preheat the oven to 175C. Grease and line greaseproof paper into the tins.
2. Beat the butter and sugar with an electric mixer in a bowl until pale for at least 5 mins.
3. Add and mix in the eggs gradually and stir in the milk and vanilla extract.
4. Sift the flour into the mixture and stir until well-combined.
5. Spoon and divide the mixture into 3 tins evenly by weighting out the amount.
6. Bake 20 mins until a skewer inserted into the centre of the cakes and come out clean.
7. Leave them on wire rack to cool.

For the Buttercream Filling

1. Beat the butter by adding the icing sugar gradually in a large bowl until soft.
2. Add the milk, vanilla essence and food colouring, whisk until the mixture is smooth and creamy.

To assemble

1. Spread the butter cream over the sponge, top it with jam and sandwich the second sponge on top, and repeat.
2. Place the last sponge on the top and cover the whole cake with a thin layer of buttercream.
3. Spoon the remaining buttercream mixture into a piping bag with a petal nozzle, pipe onto the side of the cake in strips of zigzag motion for the ruffle effect.
4. Serve and enjoy 🙂

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