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All-in-one easy sponge (Victoria Sponge)
Chocolate Brownies Recipe
Coffee and Pecan Cake Recipe

Cake Recipe = All-in-one easy sponge (Victoria Sponge)

Ingredients:
6 oz (175g) Self-raising flour
1 rounded teaspoon of baking powder
3 large eggs
6 oz (175g) Caster sugar
6 oz (175g) Butter
0.5 tsp Vanilla extract
3 tbsp Fruit jam (filling)
150ml Double cream, whipped (filling)
Dusting of icing sugar

Method:
Pre-heat oven – gas mark 3, 325°F (170°C)

Lightly grease and line with a circle of greaseproof paper, two 8 inch (20cm) diameter sponge tins, 1½ inches (4cm) deep.

Seive the self-raising flour and the baking powder into a very large mixing bowl, holding the sieve quite high to give the flour air as it goes down.

Break the eggs into the flour and add the caster sugar and the butter – the butter has to be soft, at least room temperature. Finally, add the vanilla extract.

With an electric hand whisk, whisk everything together until you have a smooth, well-combined mixture. This will take about one minute – if you don't have an electric whisk, you can use a wooden spoon and some elbow grease!

The mixture should drop easily off the spoon when you give it a tap on the edge of the bowl. If it seems too stiff, add 1-2 teaspoons of water and mix again.

Divide the sponge mixture equally between the prepared tins and smooth out the surface with a palette knife.

Place the two tins on the centre shelf the oven and bake for 30-35 minutes. Don't open the oven door until 30 minutes have passed or the sponges will sink. To test if the sponges are ready, touch the centre lightly with your finger if it leaves no impression and springs back, the sponges are ready.

Remove the sponges from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the greaseproof paper.

Leave sponges to go cold before you add fillings and toppings. Traditionally Victoria Sponge is filled with strawberry of raspberry jam and a little whipped cream, then dusted with icing sugar. This sponge is best eaten on the day it is made but will keep well in an airtight tin for up to 36 hours.

Cake Recipe = Chocolate Brownies

Ingredients:
10oz (275g) plain chocolate (70% cocoa solids)
10oz (275g) unsalted butter
3oz (85g) pecans, broken into pieces
3oz (85g) milk chocolate, cut into large chunks
3oz (85g) white chocolate, cut into large chunks
6oz (175g) plain flour
1 tsp baking powder
4 large eggs, lightly beaten
1 tsp vanilla essence
12oz (325g) caster sugar

Method:
Preheat the oven to 170C/325F/Gas3. Line a 12 x 8 x 1½ inch tin with lightly buttered greaseproof paper or foil. Put the plain chocolate and butter in a large bowl and melt over a pot of hot water. Sieve the flour and baking powder into a bowl and set aside. Add sugar, eggs and vanilla essence to the melted chocolate. Fold in the flour, nuts, milk and white chocolate chunks. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Cut into squares and serve either warm or cold - delicious warm with Ice Cream!

Cake Recipe = Coffee and Pecan Cake - Serves 8

Ingredients:
175g self raising flour
1.5 tsp baking powder
175g soft light margarine
30g caster sugar
3 large eggs, separated
3 tsp instant coffee mixed with 2 tbsp boiling water
75g pecan halves, chopped finely
Filling and topping:
1 tbsp instant coffee powder
4 tbsp of caster sugar
3tbsp coffee liqueur
100ml low fat crème fraiche
100ml low fat whipping cream, beaten until thick

Method:
Preheat the oven to 170°C. Line two 20cm sandwich tins with parchment paper.
Place the flour, baking powder, margarine, caster sugar and egg yolks in a large bowl and whisk everything together with a hand whisk until you have a smooth well combined mixture then fold in the coffee and chopped pecan nuts.

Clean the beaters and whisk the egg whites until soft peaks. Fold into the mixture. Divide between the two tins and bake for about 30 minutes. For the filling simply mix together the coffee powder, caster sugar, coffee liqueur and stir into the crème fraiche. Fold in the thick whipping cream.

Place one half of the sponge cake on a serving plate and spoon over half the coffee cream. Place the other sponge cake on top and spread over the remaining cream . Decorate with extra pecan nuts.