Ski Total Cake Off – Victoria Sponge

We think all our current guests know how important afternoon tea is for us here at Ski Total.  There is nothing better after a long day on the slopes than to get back to the chalet and some newly-baked cake! Each week our chalet hosts across the Alps deliver six signature cakes for all our Ski Total guests with coffee and tea.  They are all freshly baked in our chalets with only the best ingredients used. Each summer and autumn we run cookery courses for our chalet hosts to become cake experts. Want to try some of our signature cakes at home? Join our “Ski Total Cake Off” challenge and bake like a pro! We will be posting a recipe each week for you to try it at home!

Ready, steady bake! 

 

20140910_152718

Ingredients
225g Butter or Margarine
225g Self-Raising Flour
225g Caster Sugar
4 Eggs
Milk to loosen

Icing
200g Butter (room temperature)
400g Icing Sugar
Strawberry or Raspberry Jam

Method
Preheat the oven to 180°C
Grease and line 2 x 18cm cake tins with baking paper
Cream the butter and the sugar together in a bowl until pale and fluffy
Beat in the eggs, a little at a time
Sieve and fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency
Divide the mixture between the cake tins and gently spread out with a spatula
Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean
Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack
For the icing beat together Butter and Icing Sugar
Sandwich the cakes together with jam & butter icing
Dust the top with Icing Sugar

 Send us some pics of your Victoria Sponges on facebook or tweet us @SkiTotal with the #CakeOff 

YOU MIGHT ALSO LIKE