After chatting with Twitter, Emily from www.emlaff.blogspot.co.uk/ and I decided to team up together and bring you a collab, we are both very excited as it's our first. We came up with the subject
of spring baking, Emily has decided to make some Scones. Where on the other hand I've gone for a classic victoria sponge with a filling of raspberries and cream - in my opinion, the raspberries make it healthier!
The recipe is below, in case any of you want to have a go! Also, make sure you go and check out her blog, as it's lovely and leave her some nice comments!
Ingredients
4 eggs
225g Caster Sugar
225g Self-raising flour
2tsp Baking powder
225g Soft margarine
Your choice of filling (Double cream and Raspberries)
Your choice of filling (Double cream and Raspberries)
Method:
1. Preheat the oven to 180ºc/Gas mark 4 and grease 2 sandwich tins. I can also be a good idea to line them with baking paper, so they have less chance of sticking.
2. In a large mixing bowl add the eggs. Then mix the sugar, flour, margarine and baking powder.
3. Make sure everything is well mixed, with either a wooden spoon or electric whisk.
4. Split the mixture and put into the tins.
5. Place the cakes into the oven and cook for 25mins (try not to open the door until the end).
6. Once golden take them out then place on a cooling tray, and leave until cold.
7. With one cake, fill the top with whatever you like. Some good fillings include Jam and whipped cream, strawberries and cream. I filled it with raspberries and whipped the double cream and dusted with icing sugar.
** Please excuse the very flat top, it's because I left it in the oven for slightly too long, so had to put it on upside down!
Make sure you go and check out Emily's Scones!
** Please excuse the very flat top, it's because I left it in the oven for slightly too long, so had to put it on upside down!
Make sure you go and check out Emily's Scones!
