Victoria Sponge

July 23, 2011 § Leave a comment

A Victoria Sponge is such a simple yet classic cake. An original Victoria Sponge consists of raspberry jam and whipped cream sandwiched between two layers of sponge cake without any decoration on the top. The first Victoria Sponge I experienced was probably when I was about 6 or 7 years old and came in the Tesco Value range at only 99p. Can’t go wrong! I loved it and it never lasted long in the fridge. I have not tried that version for several years, I like to think my taste buds have now developed to appreciate the taste of home baked cakes. Anyway, in this recipe I have replaced whipping cream with a creamy butter icing and a sprinkling of icing sugar on the top.


For the sponge

6oz Butter
3oz Caster Sugar
3oz Golden Caster Sugar
6oz Self Raising Flour
3 Beaten Medium Eggs
1/2 Teaspoon Vanilla Extract

For the Butter Icing

2oz Butter
4oz Icing Sugar
1 Tablespoon Milk

Approx 20-25 mins to cook.

For the Sponge:

1. Preheat the oven to around 160°C/320°F/Gas Mark 3, depending on your oven may have to reduce or increase slightly and grease two round baking tins and line the bottom with greaseproof paper.
2. Start by mixing together the butter and sugar to a creamy consistency using a hand held electric whisk.
3. I add in the vanilla extract now because I sometimes forget otherwise!
4. Beat the eggs in a cup or separate bowl and slowly add to the mixture, one bit at a time whilst folding into the other ingredients.
5. Sieve in the flour slowly, using a similar technique to before and making sure not to over mix.
6. Separate the mixture into the two baking tins equally and place in the oven until they’ve reached a golden colour and are cooked in the centre.
7. Once cooked, leave to cool for 5-10 mins before taking them out of the tins and on to a cooling rack, where you need to leave them to cool completely.

For the Butter Icing:

1. Place the butter into a bowl and sift in the icing sugar.
2. Use a hand held electric whisk to speed the process up and mix together.
3. You’ll noticed the icing is quite solid so add the milk bit at a time until you get the right consistency that won’t be impossible to spread oer your sponge but also not dripping down the sides.
4. Once your sponges are cooled turn one side upside down and cover with Raspberry jam and the other with your Butter icing. Sandwich together.

A Classic Cake that will definitely satisfy those with a sweet tooth.

Steph’s Scones.

July 16, 2011 § Leave a comment

I like to think of Scone’s as my speciality. If I was to open a cake shop tomorrow, they would definitely be the signature dish. They are my number one cake, I’m half tempted to serve them for dessert at my wedding… You can eat them alone, with butter, jam or perhaps a generous dollop of clotted cream. Yum. I started making scone’s with my mum at a young age, taking the recipe from a Delia Smith cookbook, however I have now adapted my own recipe to make them slightly healthier (even though scone’s aren’t that bad for you) yet still more-ish.

Ingredients (Makes 10 scones approx.)

6oz Self Raising Flour
2oz Wholemeal Flour
2oz Butter
2oz Sugar
2oz Raisins/Sultanas (Whatever you’re feeling)
150ml Milk

Approx 10-15 mins to cook

1. Preheat the oven to around 160°C/320°F/Gas Mark 3, depending on your oven you may have to reduce or increase slightly and lightly grease your baking tray.
2. In a bowl, sift both types of flour and add the sugar.
3. Add in all the butter and rub together with the sugar and flour until you get a crumbly mixture.
4. Mix in your raisins or sultanas, you can add more or less of these, depending on your preference.
5. Slowly incorporate the milk, adding small bits at a time. Using your hands mix together, making sure the ingredients all form together creating a dough like ball. You want the mixture to be soft and not sticky, if this is the case add a little extra flour.
6. Now creating your scone shape. Other recipes tell you to roll out the mixture and use the shape cutter, however I think you can get a more rustic look by just taking a chunk out of the mixture making it into a small ball and then flattening it between your hands. Try to make them about 2-3cm thick.
7. Place on the baking tray and sprinkle with a light dusting of flour and into the oven for about 10-15 mins, or until they are just turning a golden brown.
8. If, unlike me, you can wait, let them cool on a cooling wire for 10 mins before tucking in.

Such a simple recipe and a great treat to accompany a cup of tea.

Vanilla Cupcakes – slightly healthy

June 11, 2011 § 1 Comment

I don’t think Cupcakes could ever really be considered healthy, however with this recipe I have adjusted the ratio of butter and sugar to that of flour to feel ever so slightly less guilty about eating one (or five) of them. For those with a sweet tooth, fear not, the icing sugar decoration gives it that extra sweetness your taste buds are craving!


Ingredients (Makes 10 Cupcakes)

For the Cupcakes

4oz Light Butter
4oz Caster Sugar
6oz Self Raising Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Vanilla Extract
3 Beaten Eggs

For the Butter Icing

4oz Light Butter
8oz Icing Sugar
1/2 Teaspoon Vanilla Extract
1 Tablespoon Skimmed Milk
1 Drop of food colouring (optional)

Approx 20 mins to cook.

For the Cakes:

  1. Preheat the oven to around 160°C/320°F/Gas Mark 3, depending on your oven may have to reduce or increase slightly and place the empty cupcake holders into the tray. In a bowl firstly mix together the butter and sugar to a creamy texture.
  2. Sieve in all the flour and the baking powder and gradually add in the 3 beaten eggs, folding in the mixture at the same time.
  3. Add in the vanilla extract and give the mixture a final fold, making sure everything is combined, yet not over mixing the ingredients.
  4. Equally divide the mixture into the cupcake cases, about 2/3 of the way up. Place in the oven for approximately 20 minutes.
  5. Lick the bowl.

For the Butter Icing:
  1. Whilst the cupcakes are cooking and filling your home with yummy smells, place the butter into a bowl and mixture to create a creamy texture.
  2. Sieve in the icing sugar and mix well.
  3. Add the milk until you get a smooth consistency.
  4. You can either leave the icing this colour or add a drop of food colouring to brighten them up a little.
  5. Wait until the cupcakes are cooled and apply the icing as desired.

There you have it, with the help of less sugar and butter, you have ever so slightly healthy cupcakes. Enjoy!


June 8, 2011 § Leave a comment

Welcome to Learnt From Mum, a blog dedicated to recipes taught to me by my mum. Food will never go out of fashion as mankind need it to survive and it will never become boring as there are so many ways to experiment with it! I am always experimenting with foods, nothing too adventurous that would leave some taste buds confused, but mostly home, family orientated food.

I hope you enjoy my recipes and would love to hear your comments.