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1 hour, 29 minutes

Last on

Thu 25 Jul 2013 10:30

Mrs Jones and her fabulous cake

Mrs Jones and her fabulous cake

Mrs Jones’ Recipe for a 7” round vanilla sponge cake filled with buttercream and jam<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />


2 x 18cm (7”) round cake tins

Oven thermometer (optional)

Greaseproof paper


Weighing scales

Large spoon or spatula

Large mixing bowl

Electric whisk (or food mixer)


Oven gloves

Cooling rack

Palette knife

Clingfilm (optional)


175g (6oz) ‘Stork for Cakes’ margarine, or unsalted butter

175g (6oz) castor sugar

3 medium eggs

175g (6oz) self-raising flour

1 teaspoon (tsp) baking powder

1 teaspoon (tsp) vanilla extract


1.         Make sure that all the ingredients are at room temperature.


2.        Line the sides and base of two 7” round cake tins with baking parchment or greaseproof paper.


3.        Preheat oven to 180C (fan oven)/350F/Gas Mark 4.  (Some ovens can overheat.  An oven thermometer will help ensure that it is at the correct temperature).


4.        Beat the margarine (or butter) and castor sugar together till the mixture is pale, light and fluffy.


5.        Meanwhile, break the eggs into a jug and lightly beat together.


6.        Slowly pour the eggs into mixture, adding a little at a time (roughly one egg at a time).  Whisk well in between. If the mixture begins to curdle (looks like ‘baby sick’!), add a heaped teaspoon of the flour.


7.        Whisk in the vanilla extract.


8.        Sift the flour and baking powder into the mixture and, using a large spoon or spatula, gently combine the ingredients together until they are just mixed in and no more.  


9.        Divide the mixture between the cake tins, spreading it out evenly to the sides of the tins with a palette knife, making the sides very slightly higher than the centre.  This prevents the cake being domed in the centre.


10.     Bake in the oven for approximately 20 – 25 minutes till lightly golden in colour, springy to touch and the sides of the cakes are just coming away from the edges of the lining paper.  The baking time may vary depending on your oven.


11.     If you really want to make sure that the cakes are baked through, test the sponges by inserting a skewer or a cocktail stick.  If they come out clean, the cakes are cooked.


12.     Leave the cakes to stand in their tins for 5 minutes before turning them out onto a wire rack

to cool.  Leave the lining paper on the bottom until the cake is cold and ready to be decorated.  It’s easier to peel then and won’t damage the edges. 


13.     When cold, wrap the cakes in cling film and place them in the fridge until ready to use for up to 72 hours.


Filling the cake

50g unsalted butter

100g icing sugar

1 teaspoon (tsp) vanilla extract                                   

115g raspberry jam


1.        Make sure that all the ingredients are at room temperature.


2.        Beat the buttercream for a couple of minutes till pale and soft.


3.        Sift in icing sugar, add vanilla extract and beat till soft, pale and smooth.


4.        Cover the bowl with cling film till ready to use.


5.        Spread the buttercream evenly onto the flat side of a cooled sponge using a palette knife. 


6.        Gently spread the jam on top of the buttercream using a knife.


7.        Top with the second sponge, flat sides together.  Serve dusted with sifted icing sugar.



MacAulay&Co's Great Kids Bake Off

MacAulay&Co's Great Kids Bake Off
Star bakers, Vicki, Lucy and Dylan Johnston, with Mrs Jones of Mrs Jones cakes.

Cake-tastrophe - a bumpy car journey to the studio!

Cake-tastrophe - a bumpy car journey to the studio!
Cake-tastrophe - a bumpy car journey to the studio!  Can Dylan's cake be rescued?!!

3 bakers - 3 decorated Victoria Sponges

3 bakers - 3 decorated Victoria Sponges
3 bakers - 3 decorated Victoria Sponges
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