Baking allows me to wind down and take a step back from whatever is going on in my life. For me, giving myself the time to make something from scratch is an act of self-compassion because I have to accept that I deserve to do things I enjoy and that I don’t always have to push myself. When I am baking, it is a good opportunity for me to practice mindfulness which is a good skill for me to use during times when I’m distressed or anxious. I try to appreciate all the smells, sounds, and other senses during the process to make sure I am fully grounded and present in the moment so I can leave behind any stresses or worries that I have. It also feels incredibly rewarding to surprise someone with a baked treat and make their day that little bit better.
So, here is the recipe and method for a victoria sponge cake that I made recently. If you make it too I’d love to see it! Send us a picture on Instagram @Platfform4yp to be featured in our story!
Equipment you’ll need:
- 2x 20cm sponge tins
- Wooden spoon for mixing
- Whisk for cream
Ingredients I used:
- 175g soft butter/margarine
- 175g sugar
- 3 eggs at room temperature
- 175g self-raising flour
- About 300ml of double cream
- Jam of your choice (I use raspberry)
- Icing sugar for decoration
1. Gather ingredients and pre-heat oven to 180°C (gas mark 4). Line 2x 20cm sponge cake tins with parchment/greaseproof paper.
2. Mix together the butter and sugar until creamy.
3. Mix in one egg at a time to the creamy mixture.
4. Add the self-raising flour and mix.
5. Pour half of the cake batter into each of the tins.
6. Put into the oven for about 20mins or until the knife is clean when you stick it into the middle of the sponge.
7. Remove cake from tin and let cool.
8. Whip up the double cream. Be careful not to over whip it.
9. When the sponge is cool, spread over jam and whipped cream. Add the other sponge on top and sprinkle with icing sugar for decoration.
10. The best bit! Share the cake with your friends and family and enjoy! ‘