I began with a recipe for my all time favourite dinner: Spaghetti Bolognese and one year on, I have attended various different food festivals and events, reviewed numerous restaurants, tried and tested chefs recipes, invented and shared many of my own recipes and cooked many things I’ve never made before. Diary of a Saucepot is still going strong with a now extensive recipe collection and many ideas and projects bubbling away behind the scenes. I’m proud to have made it to one year without getting bored of it, giving up on it or running out of ideas. If anything I love doing this more than ever and intend to continue growing and developing.
Thank you to all of you who have read and followed me this past year, I hope you’ve had a chance to try out some of my recipes or visit anywhere I’ve recommended and I promise I have lots more yummy things in store for you in the year to come.
To celebrate I have made the blog a birthday cake! A classic Victoria sponge, one of the easiest yet most satisfying cakes to make and one you have to have in your collection. If you’ve never made a cake before, this is the one to start with.
For the cake:
6oz self raising flour
6oz caster sugar
For the filling:
3 tbsp strawberry jam
100ml whipping cream
For the topping:
1tbsp icing sugar
1. Preheat the oven to 180°C. Grease two shallow cake tins.
1. Cream together butter and sugar until they reach a light fluffy consistency.
2. Whisk in the eggs (this will take a bit of elbow grease) until mixture is smooth and thoroughly combined.
3. Sift in the flour and fold through until all the flour has been incorporated into the mixture. You should have a thick, smooth batter.
5. Place in the oven and bake for 25 minutes until golden.
6. Leave to cool. When cool enough to touch, remove cakes from the tins and allow to cool completely on a wire rack.
7. Whisk the cream until thickened.
9. Sandwich the two halves together and dust with icing sugar.
10. Decorate as appropriate for the occasion. Party hats optional!