Victoria sponge


Recipe adapted from British Baking by Peyton & Byrne


  • 4 medium eggs, weighed in their shells

The weight of the eggs in:

  • butter, softened
  • caster sugar
  • self-raising flour
  • Jam, any flavour (approx. one jar)
  • 500ml cream
  • 2 Tablespoons icing sugar


  1. Preheat oven to 170 degrees Celsius. Grease and/or line round cake tin between 20 and 23cm.
  2. Weigh the eggs and set aside. Weigh out the same amount of butter and caster sugar and place in your mixing bowl. Weigh flour and set aside.
  3. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one and time, along with a heaped tablespoon of the flour and mix well after each addition.
  4. Once all eggs have been added and are well incorporated, add the remaining flour and mix until just combined.
  5. Place mixture into prepared tin and bake for 35-40 minutes or until a skewer comes out clean. Allow to cool in tin for 10 minutes before transferring to a greased cooling rack.
  6. Once completely cool split the cake horizontally through the middle using a sharp knife. Spread jam onto bottom layer, taking care to get it right to the edges.
  7. Place cream and icing sugar in a large bowl and whip until stiff. Spoon a generous amount on top of the jam and sandwich the two layers together. Top with remaining cream and spoon small blobs of jam around the edges.
  8. Store in the fridge for up to two days.




  • 200g butter, softened
  • ¾ cup brown sugar, packed
  • 1 egg
  • 2 tsp vanilla essence
  • 1 ¾ cups flour
  • 2 tsp baking powder
  • ¼ cup cocoa
  • 3 cups cornflakes


  1. Preheat oven to 180 degrees Celsius
  2. Beat butter and sugar until light and fluffy. Mix in egg and vanilla essence.
  3. Sift together flour, baking powder and cocoa, then pour into bowl. Scatter cornflakes on top and mix until combined. Don’t over mix or the cornflakes will become too finely crushed.
  4. Roll into small balls and place on lined baking tray. Flatten each one slightly with palm of hand.
  5. Bake for 15 minutes then cool on a wire rack before icing with basic chocolate icing.


Mint creams



  • 4 Tbsp cream cheese, softened
  • 1 tsp peppermint essence
  • 5 cups icing sugar
  • Caster sugar to coat


  1. Beat cream cheese until fluffy. Add peppermint essence and mix well
  2. Add icing sugar 1 cup at a time, mixing well between each one. Once all cups have been added the mixture shouldn’t feel sticky.
  3. Roll mixture into small balls. Coat in caster sugar and flatten with your thumb.


Raspberry & white chocolate shortcake



  • 200g butter
  • 1 cup caster sugar
  • 1 egg
  • 3 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla essence
  • ½ cup white chocolate drops
  • 2 cups frozen raspberries


  1. Preheat the oven to 180 degrees Celsius. Line a square cake pan with baking paper
  2. Cream butter and sugar. Add egg and vanilla. Beat well.
  3. Fold in flour and baking powder until well combined.
  4. Press 2/3 of shortbread mixture into the base of the tin. Spoon raspberries and chocolate over the base. Sprinkle remaining shortbread mixture on top, pressing gently.
  5. Bake for 35 – 40 minutes until lightly golden. Serve cooled.