fresh cream

Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavours of a traditional Victoria sponge are combined in this easy showstopper

Victoria sponge loaf cake

sunflower or vegetable oil

butter

caster sugar

eggs

self-raising flour

tbsp milk

tsp vanilla extract

strawberries

icing sugar

strawberry jam

½ lemon

double cream

Oil a 950g loaf tin (ours measured 19 x 9cm across the base) and line with a strip of baking parchment, leaving a little hanging over the edges – this will help you lift the cake out later. Heat the oven to 170C/150C fan/gas 3.

Put the butter and caster sugar in a large bowl, or stand mixer. Beat together using an electric whisk or the mixer until pale and fluffy – this will take a few minutes.

Gradually add the egg, a little at a time, beating well between each addition until the mixture is smooth. Add a tablespoon or two of the flour if it’s starting to curdle.

Add the remaining flour, the milk and vanilla, and mix until there are no visible streaks of flour. Scrape into the prepared tin, then use a spatula to evenly spread it and smooth the surface. Bake on the middle shelf of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for 5 mins more, then check again. Leave to cool in the tin for 10 mins, then carefully transfer to a wire rack and leave to cool completely.

Chop four of the strawberries into small pieces and mix with 1 tsp of the icing sugar. Set aside. Halve or quarter some of the remaining strawberries and leave the rest whole. Mix the remaining icing sugar with 2 tsp of the jam and all the lemon juice to make a thick icing – it should be thick enough to drizzle down the sides of the cake. Pour the cream into a bowl and whisk until it’s just holding its shape – be careful not to overwhisk, as it will continue to thicken as you pipe it. Transfer the cream to a piping bag fitted with a fine star nozzle.

Slice the cake in half lengthways through the middle using a sharp serrated knife. Spread a little of the remaining jam over the base layer. Pipe half the whipped cream over in a zig-zag pattern and top with the chopped strawberries and any syrupy juice from the bowl. Sandwich with the top of the cake. Pipe the remaining whipped cream over in the same way, then arrange the halved, quartered and whole strawberries on top. Drizzle over the icing to finish. Best served the same day, but will keep covered in the fridge for up to three days.

Vanilla Popsicle is a flavourful, delicious dessert bar made by blending milk with vanilla essence and freezing it. Vanilla Ice is a treat after meal and loved by kids very much. Vanilla Popsicle is easy to make at home.

Vanilla Ice | Vanilla Popsicle

full cream milk

sugar

milk powder

vanilla essence

Boil milk and reduce it little.

Then add sugar and mix it well until sugar completely dissolves. Switch off and cool down.

Once it is cooled completely, add fresh cream.

Add milk powder and whisk it well.

Then add vanilla essence and mix well.

Rinse your popsicle molds, pour milk into the mould till almost 3/4th and close it with a lid.

Freeze for 8 hours or overnight.

Then carefully show the bottom part in running tap water, set aside undisturbed for at least 2-3mins then slowly remove the popsicles.

Serve Vanilla Ice immediately!

Easy Mandarin Cake.A delicious soft cake with juicy mandarins running throughout, topped with
fresh whipped cream. A perfect cake for an English Afternoon Tea

Easy Mandarin Cake

flour

Teaspoon baking powder

salt

Eggs

Teaspoons Powdered sugar, optional

Set oven to 180C, Gas 4, 350 F....

Set oven to 180C, Gas 4, 350 F. Grease &amp; flour your baking pan - Rub some butter all over the insides of your tins, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.

Get everything ready to make the cake. Sift...

Get everything ready to make the cake. Sift the flour, baking powder &amp; salt. Set aside, and weigh out the mandarins

In the mixer bowl, add the oil &amp;...

In the mixer bowl, add the oil &amp; 3 eggs, sugar and mandarins plus the half juice you reserved from the can. Beat until all combined. On a slow speed, mix in 1/3 of the flour mixture. When it is all combined, add another 1/3. Combine on a slow speed.

With a metal spoon, gently fold in the...

With a metal spoon, gently fold in the remaining 1/3 of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.

Pour the batter evenly into the cake pan...

Pour the batter evenly into the cake pan and place in the oven for 30 - 35 minutes. Use the clean toothpick test to check your cake is done.

When the cake is ready, take out of...

When the cake is ready, take out of the oven and leave for 2 minutes to relax in the pan. Turn  out of the pan on a cooling rack. Allow to completely cool.

Whip up the fresh cream, adding some powdered...

Whip up the fresh cream, adding some powdered / icing sugar if you wish for a sweeter cream. Then when the cream is stiff, spread over the top of the cake and arrange the mandarin slices to your liking. Serve when you are ready!

Top 3 fresh cream recipes from across the web

The most viewed fresh cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Victoria sponge loaf cake

Vanilla Ice | Vanilla Popsicle

Easy Mandarin Cake

Top 3 fresh cream recipes from across the web

The most viewed fresh cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Victoria sponge loaf cake

Vanilla Ice | Vanilla Popsicle

Easy Mandarin Cake

The most viewed fresh cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine