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Ebony and Ivory Victoria Sponge Cake

September 1, 2012

The Extra Mile

When cooking I love to go the extra mile, especially for those  I care about.   I love to style  recipes based people’s personalities and favourite flavours.  I aim to please of course and with this sponge cake I did.  The cake was light and fluffy, and rather than saving money with a cheaper jam I used a gorgeous dark black cherry fruit jam.  The bottom layer was created by using drinking chocolate  and for the top I used vanilla extract.  With cream and chocolate sprinkles this cake was truly luxurious to eat.  It was heavenly!


180g castor sugar, 70g light brown sugar, 250g butter, 4 medium eggs, 250g plain self – raising flour, 1 tsp vanilla extract, 6 tsps Cadbury’s drinking chocolate, 1 tsp skimmed milk, 1 tsp vanilla extract, dark black cherry jam, whipped cream, chocolate sprinkles (or any other sprinkling topping).


1. Pre heat the oven to 180 degrees C.
2. In a large mixing bowl beat the butter and sugar together until creamy.
3. Beat in the eggs, beat well after each addition.
4. Sieve in the flour and beat well.
5. Divide the mixture into 2.
6. In one mixture put in drinking chocolate and milk.
7. In the other mixture add a tbsp of water and vanilla extract.
8. Bake for 20 – 25 minutes.
9. When cooked let cool.
10. Decorate the cake starting with the chocolate sponge as the base.

Saffy’s Top Tips:

1. Using a very good jam for a special occasion makes a huge difference.
2. Use fresh cherries with chocolate sprinkles to decorate.
3. Serve with custard for the extra “mmmmmm” noises.
4. If the cake mixture starts to curdle when the egg is being added then add a little flour at this point to prevent separation.


From → Baking, Desserts

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