After the lovely Delicious Magazine posted this competition to see what we could do with their world beating Victoria sponge recipe, I decided to get my thinking cap on. I'm a huge fan of a good old sponge, but I thought I'd try something new and came up with these. Victoria sponge cake balls filled with raspberry jam, they're quite simple to make and make a change from the classic cake! Why not give them a try:
Follow the
world beating Victoria sponge recipe to make your sponges, once cooled break the cake up into a bowl and crumble up into a bread crumb consistency (I find it easier to do with my hands).
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| Yummy cake crumbs |
Then make up some butter cream icing by creaming together 100g butter, 200g icing sugar and a few drops of vanilla extract, spoon it in to the cakey bread crumbs and mix it in really well (again, I like to do this with my hands). Then pick up a small amount of mixture and roll it in to a ball, make a little hole in the middle and fill with raspberry jam. Take some more mixture to cover the hole and then keep cupping the cake until it forms a ball.
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| Fill the cake ball like so... |
Place the balls on a grease proof lined tray and place in the fridge for a few hours to set. When ready roll the balls in icing sugar and enjoy!
Wish me luck :)
3 comments:
I love this! Looks yummy :)
This is really a unique recipe and I am sure that Delicious magazine will be impressed. I am wondering how many this makes and what measurement of crumbs is used to make the ball, for I am considering making them. Thanks for sharing this-yum!
I made them quite big so it made about 8 for me. I didn't measure it out but I'd make them in to bite sized balls. Sorry I can't be of more help!
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