Giant Victoria Sponge and Fudgy Coconut Brownies

Successful baking is important to record as it boosts morale on days when cakes fail! My favourite (which has never failed me yet) Victoria sponge recipe comes from the Good Food website.  Most favourite classic cake recipes come from your Mum, Granny or family friend.  My mum’s vicky sponge is a 3 egg, 6oz flour, sugar, butter recipe which I can’t get consistent results with, however this recipe is very reliable.  I always use large eggs and always at room temperature.

vicky sandwich

Victoria Sponge

  • 200g soft butter
  • 200g self-raising flour
  • 1 tsp baking powder
  • 200g golden caster sugar
  • 4 eggs
  • 2 tbsp milk
  • 1tsp vanilla

It’s almost an all in one cake mix.  I’m not very fussy about properly creaming the butter and sugar (works with stork too) but I do start by mixing them, then adding all the eggs.  I usually find that if the eggs are at room temperature then they don’t curdle even if I add them all at once and then the vanilla.  I’m a bit more careful adding the flour with baking powder well mixed in and I try not to over mix and then loosen the mix with the milk.  It’s quite a thick sponge mix which I split between two 7″ round tins.  The 7″ tins are deep to compensate for the lack of width as the original recipe calls for 8″ tins.  Bake at 160’c fan and check the mix at 20 minutes but in 7″ tins it takes about 25 minutes.  Clean skewer is the key.  I fill the sponge with 300ml of double cream lightly whipped and a generous amount of strawberry conserve.  It doesn’t last very long with the fresh cream, but then it that sort of cake doesn’t last long anyway with lot of people taking their cut.

fudgy coconut

Fudgy coconut brownie

  • 100g cocoa
  • 250g butter
  • 500g golden caster sugar
  • eggs , beaten
  • 100g self-raising flour
  • 100g desiccated coconut
  • icing sugar , to dust (optional)

This is a really quick and easy standby brownie that uses no chocolate but you can’t tell and it’s very addictive.  Don’t be put off by the amounts you only need to eat very small squares to satisfy your chocolate craving.

I fully line a 20cm x 20cm square tin with baking parchment (as you can see in the picture).  Use a very big saucepan and melt the butter, cocoa and sugar until everything is combined.  Cool slightly before adding in the eggs quickly followed by the flour and coconut.  Pour into the tin and bake for 45 minutes (I usually check at about 40 minutes  at 160’c fan.  It forms a great crust (due to the massive amount of sugar) but cover if browning too much, according to the recipe but I didn’t have this problem.  Cool completely in the tin and cut into small squares.


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