Food with JP Passion: The perfect cake for kids to bake

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. His passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

This is the perfect recipe for all budding bakers starting off as it is the classic sponge cake mixture that teaches you the creaming method, a staple technique for most classic sponge cakes.

Sandwiched between the two sponge cake layers, are lashings of double cream and strawberry Jam or raspberry if you prefer?

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A great cake to make during these uncertain times as a lot of us are working from home balancing minding children, so why not take a break and spend some time with your family baking this delicious cake together?

This is my brother-in-law Danny’s favourite cake and one that I bake for every family occasion at their home when asked ‘What Cake shall I bake’.

 

The great thing about this cake is that the recipe can be used to make individual cupcakes too! If making as cupcakes divide the mixture evenly into cupcake cases and bake for just 20 minutes. 

Allow to cool completely, cut the top off and fill with cream and jam, place the top back on and sprinkle with icing sugar. Both adults and kids will love this recipe.

Classic Victoria Sponge

Ingredients:

  • 220g Self raising flour
  • 220g unsalted butter softened
  • 220g caster sugar
  • 4 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Filing:

  • 300ml Whipped double cream
  • 1 tablespoon of icing sugar
  • Pot of good strawberry Jam
  • 1 teaspoon vanilla extract

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Method:

1. Preheat your oven to 180 degrees.

2. Line and grease, with baking parchment paper, two 20inch spring form baking tins.

3. In a food mixer or in a large bowl cream the butter and sugar together with a wooden spoon until pale and fluffy.

4. Add the eggs one at a time and mix until well combined then add the vanilla extract.

5. Add the flour, baking powder and pinch of sea salt and mix until fully combined.

6. Divide the cake batter between the two tins evenly and pop into the oven to bake for 15 – 20 minutes until nicely risen and golden brown on top. To test if your cake if fully baked insert a metal skewer into the middle of the cake, once it comes out clean it’s baked.

7. Transfer to metal wire rack to cool completely before removing from the tins and peel off the baking parchment paper

8. Once your cakes have fully cooled turn out each sponge upside down and on the sponge you are using for the base layer on the jam. On the other sponge spread on the whipped cream and carefully place on top of the jam layer.

9. Sprinkle the top with plenty of icing sugar, serve and enjoy!

The simple classic cakes are always the best to master and ones that you will return to again and again. I make this cake a lot for family birthdays and celebrations throughout the year and usually on request for whomever the person we are celebrating I am baking for. My 3 year old nephew Ben frequently asks ‘are you making the cake with the cream and jam’ like his father it has become his favourite cake too. It is a quick and simple cake to make but simply delicious, perfect to give us all a well needed lift during these challenging times. I hope you enjoy this recipe.

Contact JP On:

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy

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