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Victoria sponge cake

The Victoria sponge was name after Queen Victoria, who enjoyed a slice of cake with her afternoon tea. It is still one of the most popular cakes in the UK. The traditional version consists of two sponges, layered with whipped cream and raspberry or strawberry preserve. If you top it up with some seasonal fruit and serve with a glass of champagne instead of a cup of tea, it truly becomes a royal dessert. You can increase the number of sponges (I made four) to make it even more queenly. Multi-storey Victoria sponge is a frequent guest at British weddings.

Recipe: Summer Victoria Sponge Cake

  • 400 g flour
  • 200 g sugar
  • 8 eggs
  • 400 g soft butter
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 4 tbsp milk
  • You will need two baking tins: 20cm and 18cm.
  • Obviously, if you happen to have four tin, that's even better.
  • Preheat the oven to 190C.
  • Line both tins with parchment paper.
  • Mix half of the ingredients to makea soft, smooth batter.
  • Divide the mixture between the tins, smooth the surface with a spoon.
  • Bake for about 20 minutes
  • Remove from the oven and cool completely.
  • Having removed the sponges from the tins, repeat everything.
  • You should end up with two larger and two smaller sponges.
  • Arrange the sponges on top of each other, adding layers of whipped cream and strawberry preserve in-between.
  • Top with seasonal fruit.


I am well aware of the fact that you probably all know how to make pancakes. But please try to understand me: a food blog without a pancakes recipe sounds like a pathetic failure.

Just try to see this post as an encouragement to make someone very happy with a delicious pancakes breakfast this weekend. Personally, I don't recall a single soul who wouldn't jump for joy at the sight of a generous portion of fluffy pancakes with maple syrup.

Recipe: Pancakes

Makes about 10 pancakes
  • one cup of flour
  • 2 tbsp. of confectioner's sugar
  • one tsp. of baking powder
  • one tsp. of baking soda
  • a pinch of salt
  • one large egg, whisked
  • one cup of buttemilk
  • 3 tbsp. of melted and cooled butter
  • In a small bowl, whisk together flour, sugar, baking powder, baking soda and salt
  • In a large bowl, combine whisked eggs, buttermilk and melted butter.
  • Add dry ingredients to the buttermilk mixture and whisk together (the mixture doesn't have to be perfectly smooth).
  • Cook pancakes on an oiled, hot skillet over medium heat. Cook until golden, 1-2 minutes each side.
  • Serve with maple syrup or butter, fresh fruit and a cup of freshly brewed coffee.

strawberry cheesecake

Recipe: Strawberry cheesecake

Recipe: Cookie crumb crust

  • 150 g of biscuits
  • 3 spoons of butter
  • Mix biscuits in a food processor until finely ground.
  • Melt butter and combine with crumbs.
  • Cover the bottom of a springform pan with the mixture.

Recipe: Filling

  • 500 g of fresh strawberries
  • 2 tbsp. of sugar
  • juice of 1/2 lemon
  • 500 g of quark cheese
  • 150 ml of heavy cream
  • 3 tbsp. of gelatin
  • 1/4 cup of water
  • Blend strawberries with sugar and lemon juice.
  • Dissolve gelatin in hot water.
  • Combine quark cheese and heavy cream, add strawberries and gelatin and blend until smooth.
  • Pour filling pver the crust and refrigerate until the filling is set.
  • Top with fresh strawberries before serving.

chocolate fudge cake with strawberries

Recipe: Chocolate fudge cake with strawberries

  • 3/4 cup of flour
  • 3/4 cup of fine sugar
  • 3 tbsp. of cocoa powder
  • 1/2 tsp. of baking powder
  • 2 eggs
  • 3/4 cup of buttermilk
  • 300 g of butter
  • 200 g of dark chocolate
  • Melt chocolate with butter using a a bain-marie.
  • Combine dry ingredients in a large bowl.
  • Using an electric mixer, mix wet ingredients together.
  • Combine with dry ingredients.
  • Transfer the mixture into a greased cake pan.
  • Bake at 180C for about 35 minutes.
  • Let cool completely. Sprinkle a thin layer of cocoa over the cake.