So, I decided that with the amount of different loaf cakes I have made that a loaf recipe every day until I can find no more might be fun…
The best thing about loaf cake recipes is that they are generally very quick to make and are not too big to store, unlike your average sandwich cake.
To kick start I decided that the Victoria Sponge Loaf Cake Recipe would be appropriate. I got this recipe from Woman & Home .Enjoy…
- 225g (8oz) unsalted butter
- 225g (8oz) caster sugar, plus 1 tbsp to dust
- 4 medium eggs
- 225g (8oz) self raising flour
- 3 tbsp semi skimmed milk
- 300ml (½pt) double cream
- 100g (4oz) strawberry jam
- Icing sugar to decorate
Preheat oven to 170C/150C fan/325F/Gas 3. Grease a 900g (2lb) loaf tin and line with baking parchment.
Using an electric whisk cream the butter and sugar together until pale and fluffy. Add the eggs one at a time beating well after each addition.
Sift in the the flour and fold through using a large metal spoon. Stir through the milk then pour the mixture into the loaf tin and bake in the centre of the oven for 1 hour (cover with foil after 45 minutes if it browns to quickly) until golden or skewer comes out clean. Transfer to a wire rack to cool completely.
Whip the cream to soft peaks and gently fold through the jam. Cut the cake into 2 layers.
Spoon the cream onto the bottom layer then dust the top with the icing sugar and serve.