National Cake Day is celebrated on the 26th November, yet no one seems to be able to pinpoint why. But do we really need an excuse to eat cake?
The history of cake dates back to ancient times, with the first cakes thought to have been made in Ancient Greece and Egypt. These first cakes were rather heavy and flat, cooked on a hot stone and eaten at the end of a meal with nuts and honey. Cakes started being used to celebrate birthdays in 19th century Western Europe and eventually earned their candles on top.
Looking for ways to celebrate this national celebration? The obvious answer is to eat cake! Here at Caffi Cyfle, we offer fresh homemade cakes and sweet treats every day. From carrot cake to cheesecake, why not pop in and celebrate National Cake Day with us this Saturday?
Or why not bake your favourite cake at home. If you’re looking for some inspiration, you can’t go wrong with a classic Victoria sponge:
Ingredients
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar of strawberry jam
icing sugar to dust
Method
1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
2. In a large bowl, beat caster sugar, softened butter, beaten eggs, self-raising flour, baking powder and milk together until you have a smooth, soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4. Bake for about 25 mins until golden and the cake springs back when pressed.
5. Turn onto a cooling rack and leave to cool completely.
6. To make the filling, beat the softened butter until smooth and creamy, then gradually beat in the sifted icing sugar and a drop of vanilla extract.
7. Spread the buttercream over the bottom of one of the sponges. Top it with strawberry jam and sandwich the second sponge on top.
8. Dust with a little icing sugar before serving.