Sponge Cake with Jam and Cream

This is an easy version of the old-fashioned Victoria sponge. It uses the "all-in-one" method. I add a splash of milk for extra moisture and a use a generous 4 egg quantity. Cutting back to 3 eggs and 6 oz will work well in the 8 inch pans too, or use 7 inch pans. Last week I upped the quantities and used the recipe for a 3 layer 10 inch square birthday cake for my 10 year old daughter. We filled it with cream sweetened with icing sugar (she didn't want jam) and covered it with chocolate ganache (melted dark chocolate mixed with a tablespoon or two of cream - cool a little before spreading)  and Smarties and Maltesers for decoration. 

 
Ingredients:
4 eggs
8 oz (225g) self raising flour
8 oz caster sugar
8 oz margarine
1.5 tsp baking powder
2-3 drops vanilla essence
1 tablespoon milk (approx)
strawberry jam (or your choice of flavour)
whipped cream (optional)
icing sugar



Method:
Preheat oven 170C (150C fan-forced).
Grease  two 8 inch (20 cm) sandwich tins and line with baking parchment.
Put first 6 ingredients in a mixing bowl and beat with an electric mixer on low until smooth and combined. Add the tablespoon of milk and continue to beat for a minute or two.
Divide between the two pans and spread evenly with a spatula.
Bake in the preheated oven for about 30 minutes until risen and lightly  browned and a skewer comes out clean when inserted in the centre of the cake. Tip: do not open the oven for at least the first 3/4 of the cooking time. Temperature and time vary between ovens, so check after 25 mins.
After about 5 minutes, remove cakes from pans onto cooling racks. Once cool, sandwich together with the jam and cream and dust the top with the icing sugar (using a sieve).

Bec's Birthday Cake - inside is sponge and cream

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Spanish Lamb Chops

This is an old favourite of mine, cooked many times over the last 30+ years. The meat falls off the bone if you leave it in the oven longer.  I love the tomato sauce.


Ingredients:
1.5 kg lamb chump chops (or leg chops) trimmed of fat
2 onions sliced
2-3 cloves garlic crushed
1 tablespoon olive oil
2 x 400g tins chopped tomatoes (or about 1kg fresh tomatoes, peeled and chopped)
2 tablespoons tomato paste
2 tablespoons tomato sauce (ketchup) (optional)
2 teaspoons ground cinnamon
2 bay leaves
1-2 cups chicken stock
salt and pepper

Method:
Preheat oven to 170C (150C fan forced).
Heat the olive oil in a large cast iron casserole dish, and brown the chops on both sides. Remove to a plate. Now add the onions and garlic to the pan with some extra oil and gently cook until softened. Add the tomatoes, tomato paste, tomato sauce, cinnamon, bay leaves and stock. Stir and bring to the boil. Season to taste. Return the chops to the pan and simmer for a minute or two. (Use enough stock so that the chops are well covered). Cover the casserole and place in the oven for about 45 minutes until the lamb is cooked through. Nice served with mashed potatoes and a green vegetable. Serves 4-6.

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