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Sunday, 13 April 2014

My Grandparents 51st Wedding Anniversary - Including Victoria Sponge Recipe!

Today my Gran & Grandad have been married for 51 Years!
Photo taken last year for 50th Wedding Anniversary!
To Celebrate we decided to have a afternoon Tea Party.
My Mum made Scones, cakes and sandwiches and I made a lovely Victoria Sponge cake.
Everyone had a lovely afternoon, enjoying the sun, sitting in the conservatory and garden, chatting, catching up and celebrating - After all its not everyday you celebrate 51 years of marriage!
Gran & Grandad.
As a gift we bought my Grandparents a Photo book from snapfish. We included lots of different photo's from over the years.

These photo books are great gifts for all occasions and start at £5.99 and you can totally personalise the whole book from front to back! My Grandparents absolutely loved it. 
I have included the recipe I used to make the fantastic Victoria Sponge cake.
To make this cake you will need:
  • 4 free-range eggs
  • 225g/8oz caster sugar, plus a little extra for dusting the finished cake
  • 225g/8oz self-raising flour
  • 225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins
  • 1 Jar of Strawberry/Raspberry Jam
  1. Preheat the oven to 180C/Gas 4.
  2. Grease and line 2 x 20cm/8in sandwich tins.
  3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
  4. Mix everything together until well combined. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
  5. Divide the mixture evenly between the tins, and gently smooth the surface of the cakes.
  6. Place the tins on the middle shelf of the oven and bake for 25 minutes.
  7. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check, they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
  8. Once cooled completely, assemble the cake by putting one sponge on the bottom followed by a layer of jam spread across the top of the bottom sponge, then put the top sponge on and sprinkle with a little caster sugar (or a design of your choice).

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