This cake is a great fun twist on a classic Victoria sponge, and who doesn’t love a cake that is covered in sprinkles with a wee twist of booze – it’s the perfect cake for a grown up birthday (if the grown up is still a kid at heart that is)! I find sponge cakes the simplest and most delicious cakes to bake, you have a few staple ingredients and then you can just throw in whatever fillings or flavours take your fancy. Where you can then go a bit crazy and off the cuff is with some funky icing and decorations. I made this cake in cupcake form for our wedding with an amaretto butter cream frosting and some eaten mess sprinkles, and they went down a treat. I have made a really simple icing for this recipe so even if you aren’t a dab hand at baking, you’ll still be able to find the time to whip up this delight.
- 6 oz stork
- 6oz golden caster sugar
- 6 oz self-raising flour
- 3 eggs
- 2 tbsp amaretto
For the Icing
- 8oz icing sugar
- 2-3 tbsp amaretto
- Good quality strawberry jam (about ½ jar)
- Colourful Sprinkles
Preheat the oven to 160’C
In a large bowl, beat together the sugar and stork until pale and creamy
Add the eggs, one at a time beating in-between
Fold in the flour and the amaretto until all the mixture is well combined
Grease and line 2 x 7” cake tins and divide the cake mixture between the two of them
Place the tins in the middle of the oven and bake for 25-30 minutes, or until they are golden brown and spring back to your touch.
Allow the cakes to cool a little in their tins before tipping out to onto a wire rack to cool completely.
Sieve the icing sugar into a bowl and mix it together with the amaretto until you have the right consistency – you may need to add more liquid or icing sugar to get this right
Place one of the sponges on a plate and spread the jam over the top
Sandwich with the other sponge and drizzle over the icing until it is ozzing over the edge
Top with sprinkles to finish and allow the icing to set before serving with a big mug of tea (or an amaretto and coke).