With a local fete, carnival or charity event nearly every weekend at the minute, an essential item on any cake stall has to be the Victoria Sandwich Cake.

Although I have played with this recipe with family members with food intolerances using gluten free and wheat free flours and egg substitutes which work well I have to say although these ingredients do mean you have to adjust the liquid quanities in your recipes I have found. There is absolutely nothing to beat this traditional cake. Whether its a birthday cake or for a stall you cannot go wrong with this favourite of cakes and once the recipe is mastered you can add different flavours, fruits etc its endless to this timeless classic.

For my classic victoria sponge cake you are going to need: 100g butter (cut into peices), 100g caster sugar, 2 eggs (beaten lightly), 1/2 tsp vanilla extract, 100g self raising flour, pinch of salt, 1 tblsp milk, 3-4 tblsp homemade strawberry or raspberry jam, 120ml double or whipping cream and caster sugar to sprinkle on top for finishing.

First position your oven shelves towards the middle of your oven and preheat your oven to 180 c/350 f/gas 4. Lightly grease 2 X 18cm sandwich tins with oil or butter and line the bases with circles of greaseproof baking paper which should then be oiled or buttered. Start your sponge by creaming together the butter and caster sugar in a large mixing bowl. You can do this using a wooden spoon or a hand-held mixer (or even a food processor), until light and fluffy. Then gradually beat in the eggs a bit at a time being careful not to let it curdle. You can add a little flour with the egg to stop this if needed. Stir in the vanilla extract and sift the flour and salt into a bowl then using a large metal spoon fold the flour and salt into the cake mix gently, before gently adding the milk. Be gentle to keep the air bubble in the mixture which you have took the time to add which cause the cake to rise.

Then divide the mixture between the prepared tins and level the surface. Place in your preheated oven and bake for 18 to 20 minutes. The cake is cooked when the surface is golden brown, and when lightly touched it springs back. Cool the cakes in their tins on a wire rack for a few minutes. The remove the cakes from their tins and cool on the wire rack and then remove the lining paper.

When completely cooled sandwich the cake together with the jam and whipped cream before sprinkling the top with caster sugar and placing a sliced strawberry to decorate before serving.

Tips - remember to keep your cake in a airtight tin and in the fridge if it lasts more than one meal sitting that is (mine never make it that far, its always eatten in full!)  Also make sure you use the right cake tin size for the recipe else as my daughter Emma found you could end up with a biscuit. If your using 20cm cake tins you need to have 175g butter, caster sugar, self raising flour and 3 eggs for instance to get the same light and fluffy sponge. Also if you haven’t got a wire rack to cool your cake on use the rack from you grill pan and improvise!

Why not tell me about your cake greats and dissastors too, and we can put them together with my own collection for a future fun blog for us all!

Check out my previous blogs perfect raspberry jam recipe for your toast and cakes, irresistable eggless cake and quick homemade teatime treats just to name, but a few of blogs containing delicious cake recipes for you to try!

Round loaves of soda bread were traditionally baked on a hot griddle over a open fire, so they had a lovely crisp crust. This bread is great for anyone who cannot eat yeast for whatever reason. The bread is moist, close textured and delicious!

To make your soda bread your going to need: 450g Wholemeal plain flour (see my previous blog on flours to get the low down on different types and there uses), 1 tsp bicarbonate of soda, 125g Plain white flour, 1 tsp salt, 50g rolled oats and 450ml buttermilk.

Put the flours, oats, bicarbonate of soda & salt in a large bowl & mix together. Add enough buttermilk to mix to a soft dough. Knead very lightly, then shape into a large round & place on a greased baking sheet, then cut a deep cross in the top. Bake in the oven at 230 c/ 450 f/ gas 8 for 15 minutes then reduce the oven temperature to 200 c/ 400 f/ gas 6 and bake for a further 20 to 25 minutes or until the loaf sounds hollow when tapped on the bottom. Then enjoy your loaf and eat while warm.

These great silicone all purpose baking sheets are brilliant for all your baking needs, I personally love the silicone range of bakeware and everyone who trys them has got rid of the cupboards of tin bakeware we all use to keep. They are easy clean and never get hot and whats more they store better in your cupboards too with alot of the cake tins etc actually folding completely flat.

Have you every made soda bread? Do you bake any bread yourself or use a bread maker? Read my previous blog on bread makers with recipes for you to use.

One thing alot of people struggle with is dairy and I am very often asked to make a eggless cake. This recipe has developed to suit our tastes shall I say but its moist, chocolaty, keeps well in a airtight tin and no one will ever know that this cake is different, just simply delicious!!!!

Making a eggless cake can be a nightmare, however you can buy various egg substitutes and use alternative ingredients like oil and rising agents so try my chocolaty cake.

You will need: 225g light soft brown sugar, 400g self raising flour, 50g cocoa powder, 5ml baking powder, 125g creamed coconut, pinch of salt, 200ml sunflower oil & icing sugar for dusting.

First you need to oil and line a 1.7 litre loaf tin. Then pour 650ml boiling water over the coconut and stir until dissolved and then cool. Sift the cocoa powder, flour, baking powder & salt into a bowl and mix together with the sugar. Making a well in the centre, pour in the coconut mixture and the oil and using a wooden spoon beat the ingredients until a smooth batter. Pour this into the prepared tin and bake in a preheated oven at 180 c/ 350 f/ gas 4 for 1 1/2 hours or until well risen and firm to touch. Leave the cake to cool in the tin for around 10 minutes then turn out on to a wire cake rack and allow to cool before dusting with icing sugar before you serve.

Make sure you have the tool for the job and have the right loaf/cake tin to obtain perfect results for your baking. I love these flexible silicone bakeware so check out this great tefal jamie oliver silicone bakeware loaf tin. It dosen’t get as hot as conventional bakeware and its so easy to get your cake out once baked.

There are loads of ways to serve your eggless sponge, you can serve this as it comes with a cup of tea in the afternoon or why not add fruits and whipped cream to a piece for a scrummy summer dessert.

Have you tried baking without certain key ingredients and made substitutes, how did you get on??