Think Pink Sponge Cake

October is the month for ‘Thinking Pink for Breast Cancer Awareness". I thought I’d make another OTT Pink Cake for this occasion. It’s a simple cake to bake being a Victoria pink sponge, with creamy pink butter icing. You can add as many sprinkles and sparkles as you wish and go totally outrageous as I have here, or play things down with just a pink ribbon. Go wild and hold a Pink Themed party for your friends!

Here is the link for breastcancercare.org.uk

A Slice of Think Pink Sponge Cake

Think Pink Sponge Cake

Ingredients
For The Sponge
175g (6 oz) self-raising flour, sieved
175g (6 oz) soft butter
175g (6 oz) caster sugar
3 eggs, beaten
2 tsp strawberry essence * see note *
3 tbsp milk
3 tbsp strawberry conserve, to sandwich the cake together
For The Butter Icing
110g (4 oz) soft butter
225g (8 oz) Icing sugar, sieved
2 tbsp milk
1 tsp strawberry essence * see note *
For Decoration
Pink sugar strands, Pink/white sugar shapes, Pink Dragees, or sprinkles of your choice
Pink ribbon (optional)


Method

You will need 2 x 20cm sandwich tins, grease and base line with baking paper. Preheat oven to 200°C/Fan oven 180°C/400°F/Gas mark 6.

In a bowl add the softened butter, sugar and beat until light and fluffy. Add the beaten egg a little at a time, then strawberry essence until all combined. Fold in the flour gently and then fold in the 3 tablespoons of milk.

Divide the mixture equally into each sandwich tin and place in the preheated oven, middle shelf for 20 – 25 minutes or until cooked. The tops should spring back slightly when lightly touched and a skewer inserted into the middle of the sponge should come out clean when cooked.

Leave in the tins for 10 minutes before turning out onto a wire rack to cool.

Make the Icing. In a bowl cream the butter and icing sugar together until light and fluffy. Add the strawberry essence and milk and beat again until all combine. Leave to one side and cover with cling film until required.

When the sponges are cold, take one sponge for the bottom of the cake and spread with strawberry conserve and 2 tablespoons of butter icing, then place the second sponge on top.

Cover the whole cake with the remaining icing using a spatula to smooth the top and sides.

Sprinkle the pink decorations of your choice over the top and add pink ribbon if using.

Note. You could always add edible pink food colouring instead of strawberry essence to the sponge and icing if preferred.