For Mum: Triple Layer Berry Victoria Sponge

This Sunday will be my first Mother's Day as a Mum. Having spent the past four months being vomited or pee'd on almost daily, it's pretty nice to have a day recognizing my sacrifices (the main sacrifice being this one grey cardigan that gets sick on it every time it's clean on, poor guy). The house is in constant disarray, Matilda refuses to let me put her down - and when she does I'm not allowed more than two feet away without being cried at - but I don't mind. It's all worth it. It's exhausting having someone rely on your for so much but, and I cannot stress this enough, it's amazing. It's only now that I've had a child of my own that I fully appreciate how much work Mother's do. I have even more respect for single mothers and mothers of two+ children close in age because one child is enough work (not that I'm complaining). Sadly I won't see my Mum this weekend but if I was I would bring her this cake. After seeing a sneak preview I know my sister was pretty gutted she wasn't getting any of it. Having said that, so was I due to my wedding diet. I had a wee slice then gave it away. It was delicious though. 

I'm not sure what Nick and Matilda have planned for me but I know we are going for brunch. To be honest I'm happy just to spend it with them, and maybe get a few cups of fancy coffee from Nick throughout the day (hint hint). Next year I'll have to leave my Etsy favourites list open well in advance for him ;) If my Mum could work out how to make a wishlist anywhere online it would be soooo much easier to buy her a present. There's only so many tubes of hand cream one woman needs.

When in doubt though, always make a cake. Waitrose very kindly provided me with the ingredients to make a special Mother's Day cake. I chose their victoria sponge and put a little spin on it by making it three layers, adding lemon curd to one layer and a whole mountain of berries. Can you imagine how lovely this would look in the middle of the table at lunch on Sunday, I think the whole family would be be pretty impressed. 

One of my favourite recent discoveries - and one I've used in this recipe - is vanilla powder and it's absolutely wonderful. It's lovely to see the little flecks of vanilla in the cake mix and it smells amazing. If you can get your hands on it it's worth it for extra special bakes, I'm going to try and save it but I don't think it's going to last very long. 

Super Berry Triple Layer Victoria Sponge
(adapted from Waitrose)

300g unsalted butter, softened
300g caster sugar
5 medium eggs
300g self raising flour
90ml whole milk
1/2 teaspoon vanilla powder  or  1 1/4 tsp vanilla extract

600ml double cream
1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
lemon curd
raspberry jam

Any mix of blueberries, raspberries, strawberries, pomegranate seeds etc
  1. Preheat your oven to 180°C \ 350 F. Grease and line three 18cm round cake tins and set aside. 
  2. In a large bowl, beat the butter and sugar until pale and fluffy. 
  3. Add the eggs one at a time, scraping down the sides of the bowl each time. 
  4. Sift in the flour and gently fold in with the milk and vanilla until just combined. The mixture will be quite thick but will drop off the spoon easily when tapped. 
  5. Spoon the mixture into the tins and level the tops with a palette knife or the back of a spoon. 
  6. Bake on the middle shelf of the oven for 20 minutes until the top is springy. Leave to cool for ten minutes before turning out onto a wire rack.
  7. When the cakes are completely cool, whip the double cream and vanilla to soft peak stage. Spread the bottom layer of the cake with lemon curd and top that with one third of the cream. Lightly place the 2nd layer of cake on top and spread jam on top followed by another third of the cream. 
  8. Place the final layer of cake on top and finish with the rest of the and an artful arrangement of berries and flowers.