Victoria Sponge Cake

We all know that Victoria Sponge is traditional, tasty, and easy to make.

Ingredients: Cake

• 4oz Soft Margarine

• 4 1/2 oz Castor Sugar

• 2 Large Eggs

• 5 oz Self-Raising Flour

• Pinch of Salt

• 1 Teaspoon Baking Powder

• 3 Tablespoons Milk

• For a chocolate sponge just add 25g of coacoa powder!

Ingredients: Filling

• Jam of choice (e.g. Strawberry)

• 100g Margarine

• 200g Icing Sugar

• 1-2 Tbsp Hot Water

Instructions: Cake

• Pre-heat oven to 185 Celsius (365 Fahrenheit)

• Mix all the ingredients together in a bowl

• Pour the mixture evenly into 2 greased cake tins.

• Bake for 15 to 20 minutes until golden brown

Instructions: Filling

• Beat margarine in a bowl until creamy

• Sift in icing sugar and beat until light

• Add a few tbsp of hot water if necessary to loosen mixture a little, beating well

• Spread this mixture on one side of the cake

• Spread jam on other side of cake (Add fresh strawberries if you like)

• Stick the two halves together

• Dust lightly with icing sugar

If you make the chocolate sponge, why not make a chocolate filling:

Buy a few Mars bars and melt. Melt either in microwave or in a bowl over a saucepan of boiling water. Or for the more crunchy cake, melt Kit Kats in a bowl over a saucepan of boiling water.

Rice Crispy Cakes

Ingredients:

• 3 tablespoons margarine or butter

• 1 package (10 oz. about 40) regular marshmallows

• or 4 cups miniature marshmallows

• 6 cups KELLOGG'S® RICE KRISPIES® cereal or Frosties

Instructions:

• Melt Margarine in large saucepan over low heat

• Add marshmallows and stir until completely melted. Remove from heat.

• Add rice crispies and stir until covered

• Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray

• Cut into 2-inch squares when cool. Best if served the same day

Coconut Cream

Ingredients:

• 2/3 cup sugar 1/4 cup cornstarch

• 1/4 teaspoon salt

• 2 1/2 cups milk

• 1/2 cup heavy or whipping cream

• 3 large egg yolks

• 1 1/3 cups shredded coconut

• 1 tablespoon butter or margarine

• 2 teaspoons vanilla

• 1 ready made pie crust

• 3/4 cup heavy or whipping cream, beat until stiff.

• 1/2 cup shredded coconut, toasted

Instructions:

• Combine sugar, cornstarch and salt in a large saucepan.

• Gradually whisk in milk and cream until smooth.

• Bring to a boil, stirring constantly over medium high heat and boil for 1 minute.

• Remove from heat

• In a small dish, beat egg yolks slightly

• Whisk in 1 cup of the hot filling mixing well before adding the yolk mixture into the filling

• Return to a boil and cook for 1 more minute.

• Remove form heat and stir in coconut, butter and vanilla

• Immediately pour into prepared crust.

• Cool on wire rack for 15 minutes and then cover and refrigerate at least 3 hours.

• Just before serving, spread with whipped cream and sprinkle on toasted coconut. Makes 8 servings.

Chocolate Mousse

Ingredients:

8 squares (8 oz) semisweet baking chocolate coarsely chopped
1/2 cup water
2 tablespoons butter
3 egg yolks
2 tablespoons sugar
1/4 cup whipping cream, whipped

Instructions:

• In a microwave or saucepan, heat chocolate, 1/4 cup water and butter until the chocolate is melted.

• Cool for 10 minutes

• In a small saucepan, whisk egg yolks, sugar and remaining water.

• Cook and stir over low heat until mixture reaches 160°F about 1-2 minutes

• Remove from the heat and whisk in chocolate mixture

• Set saucepan in ice and stir until it's cooled, about 5-10 minutes.

• Fold in whipped cream and then spoon into dessert dishes.

• Refrigerate for 4 hours or overnight. Yield: 4-6 servings