My friend, Miss Rosie Bea’s, own recipe for a simple Victoria sponge topped with lotus biscuit icing perfect for afternoon tea.


200g           Self-raising flour                                      200g         Icing sugar

200g           Caster sugar                                                150g           Butter

200g           Butter                                                            4tsp           Water

2                  Whole eggs                                                  4tbsp         Biscoff spread
2tsp           Baking powder

3tsp           Vanilla flavouring




  1. First things first, preheat the oven to 180° and make sure you have all the IMG_6862ingredients!
  2. Mix the butter, flour, sugar, eggs, baking powder and flavouring. I choose to mix them in a blender but you can do this by hand in a large mixing bowl until you have a smooth paste.
  3. Line the baking tin.If you are making a single cake cut a circle of grease proof paper for the bottom of the tin and brush the whole of the inside with oil. For cupcakes prepare the cases.
  4. Evenly distribute the mixture and place in the oven. Leave to bake for 45 minutes (30 for cupcakes).
  5. Preparing the icing.Using a folk carefully mix the icing sugar and the butter. Add water slowly as needed. Finally, when the sugar has been mixed into the butter add the biscoff spread and mix into a smooth icing.
  6. Allow the cake to cool before icing it how you please. Enjoy!



















































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