Vicky Sponge with Potato

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Vicky Sponge

My Mum and mother-in-law both love a slice of cake. I would like to think all Grandmother’s enjoy a nice slice of cake every so often. I imagine a world where an older lady sits in her favourite comfy chair in her living room with a big slice of cake and a nice cup of tea. However I don’t think my mum or mother-in-law ever do.

So whenever it’s my mum’s birthday, I always like to treat her with a cake. She doesn’t really like receiving presents so I cook her a delicious meal and this year I decided to make a sponge cake. My mum is not one to say no to a cake. Plus I’d been thinking about this cake for sometime and this was the perfect excuse.

It’s not your usual sponge cake and I have to admit the original idea isn’t mine. I have made this cake before and I loved it then. So I decided to change a few of the ingredients and try it again. The results were amazing and my little family all enjoyed it. It was a light sponge with a sweet and creamy centre. A brilliant after dinner treat and an even better birthday cake.

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Vicky Sponge with Potato

Makes 8 – 10 slices

Equipment

  • Nutribullet or blender
  • Large mixing bowl
  • Whisk
  • Teaspoon
  • Grease proof paper
  • Fine grater
  • Saucepan
  • Stirring spoon
  • Tablespoon
  • Spring loaded round tins
  • Grease proof paper
  • Plastic brush
  • Scraper
  • Pallet knife

Ingredients for the cake

  • Eggs x 2 large or 3 medium
  • Coconut or brown sugar x 150g plus extra for dusting
  • Potato x 200g (preferably Maris Piper or King Edwards)
  • Rice flour x 100g
  • Baking powder x 2 tsp
  • Vanilla extract x 1 tsp
  • Salt x 1/4 tsp
  • Oil for the spring loaded round tins

Method for the cake

  • Preheat the oven to 180°C or gas mark 4.
  • Spread oil as evenly as possible around the base and sides of the spring loaded tins with the plastic brush.
  • Cover the tins with grease proof paper and spread a little more oil to the paper.
  • Set the tins aside.
  • Grind the coconut or brown sugar in the nutribullet or blender until it forms a fine powder.
  • In the large mixing bowl, whisk the sugar and eggs until fluffy and tripled in volume.
  • Peel and finely grate the potato.
  • Add the grated potato to mix along with the flour, baking powder, salt and vanilla extract.
  • Pour the mixture evenly across the base of both the tins.
  • Place the tins in the oven for about 20 minutes or until the cake has risen and it’s golden brown.
  • To check it’s cooked, put a skewer in the centre of the cake and if it comes out clean it’s cooked.
  • Leave them to cool.
  • Once cool enough to touch, remove the tins and grease proof paper.
  • Now leave them to cool completely.

Ingredients for the jam

  • Fresh or frozen cherries x 1 handful
  • Fresh or frozen raspberries x 1 handful
  • Chia seeds x 2 tbsp
  • Coconut or brown sugar x 4 tbsps
  • Water x 30mls

Method for the jam

  • Pit the cherries if they haven’t been pitted already.
  • Put the fruit into the saucepan and add the chia seeds, sugar and water.
  • Turn the pan on to a high heat and bring the water to the boil.
  • Once the water is boiling, stir the ingredients and turn the heat down.
  • Leave the ingredient on a low heat to simmer for 5 – 10 minutes.

Ingredients for the cashew nut cream cheese

Method for the Cashew Nut Cream Cheese

  • Place the cream cheese in a bowl with the maple syrup.
  • Stir these together until they are well mixed in.
  • Set aside for a moment.

Putting the Vicky Sponge together

  • Place one of the sponges on the plate you want to use for the cake.
  • On the sponge cake, spread as evenly as possible all of the cashew nut cream cheese.
  • Then add the jam to the top of the cashew nut cream cheese.
  • Spread the jam as evenly as possible.
  • Now place the second cake on top of the first one.
  • Grind the extra sugar in the blender and sprinkle over the top.
  • Then serve and enjoy with a nice cup of tea.
Vicky Sponge with Potato

Vicky Sponge with Potato was a big success for my mum’s birthday. As I mentioned earlier my mum never says no to a piece of cake. The leftovers were eaten within a couple of days. As it contains rice flour I would not freeze it. Cooked rice is not good frozen. Although, I’m sure you won’t have any trouble tempting people to eat it. However or whoever you decide to share this cake with, as always, please enjoy.

Do you or your mum enjoy cake as much as we do and if so what is her favourite? Let me know in the comments below and please don’t forget to like and follow me. Thank you.