Your Dad's The Icing On The Cake. Time You Showed Him This On Father's Day

Since dads are often notoriously hard to shop for, why not stick to sweet treats this Father’s Day and give your dad, father figure or grandad something he can tuck into on his special day?

Whether they prefer a large cake centrepiece, individual cakes or rich chocolate brownies, Sponge, the online bakery retailer, has something for everyone to indulge in this Father’s Day including gluten-free, dairy-free and vegan options. Many of Sponge’s wide selection of tasty gifts can also be delivered straight through the letterbox for the ultimate convenient gift.

Sponge Cake Cards

A heartfelt card is a great way to show your dad or father figure how much he means, but why not add two slices of his favourite cake. 

Simply choose your card design, either write a personalised message or record a video message that’s printed as a QR code for the recipient, then leave the rest to Sponge.

Flavours include Carrot Slice, Chocolate Caramel Fudge, Lemon Cake, Red Velvet Cake and a classic Victoria Sponge.

Available to purchase on www.sponge.co.uk from £9.99

The Legends Brownie Box

A box full of treats inspired by nostalgic and beloved chocolate bars, Sponge’s Legends Brownie Box features eight delicious gooey and rich brownies topped with Daim, Kinder, Fudge Bar and Cadbury’s Chocolate.

Sponge’s brownie recipe ensures the popular traybakes remain moist and rich yet with a slightly crispy top and their special packaging means they can be posted directly through the letter box, ready for 21st June. 

The Father’s Day brownies are also available in a gluten free version, which are handmade in Sponge’s alternative bakery that’s accredited by the Coeliac Society.

Available to purchase on www.sponge.co.uk from £18.99

Traditional Baby Sponge Cakes

Have you got a dad that likes to try a small bite of everything? Then Sponge’s Baby Sponge Selection Box will be the icing on the cake this Father’s Day.

Discover eight flavours of cake inside one special gift box, which includes a classic Victoria, zingy Lemon, rich Chocolate, nutty Coffee, as well as Carrot, Chocolate Orange, Sticky Toffee and Red Velvet.

For coeliacs and those intolerant to wheat, gluten free baby sponge cakes (Chocolate, Victoria, Carrot and Apple Crumble) are made in a separate bakery, with a vegan box (Victoria, Chocolate, Carrot and Caramel) available too.

Available to purchase on www.sponge.co.uk from £20.99

Super Sharing Cake

Cake preferences are very personal and for groups of loved ones celebrating Father's Day, why not spoil everyone and cater to all tastes with Sponge’s showstopping Super Sharing Cake.

It features 14 individually sliced flavours, including classics like chocolate, zingy lemon drizzle and Red Velvet, or why not try something a little different including Sticky Toffee, Millionaires and Apple Crumble?

Purchase from £43.99 via the Sponge website: www.sponge.co.uk/cakes/sharing-cakes/super-sharing-cake

Sponge began life in a café in Holt, Norfolk, 15 years ago. Since then  it's grown up to become a nationwide cake sensation. 

With a focus on old-school standards and proper ingredients, its handcrafted cakes have proved mouth-wateringly popular across the entire country.  

Sponge’s cakes are available for next-day delivery and can also be found in quality cafés, restaurants, attractions, and retailers across the country. 

Its range has expanded to include Brownies, Baby Sponges, Super Sharing cakes, and Cake Cards, with a variety of flavours and dietary-friendly options, including its latest certification from Coeliac UK and the Vegan Society. 

Sponge is still proudly based in Holt and works tirelessly to bake something delicious for anyone looking for a classic treat, a dietary-friendly delight, or a thoughtful gift. 

Reinventing Tradition: A Novel Recipe for Victoria Sponge Cake

In the realm of classic British desserts, few treats hold the same iconic status as the classic Victoria Sponge Cake. 

With its light, fluffy layers sandwiched together with jam and cream, it's a timeless favourite that has graced countless tea tables and celebrations for generation after generation.

But what if we dared to reimagine this beloved classic, infusing it with a touch of creativity and modern flair? Join me on a culinary adventure as we explore a novel recipe for the Victoria Sponge Cake, marrying tradition with innovation in every delightful bite.

Ingredients:

200g (1 cup) unsalted butter, softened

200g (1 cup) caster sugar

4 large eggs, use at room temperature

200g (1 ½ cups) self-raising flour

1 teaspoon baking powder

2 tablespoons milk

1 teaspoon vanilla extract

½ cup raspberry jam

1 cup whipped cream

Fresh raspberries or strawberries (optional, for garnish)

Icing sugar (optional, for dusting)

Instructions:

Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans, line the bottoms with greased paper or parchment paper, if available, for easy removal.

In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This step is absolutely vital if you want to achieve a tender crumb in your sponge cake, so do take your time and ensure the mixture is well combined.

Add the eggs, one at a time, beating well after each egg is added. Why? Incorporating the eggs gradually helps to prevent curdling and ensures a smoother batter.

Sift the self-raising flour and baking powder together, then gradually add this to the moist ingredients, folding gently until they are just combined. Be careful that you don't over-mix, as this cause the cake to be too dense.

Next, stir in the milk and vanilla extract until the batter is smooth and well mixed in. Adding milk helps keep the cake moist, while the vanilla extract infuses it with a subtle flavour.

Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula to ensure they bake evenly.

Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back lightly when touched. If a cake prod or cocktail stick inserted into the centre comes out clean, the cake is cooked.

Allow the cakes to cool in the pans for 10 minutes before you transfer them to a wire rack to fully cool. 

Once the cakes are cooled, spread a generous layer of raspberry or strawberry jam over the surface of one cake layer, then top this with whipped cream. Gently place the second cake layer on top and dust with icing sugar for a finishing touch.

For an extra burst of flavour and visual appeal, adorn your Victoria Sponge Cake with fresh raspberries or strawberries, or other seasonal fruits before serving.

Conclusion:

Innovation meets tradition in this delightful reinvention of the classic Victoria Sponge Cake. By infusing the familiar recipe with a few modern twists, we've created a dessert that honors its heritage while delighting the taste buds with new and exciting flavours. 

Whether enjoyed with a cup of tea or served as the centerpiece of a special occasion, this novel recipe is sure to become a cherished favourite for years to come.