This weekend, at the age of 28, my boyfriend made his first ever cake for Mothers’ Day. He used this easy Classic Victoria Sponge recipe, but switched the butter cream filling for a cream cheese icing on my recommendation as butter cream can be a little sickly and his mother doesn’t have a very sweet tooth.
To make a cream cheese icing whisk together 300g of Philadelphia with 125ml of double cream, then whisk in 150g icing sugar. Obviously it’s much easier to make this simple twist on a Victoria Sponge with an electric whisk. He made this without any physical help from me, clearly his obsessive tendencies have paid off.