Tuesday, June 7, 2011

Victoria Sponge....

Ta Da! Victoria Sponge Cake
Inspired by TheBoyWhoBakes
Wikipedia says this: “A traditional Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream, just jam is referred to as a ‘jam sponge’ and most certainly not a Victoria sponge.”

7" round cake pans
Trust me, there is raspberry jam under all that whipped cream!
Too much cream!
Love the light crumb texture!  Pat self on the back!

Victoria Sponge  (from  TheBoyWhoBakes)
225g self-raising flour
2 tsp baking powder
225g unsalted butter, room temperature
225g caster sugar  (I used only 140gm light brown sugar, works just fine too)
4 large eggs, lightly beaten
120g raspberry jam
150ml double cream, whipped to soft peaks

Preheat the oven to 180C/350F. Lightly grease two 8-inch round cake pans and line with parchment paper, greasing the parchment too.

Sieve the flour and baking soda together into a medium bowl, set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the egg a little at a time beating until fully combined. Add the flour mixture in three additions mixing on low only until just combined.

You want the cake batter to be ‘dropping consistency’ which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall from the spoon in a couple of seconds. If the batter is sticking to the spoon for too long mix in a tblsp or two of milk to soften the batter.

Divide the cake batter evenly between the two prepared cake pans and gently level out. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the middle of a cake come out clean. The cake should also be golden brown and be coming away from the edge of the tin.

Cool in the pan for ten minutes before turning out and cooling completely on a wire rack.

To assemble spread one layer of cake with the jam and top with the whipped cream. (First time using whipped cream to sandwich a cake, so went overboard with the amount, with horrid result! Will remember to be modest next time!) Sandwich together with the second layer of cake and sprinkle with a little icing or caster sugar.

According to TheBoyWhoBakes:  Top Tip – Ever had a cake batter appear to curdle on you? It’s most likely down to two things. Firstly make sure you beat the butter and sugar until very light and fluffy, it needs to be almost white. (I made sure I beat these two ingredients longer than I normall do! at least until I no longer feels the sugar grains in the mixture!)

Secondly make sure all your ingredients are at the room temperature. If you keep your eggs in the fridge this will increase the chance of curdling.  (Everything is room temperature whenever I bake unless otherwise specified!)

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