Wednesday, February 8, 2017

Victoria Sponge Cake


My first memories of strawberries - me as a child sitting in the supermarket trolley as my sister wheeled me around the aisles of the old Tay Buan Guan.  Then she picked up a punnet of strawberries.  A fresh and sweet whiff - a scent I'll always remember - not to be confused with the saccharine smells associated with the Strawberry Shortcake character.

I've always fancied the Victoria Sponge cake and was enticed by an attractive food shot in 'Mary Berry's Complete Cookbook'.  (She of the 'Great British Bake Off").  So I made the cake today, my way.

Cake Ingredients
6 ounces soft butter
6 ounces sugar
3 eggs
1 teaspoon vanilla essence
6 ounces self- raising flour
1 1/2 teaspoons baking powder


Filling
Strawberry jam
2 cups heavy cream, whipped until thick
Strawberries, sliced to decorate
Sugar for sprinkling

Method
Grease a 9 inch tin (or two 7-inch tins) and line with parchment paper.
Set oven at 350 degrees F (or 325 degrees F convection).

Whisk the butter and sugar, followed by one egg at a time.  Add the vanilla essence.  Continue at high speed until the mixture is pale, smooth and thick.

Sift the self-raising flour and baking powder.
Fold in the flour and baking powder.

Pour the cake mixture into the tin (or divide between the two 7-inch tins).  Bake in the oven for 25 minutes.  Remove and leave to cool.

Peel off the parchment paper.  Spread the strawberry jam, followed by the whipped cream.  Decorate with sliced strawberries and sprinkle some sugar on top.  (If you are working with two 7-
inch halves, spread the jam and half of the whipped cream on top of one sponge, top with some strawberries slices.  Place the other sponge on top, press down, then spread the remaining jam and whipped cream on the top layer of the second sponge, followed by the remaining sliced strawberries and sprinkled sugar.)   

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