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Victoria Sponge

I love having morning and afternoon teas. It’s a great way to catch up with friends and I like the fact that I can prepare everything in advance, from cakes to scones to sandwiches.

A big favourite is my Victoria Sponge. It’s a delicious cake, and filled with jam or cream, it’s so more-ish. The recipe is based on one from James and Tom Morton’s “Shetland, Cooking on the Edge of the World”.

James describes in vivid detail his grandmother’s recipe. It really is a tribute to her baking skills and to recipes handed down through the family.

Now Queen Victoria would not be at all amused, as I fill my sponge with cream. Sacrilege I know, but I love the ooze of softly whipped cream on top of jam in between those delicious sponge layers!

Ingredients 

150g salted butter

150g caster sugar

1/2 teaspoon vanilla extract

3 medium free-range eggs

150g self raising flour 

1/2 tsp baking powder

Full fat milk, to loosen mixture

To fill and decorate

Strawberry or raspberry or mixed berry jam, homemade or store bought, 

200 mls cream, whipped 

Icing sugar or caster sugar, for the top of the cake

Fresh and crystallised rose petals 

Method

Preheat the oven to 180 degrees C, 160 degrees C fan-forced. Grease 2 18cm (7 inch cake tins with butter, really really well.

Take a large piece baking or parchment paper, fold in half, and draw a circle around one of the tins. With the drawing as a guide, cut out 2 circles.  Line the base of each cake tin with the paper circles. 

Heat the butter in a microwave or in a saucepan on the stove top, to the point where half the butter is just melted, and the rest is soft. Put the butter, sugar, vanilla and eggs into a mixing bowl, or stand mixer with a whisk attachment, and whisk on medium speed until the mixture is very pale and thick, almost mousse like.

Sieve the flour and baking powder, and fold these in gently using a metal spoon, being careful not to overmix. When the mixture is nearly smooth, add a little milk, a dash at a time, to loosen the mixture “until it falls from the spoon in a swift wave”.

Spoon the mixture into the tins, gently smoothing flat. Put the cakes into the oven and bake for about 20 minutes, until golden brown on top and the cakes bounce back when gently pressed.

Take out of the oven, and cool in the tins for 10 minutes. Run a butter or palette knife around the edge of the tins to free the sides. Carefully turn the cakes onto a wire cooling rack. Peel off the baking/parchment paper. Leave to completely cool.

Place one cake, upside down on the plate or cake stand you intend to serve the cake on. Spread with the jam, and then spoon or pipe on the whipped cream. Place the other cake on top. 

Dust with icing or caster sugar, sieved over the cake. I like to serve the cake with fresh and crystallised rose petals.

For the crystallised rose petals:

Take one lovely rose, hopefully growing in your garden, and gently wash and dry each petal. Lightly beat an egg white, with a few drops of rosewater, in a small shallow bowl. Dip each petal in the beaten egg white, shaking off any excess. Put 75g caster sugar on a large plate. Dip each petal in the caster sugar, again shaking off the excess. Place the petals on baking paper on a tray, to dry, in a warm place. 

The petals are quite fragile, but will last a couple of days. They are very useful for decorating cakes, biscuits and tarts. And adding the rosewater intensifies the rose flavour!


Berry Jam Shortcake Traybake

IMG_2306Traybakes or slices are my current baking obsession. Portable, easy to whip up, and always popular, they suit my life at the moment where I need to create something sweet on a regular basis for the hungry hordes or just to keep this quirky writer sane!

So I have adapted my shortcake recipe as a traybake. I left out the whole fruit and just used jam. I cooked for a fraction longer to ensure the bake was firm when sliced. And of course I substituted a square tin instead of a tart mold.

IMG_2263

Ingredients

125 g unsalted butter

125 g castor sugar

1 egg, lightly beaten

175 plain flour

50 g ground almonds

1 tsp baking powder

4 tbls good whole strawberry conserve

2 tbls good raspberry jam

Milk, to brush the pastry

1 tbsp demerara sugar

2 tbsp flaked almonds

Method

Preheat oven to 160 degrees C. Grease and line a medium sized square cake tin.

For the shortcake, beat the butter and castor sugar until thick and creamy. Add the egg and mix well. Add the flour, almond meal and baking powder, then stir until combined. Turn onto a lightly floured surface and knead briefly to just bring the mixture together. Divide the dough in half, then wrap in plastic wrap and chill for 30 minutes.

On a lightly floured surface, roll each dough portion into a square about the size of the tin, then press one square into the tin. Spoon the strawberry conserve over the dough, then the raspberry jam, leaving a small border around the edge.

Top with the remaining dough square and press the edges together to seal. Brush with milk and sprinkle with demerara sugar and flaked almonds.

Bake for 30 minutes or until until golden (cover loosely with foil if browning too quickly). Cool in the tin for 20 minutes before carefully removing from the tin and cutting into slices. IMG_2286

 

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