When I decided to create this post I had in mind that the post – except for the cake ingredients and directions – would have a little text, speaking for one of my greatest loves in tv today, The great British Bake off. It is the truth after all, that besides loving that unique, friendly, family oriented and – keep believing in your self – program, that it also provides to us the food lovers, the opportunity of endless inspiration!
If you tune at BBC2 every Wednesday night at 9:00 there is definitely something in this program that inspires you. Inspires you to believe in your self, inspires you to dream, inspires you create, inspires you to bake!! And this is what happened for this post too. I got inspired to create a simple, traditionally cake, Victoria sponge, but with a small twist.
The Victoria sponge, also known as the Victoria sandwich or Victorian Cake, was named after Queen Victoria, who was known to enjoy a slice of the sponge cake with her afternoon tea. It is often referred to simply as “sponge cake”, though it contains additional fat. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar. The Women’s Institute publishes a variation on the Victoria sandwich that has raspberry jam as the filling and is dusted with caster sugar, not icing sugar. (Wikipedia)
A Victoria sponge is made using one of two methods. The traditional method involves creaming caster sugar with fat (usually butter), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy. Additionally, the modern method typically uses an extra raising agent, and some recipes call for an extra-soft butter or margarine. Both the traditional and modern methods are relatively quick and simple, producing consistent results, making this type of mixture one of the most popular for children and people in a hurry. This basic ‘cake’ mixture has been made into an endless variety of treats and puddings, including cupcakes, chocolate cake, Eve’s pudding, and many others. Although simple to make, Victoria sponge recipes are notoriously sensitive to cooking times and temperatures. As such, oven manufacturers often use a Victoria sponge recipe to test their ovens. (Wikipedia)
If I managed to inspire you enough, then why not give this easy recipe a try and although it sounds cliché you may be surprised that how a good icing all over and some best quality fruits can change both the appearance and taste.
So on your mark, get set, Bake!!
Per 1 piece – Calories: 302kcal | Fat: 4.91g | Carbs: 61.93g | Protein: 3.37g
Preparation time: Cake: generous 45minutes
Icing: 15 – 20 minutes
Cooking time 180c 40-45 minutes
Level of difficulty: 3/5
4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz baking spread, margarine or soft butter at room temperature, plus a little
extra to grease the tins
good-quality strawberry or raspberry jam (about all the bottle)
3-4 blackberries, red berries, figs or berries.
200g/4oz salted butter, soften
500g/8 icing sugar
Preheat the oven to 180C/350F/
Grease and line 2 x 20cm/8in sandwich tins
Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
Mix everything together until well combined. (hand mixer or big mixer)
Be careful not to over-mix – as soon as everything is blended you should stop.
The finished mixture should fall off a spoon easily.
Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
Place the tins on the middle shelf of the oven and bake for 25 minutes.
Don’t open the door while they’re cooking, but check them regularly.
The cakes are done when they’re golden-brown and coming away from the edge of the tins.
Put them aside and leave them to stand cold for one hour.
Remove the cakes, using a baking spatula if needed and place them in cake stand.
Set aside to cool completely and read the first cake with icing.
Then spread with the jam.
Top with the second cake, top-side up and assemble them by spreading all over the remaining icing.
Decorate with a splash of marmalade and the fresh fruits.