Only few weeks before going home, I’m freaking out (as always) trying to do a list of family gifts, what I must take with me or not, and also figuring out If I’m gonna be able to blog while spending time with the family… The last part is driving me crazy!
I’m not sure it will be possible cause I’ll be super busy catching up with my mom, dad and sis, who have already a schedule planned for me. Family right? how can I say No?
So, I decided to post some recipes before leaving and hoping I can schedule some to appear once I’m on vacation.
Long time ago, I was drooling looking a picture of the most beautiful victorian Sponge cake and I wanted to do it, so the Hubs brought me some fresh raspberries 2 days ago, giving me the perfect excuse to bake this British classic pastry.
Everything went great, until the assembly step. The cream wasn’t firm enough and my kitchen was soooo Hot, so the vanilla cream started to melt and drip! Catastrophe!
So I decided to put the cake in the freezer for half an hour (make it 45 min), before serving, and voilà. It worked just fine.
I wasn’t really fan of the aesthetic look, but there was nothing I could do to fix it. I forgot about the issue, as soon as I had my first bite… It was fruity, fluffy and refreshing.. just great with right balanced flavors, so my dear readers here is the recipe =D
For the Victorian Sponge cake you will need:
Serves 8 people
- 250 g softened unsalted butter + some to grease the baking pan
- 250 g of self raising flour
- 250 g sugar
- 4 large chicken eggs
- Few drops of rose water to flavor
- 4 tbsp. tablespoons of raspberry jam (I used strawberry cause raspberry one was long gone =P)
- 50 g fresh raspberries
- Icing sugar, for decoration
For the vanilla cream:
- 150g of heavy cream
- Half a vanilla bean (scrape the seeds)
- 2 tbsp of sugar.
Preheat oven to 190 ° C
Grease two round cake pans 20 cm in diameter, cover with a sheet of parchment paper.
(I baked mine twice cause I only have 1 pan)
Beat the butter and sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition.
Start incorporating the flour in 3 parts.
Divide batter between two pans. Spread it uniformly with a spatula. Its important to have even layers, so you can weight the batter to make sure you’re pouring the same amount in each pan.
Bake for 20-25 minutes, until golden, pinch the center with a toothpick, it should come out clean.
Unmold the cake and let it set on a wire rack to cool completely.
Mix a few drops of rose water with the jam and set aside.
Start doing the vanilla cream:
Whip cream + vanilla seeds and sugar, until it is firm.
When cakes are completely cooled, spread a coat of jam and vanilla cream on a sponge cake and sprinkle with raspberries.
Top with second cake, dust with icing sugar and decorate with raspberries.
Serve with some tea! So British!