‘Some sort of a kind of a Victoria Sponge’

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Aside from enjoying the art of cake eating, baking and cake experimenting. I am also curious about how cakes came about and what makes them special. I’ve read numerous books and blogs to understand what constitute as a perfect cake and how it got its name.

I initially thought that Victoria sponge was created by someone called Victoria. Though, apparently, I couldn’t be more wrong.  It was Queen Victoria who named this cake after herself, she love this cake so much that she named it after herself. It is no secret that she had an incredible sweet tooth. Although it was Anna, the Duchess of Bedfordm, who invented ‘tea time’ it was Queen Victoria who made it a tradition and turned it into an art form, hence the British adoration for afternoon High tea.

By 1885 Queen Victoria was holding formal attire tea parties for her guests and every week royal residencies received a consignment of pastries from the Buckingham Palace kitchens. Different pastries, cakes and sponges were created and named after her during her rein. What makes a traditional Victoria Sponge is however still a mystery to me. Some argue that it must only have strawberry jam, some says jam and cream, while others use butter cream. In my opinion if it tastes good then it must be the way it should be!

I created this recipe recently for my cake club. A friend of mine from work signed me up to our company’s cake club! The cake club consist of cake enthusiasts, we each get an allocated week to bring cakes. Cakes are eaten and reviewed. It’s a fun club to discover new recipes and flavours that I would never have dreamt of combining! And since we are all experimenting on each other. It’s safe to say that whatever the cake looks or tastes like, it’s the learning process that counts in this club. The last time I made this cake it was half burnt, I thought I’d give it another try, completely rewriting the recipe and measurements. I used butter cream as I was not sure how hot it would be in the office and didn’t want the cream to go off. Some of my colleagues told me though that it wasn’t a Victoria sponge because I’d used butter cream. So I named it: ‘Some sort of a kind of a Victoria Sponge’ I hope you enjoy this experiment!

 

KITCHEN KIT:
Two 20cm/8in loose-bottomed cake/sponge tins, pastry brush, baking paper/parchment, spatula, an electric mixer or a balloon whisk, 2 bowls, a sifter and a lemon zester.

Ingredients:

For the Victoria sponge:
1. 250g unsalted butter, at room temperature, plus some for greasing the cake tins.
2. 250g caster sugar
3. A pinch of fine salt
4. 5 lightly beaten, medium size eggs
5. 250g self-raising flour, plus some for dusting the cake tins
6. 1 lemon (zest only)

For the butter cream filling:
7. 250g softened unsalted butter
8. 200g sieved icing sugar
9. 1 lemon, juice only

For the jam and decoration:
10. A jar of Bonne Maman Raspberry Conserve
11. 200g of fresh raspberries
12. ½ tsp. of silver metallic sugar balls (optional)
13. 1 tsp. of icing sugar, for dusting (optional)

For the Victoria sponge:
1. Preheat the oven to 180°C.
2. Grease and flour two 20cm/8in loose-bottomed cake/sponge tins and line the bases with baking parchment.

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3. In a food mixer, cream together the butter, salt, sugar and lemon zest until pale and fluffy.

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4. In a separate bowl, whisk the eggs and then add them very little at a time to the creamed butter mixture.

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5. Next, fold in the flour into the mixture, mix until well combined and divide the mixture between the two lined cake tins.

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6. Bake for 25-30 minutes or until well-risen and golden-brown on top. Insert a skewer or a cake tester in the middle of the cake sponge, if the skewer comes out clean and not wet, your cake is done.

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7. Remove from the oven and turn the cakes out onto a wire cooling rack. Peel off the baking parchment and leave them to cool completely.

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For the butter cream filling:
8. In a food mixer, cream together the butter, icing sugar and lemon juice.

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For the jam and decoration:
9. Once the cake has completely cooled down, simply spread the jam over the 2 sponge cakes.

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10. Then add some of the butter cream filling and sandwich the two cakes together.

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11. Finally spread over the left over butter cream on top of the cake and add the fresh raspberries on top. You can also decorate the cake with some silver metallic sugar balls and dust the cake with some icing sugar.

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