Tuesday, February 26, 2013

Classic Victoria Sponge by Jamie

I love this recipe. Sedap!! Aku suka the crusty trims and love the softness of the cake.
Victoria Sponge
By Jamie http://www.jamieshomecookingskills.com/recipe.php?title=classic-victoria-sponge-with-all-the-trimmings
for the sponge
225g unsalted butter, at room temperature, plus extra for greasing• 225g self-raising flour, sifted, plus extra for dusting
225g caster sugar
4 large eggs, preferably free-range or organic
1 lemon
for the filling•
250g fresh strawberries
1 vanilla pod
150g good-quality strawberry jam• 150ml double cream
1 tablespoon caster sugar
icing sugar, for dusting
1. Preheat the oven to 180ºC.
2. Beat the butter and sugar together with a wooden spoon, until very light and fluffy (i use mixer). Add the eggs one at a time, beating each one in well before you add the next.
3. Sift in the flour. Finely grate over the lemon zest then fold it into the mixture (halve the lemon and save it for later)
4. Divide the cake mix into the prepared tins and spread it out using a spatula. Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen.
For the filing
1. Slice your strawberries . Carefully score the vanilla pod lengthways and scrape out all of the seeds.Gently warm the jam in a pan over a low heat
2. Remove from the heat and stir in your sliced strawberries. Add the cream to a bowl with the sugar and vanilla seeds, and squeeze in the juice from your zested lemon. Whip until you have nice soft peak.
3. Smear over the jam and strawberries on the first cake, then spread the sweetened cream over the top. Place the second cake, with the pretty side facing up, on top and dust it with icing sugar
( instead of using jamie's recipe for filing, i whipped 100gm butter, 50gm icing sugar and spread it on top of strawberry jam that i have spread on the first cake)

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