- You are channel surfing and stop on the one with a Cookery show , I just did ,it’s Lorraine Pascal on BBC !
- You enter a bookstore to buy a book you have been wanting to read for a while and end up buying an expensive ”must have” recipe book instead ! Yeah- From Waterstone’s at Angel – The Book that caught my fancy is The Vintage Tea Party Book By Angela – Angel Adoree !
What better way to celebrate the excitement surrounding the Olympics happening in London than sinking my teeth into a perfectly delicious soft Victoria Sponge Cake !
It’s an easy recipe and the result left me feeling like so very happy !
I tried to read up online why it is called a ”Victoria” Sponge cake and the apt answer seems that since Queen Victoria loved this soft cake with her afternoon tea ! So I am going to savour the cake and afternoon tea as I cheer myself hoarse in front of the telly whilst watching the Olympics 🙂
Lovely! So let’s get baking and when your done gobbling some of it , drop me a line and let me know how much you enjoyed creating this yummy delight !
This cake serves 8 people, takes about an hour to prepare.
I choose to call it ”POSH” because that’s Victoria Beckham’s pop name,our very own British star and this cake is modernised version of a British Classic recipe with a twist as it is layered with Creme Chantilly’ – very posh sounding indeed !
- 225 g unsalted butter, softened, plus extra for greasing
- 4 Medium sized eggs, organic if you please
- 225 g caster sugar
- 225 g self-raising flour
- 4- 5 Large tablespoons of Strawberry Jam , the traditional version uses raspberry Jam, I used strawberry conserve.
- 250 gm fresh strawberries sliced lengthways
- Icing Sugar for dusting on top of the cake
- Soda Bicarbonate – 1 teaspoon
- Baking Powder 1 Teaspoon
To make the crème Chantilly:
- 300 ml double cream – so sinful 😉
- 25 g icing sugar
- I tiny cap full of Vanilla essence , the original recipe inspired by The Good Food Channel advises to use – 1 vanilla pod, halved lengthways and seeds scraped or vanilla extract- Please click on the hyperlink to see the original recipe on The Good Food Channel website !
- Preheat the oven to 180C/160C fan/gas 4. Grease and line two 18cm cake tins with a removable based with baking paper.I inauguarted my brand new weighing scales and cute cake tins I purchased for all future cake making experiments !
- Put the butter and sugar in the bowl of an electric mixer and cream well until light and fluffy – this will take at least 10 minutes to get it properly aerated.Use the 10 minutes you have to wash and clean the strawberries and slice them lengthwise.This was also a first for me in terms of using my food processor to mix the butter and sugar mix.Then empty this butter sugar mix into a large mixing bowl , I also have a NEW nice bright Orange bowl !
- Break each egg and add one at a time , whisk the mixture well after each addition to ensure its soft and fluffy.
- Add the self-raising flour to the above butter ,sugar and egg mixtures , I added one spoon at a times and mixed it really well each time . Add the Bicarbonate of soda and Baking Powder to this mixture , I used this as I do in every cake but the original good food channel recipe does not mention these 2 ingredients.Later I used a hand blender to really get this mixture feel like one entity and till it felt right to pour into the ready cake tins .
- Now pour the above cake mix in equal portions into the 2 cake tins and smooth the top with a plastic spoon, the type you get with a food processor.
- Bake for 20 minute,with a timer , until risen and golden. Ensure you do not go over the 20 minutes,also if you are using a fan oven like I do , use only the setting that heats from below.
- Remove from the oven and leave to cool for 10 minutes, then remove from the baking pans and allow to cool completely on a wire rack.
For the crème Chantilly:
- Put the cream in the food processor , add the icing sugar and the vanilla essence. Whip to the soft peak stage, using the slow speed setting then refrigerate until slightly firmed.
- Take the strawberry jam into a small pan and warm gently whilst stirring ,use low flame and do not leave on pan for tool long.
- Remove the cakes from the cake tin , on the top of one cake spread the jam from the pan and add the chopped strawberries .
- Then get the Creme Chantilly’ from the fridge and spread generously over this.
- Place the second cake on this and press down ever so gently .
- Dust the top of this lovely sponge cake with a bit of icing sugar and decorate with a blob of the Creme Chantilly’ and some sliced strawberries !
Voila , the classic British cake with a twist – Posh Victoria Sponge is ready for you to savour, impress your family and friends and enjoy baking over and over again !
The above recipe is now part of an exciting link up with Delicious Dish Tuesday , to find out more please click on the link below- please copy and paste the below URL into your browser window,also look for the ”Delicious Dish Tuesday”Badge on this blog 🙂