Victoria Sponge with a twist

Dec 13, 2014

Christmas has come early in my house and Father Christmas has bought me a new recipe book….not quite…but a good excuse for Father Christmas to appear in the photo :)

Konditor.jpg

It was my birthday at the end of November and my daughter gave me this new recipe book 'Konditor & Cook'. Mass excitement on my part as I love, love, love new recipe books! I spend hours salivating over the recipes and boring anyone who will listen with do you fancy brownies or flapjacks next? 

The house becomes a haven for sugar lovers everywhere and my trolley at the supermarket is over loaded with extra blocks of butter. My Kitchen Aid becomes the star of the show … let the baking begin!

I adore this book, it has lots of very 'do-able' recipes and loads of great photos. I am more than tempted to jump on a train and take myself off to one of their shops in London just to take a peak at their offerings. Yum.

So the dilemma for me was what will be my first bake. In the end I could not resist testing the Victoria Sponge Cake. Vikki Sponge has always been my favourite classic bake, so much so that I could make one in my sleep. I have been known to whip one up at 9pm when a friend said she fancied cake, an hour later we were tucking into our late night fluffy sponge with cups of sweet chai tea. Bliss.

Anyway, I digress. Nigella is my go to gal for her Victoria Sponge (How To Be A Domestic Goddess), so light and fluffy is her sponge that this new recipe has a lot to live up to. I would say that Konditor & Cooks Victoria Sponge is different rather than better. The recipe calls for an extra egg yolk (gives the batter more stability and keeps it moist) and creme fraiche (adds more fat which results in a finer crumb). The extra egg also gives a wonderful rich golden colour to the sponge and I think 'rich' would be the difference in this sponge.

Cake__Mug_v1.jpg

The consensus at our usual Friday 'Cake O'Clock' at work was that the sponge had a rich flavour and a slightly heavier texture. Considering there were only three of us at work and we managed to eat half the cake I think that it was a resounding success!

The original recipe used a cream cheese frosting for the filling, I have used buttercream.

If you would like to give this cake a go, here's how:

Ingredients:

4 medium eggs

1 egg yolk

225g self-raising flours

200g softened salted butter

1/4 tsp vanilla extract

225g caster sugar

75ml creme fraiche

Filling:

Jam of choice

Buttercream:

140g softened butter

280g icing sugar

1-2 tbsp milk

1/4 tsp vanilla extract

 

Preheat oven 165° C

Line the bottom of two 20cm sandwich tins.

Break eggs and egg yolk into a measuring jug to ensure 225g, or use digital scales if you have them. Beat lightly with a fork.

Put butter, sugar and vanilla extract in to a bowl and use an electric mixer or food mixer; beat for 4 minutes until light and fluffy.

Add creme fraiche and beat for a minute longer. 

Reduce the speed and add the beaten eggs and flour in small additions ensuring that all ingrediants are incorporated before adding the next.

Divide the mixture between two sandwich tins and bake for 25 minutes. Test if done by inserting a skewer or small knife into the center - it should come out clean.

Leave to cool in the tins for a few minutes before turning out on to a cooling rack.

Whilst the cake is cooling make your buttercream.

Beat the butter, vanilla extract and icing sugar until light and fluffy. Add a little milk to lossen the mix if necessary. To avoid a fine layer of icing sugar being deposited over your entire kitchen, cover the bowl and mixer with a clean tea towel.

To assemble spread a layer of jam and a layer of buttercream over the open crumb side of each section of sponge.

Sandwich together and, using a fine sieve, sprinkle a dusting of icing sugar over the cake.

If you can resist eating it all in one sitting, this cake will last well for at least 3 days in an air tight tin or on your favorite cake stand with glass dome. Love it! 


Thank you Gerhard Jenne for the recipe.

 



Category: Eat

Add Pingback

Please add a comment

You must be logged in to leave a reply. Login »