Hey guys! We return with an amazing topic about food in solsarin. This is “Victoria Sponge with Strawberries” which is really interesting. I suggest you to stay along with us and tell us your comments.
Victoria Sponge Cake with strawberries
Making your own Victoria Sponge Cake can be quite a tricky job, but with this mix from FunCakes it becomes very easy! The result is a delicious creamy sponge cake which you can finish with a tasty filling and fruit, but which is also delicious as a bundt cake.
In terms of taste and texture, Victoria Sponge Cake is somewhere in between a regulare sponge and a cake. The butter makes this pastry creamier than a regular sponge, but less fat and heavy than a loaf cake. Raisins or dried fruits can also be added to the batter, so we often see this cake during the holidays.
What you need to make your victoria sponge cake with strawberries:
- 250 g FunCakes Mix for Victoria Sponge Cake
- 50 g FunCakes Mix for Crème Suisse
- 550 ml water
- 125 g unsalted butter
- 4,5 eggs (approx. 225 g)
- FunCakes Bake Release Spray
- FunCakes Decorating Bags
- Wilton Tip #2A Round
- Wilton Cake Leveler 25cm
- Wilton Cooling Grid
- Wilton Decorator Preferred® Deep Round Baking Pan Ø 20×7,5cm
Preheat the oven to 190 °C (convection oven 170 °C).
Prepare 250 g FunCakes Mix for Victoria Sponge Cake according to the instructions on the package. Add the melted butter in three batches to the batter in the mixer, making sure the butter is fully incorporated before adding the next batch. Mix the batter for 2 minutes on medium speed. Bake the cake in the oven for about 35 minutes. Let the cake cool down by using a cooling grid.
Prepare 250 g FunCakes Mix for Crème Suisse according to the instructions on the package and put it in a decorating bag with tip #2A.
Cut the sponge cake in half with the cake leveler and fill with generous caps of Crème Suisse. Place strawberry slices on top and place the top of the sponge cake on top. Spread a little Swiss cream on top of the cake and cover generously with strawberries and raspberries.
Strawberry and rose victoria sponge sandwich
Want a classic Victoria sponge with a bit more? This recipe uses decadent rose extract and petals to create a truly beautiful cake with a difference.
But for the classic recipe, you can’t go wrong with our world-beating victoria sandwich.
- 250g unsalted butter, softened, plus extra for greasing
- 250g caster sugar
- 4 large free-range eggs
- 250g self-raising flour
- 50g granulated sugar
- Few drops pink food colouring
- 1 tsp rose extract, plus a few extra drops
- 400ml double cream
- 2 tbsp icing sugar
- 400g strawberries, hulled and sliced
- Edible rose petals to serve, sugared
- Heat the oven to 180°C/fan160°C/ gas 4. Grease and line 2 x 20cm sandwich tins.
- Beat the softened butter with the sugar until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add the flour and fold into the mixture to form a smooth batter.
- Divide evenly between the cake tins and bake in the centre of the oven for 20-25 minutes until golden and risen and a skewer pushed into the centre comes out clean. Turn onto a wire rack and leave to cool.
- Put the granulated sugar in a pestle and mortar with a few drops each of pink food colouring and rose extract. Pound gently until evenly coloured, then spread onto a lined baking sheet to dry. Set aside.
- Once the cakes are cool, make the filling. In a bowl, whisk the cream with the icing sugar until just holding its shape, then fold in 1 tsp rose extract and whip to pillowy peaks.
- Spread one of the cakes with the cream, then arrange the sliced strawberries over. Top with the second sponge and sprinkle with the pink sugar and sugared rose petals.
- If you don’t grow your own roses, ask your florist for unsprayed, edible blooms or order online from rosepetalshop.co.uk/edible-rose-petals.
- Make the sponges the day before and, once cooled, wrap well in baking paper and cling film.
Strawberry and cream victoria sponge
The sponge is lightest and airiest; the strawberries are sweet and sun-kissed and the thick whipped cream billows in between the two.
Sweet is as sweet looks
The same goes for other red fruit. Tomato varieties that contain more of those particular volatiles are perceived as sweeter; irrespective of the attested sugar levels.
I’ll add to that the visual factor, as decisive contributor to taste perception as the smell: subconsciously, we interpret red foods as sweet.
And there we have it – a strawberry is just a pretty face after all.
Victoria sponge in a lighter version
My take on Victoria sponge is what it really should be: a sponge cake with airy crumb and very little butter in the ingredients. That’s infinitely nicer than the staple of tearooms: a stodgy pound cake usually baked as two separate layers.
The point here is for the gorgeous juices to seep and soak into the cake layers. There is no way that will happen when the layers are encased in solid crust.
The sponge recipe is based on genoise, the lightest, nicest continental cake. The trick of dropping the tin with just-baked cake is ingenious and possibly counterintuitive but it works a treat. It helps maintain aeration within the cake crumb and stops it from collapsing.
When cold, it is really a doddle to slice the cake in half horizontally, even without a cake wire contraption. Use a sharp bread knife or wrap a length of thread around the middle of the cake and twist it. You’ll be surprised how well it works!
And thus, you have two layers with exposed crumb, thirsty for the lovely strawberry syrup! Make sure you drizzle the top half particularly generously, as the bottom will absorb more juice from the strawberry pieces sitting on it.
Cream for strawberries
The sponge is sweet, so are the berries (though not as much as they look to be, hehe) and they have been steeped with some sugar, so the cream best be plain, flavoured with vanilla.
If your tooth veers towards sickly, add a tablespoon of sugar to the whipping cream but in my view it’s redundant. The cream should be whipped soft, so it enfolds the strawberries like a cloud.
And that’s the makings of an exquisite summer treat: airy sponge, almost-melted zesty strawberries, a pillow of cream… And the clever strawberries will make you believe this dessert is sweeter than it really is.
- For the sponge:
- 155g (about 11⁄4 cups) plain flour
- 11⁄4 tsp baking powder
- 1⁄2 tsp fine salt
- 2 large eggs
- 1 large egg white
- 230g (11⁄4 cups) caster sugar
- 80ml (1⁄3 cup) whole milk, slightly warmed
- 2 tsp vanilla extract
- 30g (2 tbsp.) butter, melted
- For the filling:
- 500g (1 pound) strawberries
- 25g (2 tbsp.) icing sugar plus more for dusting the cake
- zest grated from 1 lemon
- 300ml (1 cup and 2 tbsp.) double cream
- 1 tsp vanilla extract