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.
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.
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.
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.
Freeze the cooked, cooled sponges, well wrapped, for up to a month. Defrost before continuing with the recipe.
The sponge is lightest and airiest; the strawberries are sweet and sun-kissed and the thick whipped cream billows in between the two.
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.
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.
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.
1. Butter a 20cm (9in.) cake tin and line the bottom with parchment. Preheat the oven to 180C/350F/gas 4.
2. Mix the flour with the baking powder and salt in a small bowl.
3. In a large bowl, or the bowl of standing mixer beat the eggs and the egg white until foamy. Add the sugar, little by little, and keep beating until the mixture is pale, thick and doubled in volume; about 10 minutes.
4. Sift the flour mix into the eggs and fold it in very gently, taking care not to deflate the eggs. Add the milk, butter and vanilla extract and fold in gently.
5. Pour the mix into the prepared tin and bake for 30 – 35 minutes until golden in colour and firm to the touch.
6. Take out and drop the tin from 20cm height onto a couple of folded tea towels, two or three times. This is the best part, and it works so well it’s amazing – contrary to appearance, it stops the sponge from collapsing and sinking. Turn the tin upside down onto a wooden board and leave for 5 minutes. Turn it the right side up, remove from the tin and cool completely on a cake rack.
7. While the cake is cooling, prepare the strawberries: top them and slice thinly; leave a few whole for decoration. Stir the icing sugar and the lemon zest into the bowl with strawberries and leave them to macerate – they will release the more juice, the longer you leave them standing.
8. When the cake is cold slice it in half horizontally with a bread knife or a wire cake cutter – do not bake two separate bases because the strawberry juices need to seep into the open crumb of the sponge.
9. Whip the cream with vanilla extract until soft peaks form.
10. Drizzle the released strawberry juice over both cut halves of the cake, the top one especially generously – the other one will get naturally soaked because of the strawberries sitting on it.
11. Spoon the strawberries onto the bottom layer, pile the cream over them and cover with the top layer, pressing gently so the cream oozes somewhat around the sides. Dust the top with icing sugar and decorate with remaining strawberries.
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