Thursday, 23 July 2015

Victoria Sponge Cake with a twist

Well everyone bakes a Victoria sponge and here is mine! Good friends and good food on a fine summer day... good enough to celebrate with a beautiful sponge with lots of lovely summer strawberries :)
I added a dash of rose extract to give the usual Victoria sponge a new refreshing flavour. Baking a naked cake with some lovely summer fruits was the idea, like a fancy Victoria sponge cake :D

After an evening with friends,  the cake vanished and I knew I had got it right ;) 

Fancier Victoria Sponge Cake

225 g unsalted butter , softened
225 g caster sugar
4 eggs
225 g self-raising flour
a dash of pure vanilla extract

a dash of pure rose extract
35 g caster sugar

Slightly sweet whipped cream
Sliced Strawberries
Strawberry Jam
Icing Sugar
Few fresh Strawberries

  • Heat oven to 180 C/fan 160 C/gas 4. 
  • Beat together 225 g softened unsalted butter and 225 g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. 
  • Sift in 225 g flour, then add the vanilla extract and mix until well combined. 
  • Line two sandwich tins with grease proof paper, then spoon in the mixture and level the top with a spoon.
  • Bake for 35-40 mins or until a thin skewer inserted into the centre of the cake comes out clean. 
  • While the cake is cooling in its tin, mix together the rose extract and 35 g caster sugar with little water to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle.
  • Leave in the tin until completely cool, then remove and assemble. 
  • Slather some strawberry jam on one cake and then add a layer of sliced strawberries on top. 
  • Now tip in the whipped cream and level it using a spatula or spoon.
  • Slather some strawberry jam on the second cake and place it on top of the whipped cream layer.
  • Dust some icing sugar on top and decorate with few fresh strawberries.
Notes: Since I used the rose extract drizzle, I made the whipped cream with very less sugar and used just a thin spread of jam.
Also be cautious when using the rose extract as they are very strong! I did get the feedback from my personal baker expert, friend Nishima to go mild on the rose extract :)

                                                                 ♥ Thank you ♥

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