Image may be NSFW.
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I made this cake a few weeks ago, but never got around to posting about it. I used a victoria sponge recipe and topped it with a little leftover white chocolate ganache and lots and lots of raspberries and blackberries, to cut the cloying sweetness of the white chocolate. I always get excited when I see blackberries -- partly because the sightings are so rare and I love the fruit. But also it brings back childhood memories of a hardy little blackberry bush we had in a house we stayed in for a few years. I loved eating them half-ripe -- so tart and sweet at the same time. hmm.
My mother used to make victoria sponges every now and then, along with her staple madeiras, when we lived in England. But I hadn't made or had one in years.
Looking around for recipes, I learned that basically a victoria sponge, named for Queen Victoria, consists of equal weights of flour, eggs, sugar and butter, with eggs counting for about 2 oz each and of course baking powder as leavening. I found this recipe on the BBC, but because I was using larger tins, i went up to 6 oz of AP flour, butter and sugar, plus 2 tsp baking powder and 3 eggs. I used the creaming method, and added the eggs one at a time. And I used strawberry jam to sandwich the layers.
I liked the result, but I'm not a fan of white chocolate, and next time I'll make the classic, sandwiched with jam and dusted with confectioner's sugar.
Image may be NSFW.
Clik here to view.
Clik here to view.
I made this cake a few weeks ago, but never got around to posting about it. I used a victoria sponge recipe and topped it with a little leftover white chocolate ganache and lots and lots of raspberries and blackberries, to cut the cloying sweetness of the white chocolate. I always get excited when I see blackberries -- partly because the sightings are so rare and I love the fruit. But also it brings back childhood memories of a hardy little blackberry bush we had in a house we stayed in for a few years. I loved eating them half-ripe -- so tart and sweet at the same time. hmm.
My mother used to make victoria sponges every now and then, along with her staple madeiras, when we lived in England. But I hadn't made or had one in years.
Looking around for recipes, I learned that basically a victoria sponge, named for Queen Victoria, consists of equal weights of flour, eggs, sugar and butter, with eggs counting for about 2 oz each and of course baking powder as leavening. I found this recipe on the BBC, but because I was using larger tins, i went up to 6 oz of AP flour, butter and sugar, plus 2 tsp baking powder and 3 eggs. I used the creaming method, and added the eggs one at a time. And I used strawberry jam to sandwich the layers.
I liked the result, but I'm not a fan of white chocolate, and next time I'll make the classic, sandwiched with jam and dusted with confectioner's sugar.
Image may be NSFW.
Clik here to view.
