MARCH RECIPE OF THE MONTH
Thanks to Jenny, in Chaucer chapter, for this Victoria Sponge recipe. A new twist to the filling solves the problem of whipping cream that looks sad and deflated on the second day. Jenny made this for our last chapter meeting, so I can vouch for the scrumptious taste.
 
VICTORIA SPONGE
6 oz SR flour
1 tsp baking powder
3 eggs
6 oz soft butter
6 oz + 2 tsp sugar
1/2 tsp + 1 tsp vanilla
9 oz cream cheese - or mascarpone cheese
a little whipping cream
strawberry or raspberry jam
chopped strawberries or raspberries (optional)
a little confectioners' sugar
Preheat oven to 325*
Bring all ingredients to room temperature.
Sift flour and baking powder into mixing bowl.
Add eggs, butter, 6 oz sugar and 1/2 tsp. vanilla and mix until smooth, 1-2 mins.
Lightly grease 2 round 8" baking tins, and line the bases with parchment paper. Divide mixture between 2 tins and bake for 30-35 mins, until center of each cake springs back to the touch, and a finger does not leave an impression.
Cool for a few minutes before turning them out onto a wire rack until completely cold.
With a hand whisk, blend cheese, 2 tsp sugar, 1 tsp vanilla and enough whipping cream to attain the right consistency.
Spread jam over each of sponge cakes. Spread filling over jam, and add chopped fruit, if using it. Place two sides of cake together and press gently.
Lightly dust the top with a little sifted confectioners' sugar.
Recipe Index
Home
Last Updated: March 30, 2004
©2000-2004 DBE in Louisiana, Inc. All rights reserved.
Questions/Comments? Contact the Webmaster Betty Calzada.
|
