For Valentine’s Day I tried a new recipe for dessert. Not only had I never used this recipe, but I had never tasted this kind of cake before. It was a Victoria Sponge cake and it is the best thing I have ever made ever. Ever, ever, ever. It’s a traditional British dessert and it would certainly make any high tea table proud.
It’s not too tricky to make. For me, the longest part was prepping the pans.
For the sponge (cake):
1 cup unsalted butter, plus extra for greasing
2 cups of self-rising flour, sifted plus extra for dusting
3/4 cup superfine sugar
zest of 1 lemon
Preheat the oven to 350°. Grease the bottoms and sides of two 8 inch cake pans with butter, line the bottom with parchment paper, and dust the sides of the pans with flour.
Beat the butter and sugar together, until light and fluffy.
Add the eggs one at a time. Beating well between each egg.
Fold in the flour and lemon zest.
Divide the batter between the pans and bake for 20 minutes or until golden and risen.
5 1/1 oz. strawberry jam
9 oz. strawberries, hulled and sliced
1 cup heavy cream
2 heaping tablespoons superfine sugar
Juice of 1 lemon
1 vanilla bean, score and scrape out the seeds
Warm the jam in a pan. Then remove from the heat and add the strawberries.
Whip the cream, sugar, lemon juice, and vanilla seeds until soft peaks appear.
Select a cake for the bottom, layer the berries and then the whipped cream on top, place the second cake on top.
Dust with powdered sugar. Oh my. It is so good!
*This recipe is from Jamie Oliver’s Cook with Jamie.Tags: baking, dessert, homemade