One happy and sunny Tuesday, I decided to make a cake to celebrate! Something simple that is yummy and effortless. I have to say it was a little experimental, as with most of my cooking.
On my way home, I bought some double cream and fresh raspberries, not knowing exactly what I was going to make. I flipped through fancy cookbooks, with cake or biscuit bases of genoise, sable and even dacquoise.
I finally settled on the simple and straightforward Victoria Sponge recipe by Mary Berry. I have adapted her recipe, swapping with a few ingredients. See below for the recipe.
Brown Sugar Victoria Sandwich Recipe
Recipe adapted from Mary Berry's Perfect Victoria Sandwich
Ingredients:
- 4 free range eggs,
- 225g dark brown sugar
- 225g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate soda
- 225g soft butter
- 1 tsp vanilla extract
Please click here for methods of making the sponge cake.
Raspberry and Cream Recipe:
- Raspberry jam
- 400g Fresh raspberries
- 300ml double cream
- 1 tsp vanilla extract
- 4 tbsp icing sugar
Method:
1. Make the 2 layers of sponge cake as instructed in the link above.
2. Mix double cream, vanilla extract and icing sugar and whip until soft peak. Set aside.
2. Mix double cream, vanilla extract and icing sugar and whip until soft peak. Set aside.
3. Spread a generous amount of raspberry jam and whipped cream then arrange a layer of fresh raspberries on a layer of the cooled sponge cake.
4. Cover the cake with the remaining whipped cream.
5. Decorate with some fresh raspberries, mint leaves and chocolate.
4. Cover the cake with the remaining whipped cream.
5. Decorate with some fresh raspberries, mint leaves and chocolate.
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