Victoria Sandwich with a Twist | Raspberry and Cream Brown Sugar Victoria Sandwich

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.

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.

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Ruffled Raspberry Rose Lychee Cake

"You're engaged!!! Congratulations!"

That was when a dear friend came back from her holiday in Cuba with with the good news. We were so happy for her and excited at the same time. This was when she started planning for the ultimate party of her life with meticulous details. After the first months of initial planning, she came to me and asked whether I would bake a wedding cake for her! I was shocked, surprised and definitely honoured for being one of three people baking her cakes; one of which is her mum, and another, a baker friend. I, the amateur home dessert maker who drools over pretty sweet things on my free time is going to be making the first ever wedding cake!!

Some mini ruffled cakes. These are one of the few test cakes I have made prior to the big day.

So here goes, I have been thinking about what cake and how to decorate it for months and finally chose the ruffled cakes which did not seem too difficult (that's what I thought).. When the wedding was getting closer, I started making test cakes to make sure I get the flavour and decoration right. The first cake was almost a success but the the ruffles were far from perfect, the colour came out peachy brown and not very wedding pleasant.

Hylands House where the wedding was held (picture via Chelmsford.gov)

The wedding ceremony was held in this beautiful room with very ornate ceiling

During the 'Wedding Breakfast'

The boys having fun at the green space in front of the venue 

Here's the cake at the wedding!!

The proud me with the cake :)

Here, I'm going to show you how to make this beautiful wedding cake. The cake itself is pretty simple. The tricky part is the swiss meringue buttercream although it is actually simpler than it looks so don't let it stop you. Just go for it.

ROSE, LYCHEE & RASPBERRY CAKE

Rose Cake

Adapted from gimmesomeoven
Makes 2 x 8" round cake

Ingredients:

• 292g self raising flour, plus more for dusting
• 240ml milk, room temperature
• 4 medium eggs, room temperature
• 1 tsp almond extract
• ½ tsp rose extract
• ¾ tsp vanilla extract
• ¾ tsp salt
• 330g caster sugar
• 2 tbsp baking powder
• 170g unsalted butter, softened

Methods:

1. Preheat oven at 160C.  Line the bottom three 8 inch round cake pans with parchment paper and grease with butter.
2. Dust the insides of the pans lightly with some flour.
3. Whisk together milk, eggs and extracts in a medium bowl until blended. Set aside.
4. Mix the dry ingredients (self raising flour, sugar, baking powder and salt) in a bowl until combined.
5. With an electric mixer, add butter into the flour mixture and mix until mixture looks like moist crumbs.
6. Add milk mixture into the crumbs and beat at medium speed for 2 minutes. Scrape down the sides of bowl midway through.
7. Divide batter evenly between three prepared cake pans. To be really precise, you can weigh each cake pan with batter to make sure they are even.
8. Use a rubber spatula to even out the batter on top of each cake pan.
9. Arrange te pans to be at least 3" away from oven walls and from each cake pan.
10. Bake for about 26-30 minutes or until a toothpick inserted in the centre comes out clean.
11. Once the cake is ready, remove cake and let cool on wire rack.
12. Brush lychee syrup on to top of each cake.

Rose Flavoured Swiss Meringue Buttercream

Adapted from Sweetapolita
Makes 10 cups of buttercream

• 10 large, egg whites (300g)
• 500g caster sugar
• 680g unsalted butter, cut into cubes and cool, but not cold
• 1 tbs vanilla extract
• 1 tsp rose extract
• pinch of salt
• red colouring (depending on how pink you like it) or any other colour

Methods:

• Please refer to Sweetapolita's very precise step by step method. Add colouring at the end.

To Assemble

• rose cake
• lychee syrup from canned lychee, to brush on cake
• 200g lychee fruit from can, drained and chopped
• raspberry jam
• Rose flavoured swiss meringue (recipe above)

Methods:

1. To assemble, spread the raspberry jam on top of a cake.
2. Spread a layer of the butter cream carefully on top of the raspberry jam and scatter the chopped lychees above it.
3. Stack the second cake on top of the first and repeat steps 1 and 2.
4. The top cake layer will be plain and without jam.
5. Once the three layers have been stacked up, spread a thin layer of buttercream over the top and sides to create a smooth surface.
6. Transfer remaining buttercream into a piping bag with a petal nozzle and decorate.
7. To make ruffles, please refer to the well explained video tutorial by Fiona Pearce.

Top view of the ruffles that looks like a giant flower. This was the most tricky part to get right.

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Chocolate Dorayaki (Japanese pancake sandwich with chocolate custard)

Dorayaki is a Japanese traditional dessert, often found in Japanese restaurants and shops. Red bean paste filling (called anko in Japanese) is usually sandwiched between two pancakes. But there are many modern versions of it these days. So I would like to share my take on this great portable dessert, easy to be packed in the Bento box for lunch.



If you used to watch Doraemon while growing up, you will know that Dorayaki is the cute little blue round cat's favourite dessert. From the image above, you can tell how much he loves THEM!

Dorayaki with Chocolate Creme Patissiere

(Japanese Pancake with Chocolate Custard)
Makes about 30 x 3" pancakes / 14 dorayaki

Ingredients:

For chocolate crème patissière (custard):

• 330ml milk
• 1 tsp vanilla extract
• 3 tbs cocoa powder
• 75g caster sugar
• 4 egg yolks
• 25g flour

For the pancakes:

Pancake recipe from Simply June

• 4 eggs
• 2 tbs honey
• 1/2 cup caster sugar
• 1 cup plain flour
• 1 tbs water
• butter to slightly grease the pan

Methods:

1.  First, make the chocolate custard so it has time to cool.

2.  Pour the milk and vanilla extract into a heavy based pot and bring to boil, be careful not to burn it.

3.  Once milk is boiled, remove from heat and set aside.

4.  In a bowl,whisk the egg yolks and sugar until pale yellow then whisk in the flour until combined.

5.  Sift in the flour and cocoa powder and mix well to combine.

6.  Slowly pour the hot milk in a small stream into the bowl while whisking.

7.  Pour them back into the pot and bring to boil on medium heat while whisking constantly for about 1 minute or until thickened.

8.  Remove from heat and transfer into a bowl. Cover with greaseproof paper or sprinkle some icing sugar over the top to prevent a skin from forming. Set aside to cool. Refrigerate.

9.  Once the chocolate custard is made, it is time to make the little fluffy pancakes.

10. For the pancake methods, please refer to Simply June's very well explained post.

11. When the beautifully circle pancakes are done, sandwich 2 almost identical pancake circles with generous amount of chocolate custard.

Note:

• You can always replace the chocolate custard with filling of your choice. Be creative.

• To make sure the pancake is of an even colour, make sure the pan is greased lightly with a kitchen towel and that your pan is not too hot. If too much oil is used, it will cause the pancakes to have bubbly effect on the pancake surface.

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Raspberry cupcake for your Valentine

Making your loved ones smile could sometimes be simpler than you think. Intangible gestures could be more precious than an expensive gift, be it jewellery, a gadget or anything else money can buy. Love is not how much money you are willing to part from, but care and support shown on a daily basis. The gift of time, the gift of thought, the gift of effort, the gift that only ones heart can provide is priceless.

If you are planning to eat out on the night of February the 14th, I suggest you cancel that plan and do something more meaningful. Most restaurants will most likely create a Valentine's fixed menu so no a la carte, prices will be doubled, restaurants will be packed, chefs could be stressed out and you could even be given a two hours turnover time. So why bother. Try making your loved ones a special meal in the comforts of your home instead and finish off with this beautiful heart-shaped cupcake I have recipe ready for you below. These cupcakes can be made ahead of time and kept in the fridge to minimise stress on a week night once you get home from work.

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For those of you who still can't find the courage to utter the three words, these heart-shaped cupcakes with oozing white chocolate should do the job. At least for now.

"You will be surprised at how sometimes, the smallest gesture could outshine the most expensive gift."

RASPBERRY CUPCAKE

adapted from Palachinka
Makes 8

Ingredients:

• 3 tbs seedless raspberry conserve
• 3 eggs (seperate yolk)
• 90g plain flour
• 65g sugar
• 8 squares white chocolate

Method:

1.  Preheat oven to 200°C. Grease and flour the cupcake pan.

2.  Puree the raspberries in a blender and pass the puree through a sieve to remove the seeds.

3.  Whisk the egg yolk and sugar until pale and fluffy.

4.  Fold in the raspberry puree and flour to incorporate.

5.  Beat egg whites until stiff.

6.  Fold the stiffen egg white into the egg yolk and flour mixture very gently until just combined.

7.  Place a square of chocolate on each filled cupcake mould. Press the chocolate in half way with a toothpick. 

8.  Bake for about 7-8 minutes.

9.  Check by inserting a toothpick into the cupcake. It is ready when toothpick comes out clean. 

10. Let cakes cool on wire rack.

Tips:

• Decorate the cupcakes however you like them.
• Although these tastes good on its own, an addition of rose cream will do it wonders.

You may also like:

Lemon Crepe

Fruit Tart

Raspberry Cupcake

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Piña Colada Cake

Who loves coconut?!! Who loves pineapples?!! And what do they remind you of?

SUMMER!!

Yes, it is summer! We have been waiting for this weather for a very long time. It is finally here, and everyone is enjoying the sun in the park. People are throwing frisbee across your head while you sip on that ice cold beer. Everyone is taking every opportunity to barbecue or go for a picnic, and of course the very important sun tanning. Some workaholics actually sit in the park with their laptops too!! Looks like no one wants to miss out on the sun.

If you are dreaming of being in a tropical country but is stuck here with a moody summer, I bring you my version of piña colada cake. Hopefully this will give you some joy of being in a pretend tropical holiday.

The piña colada cake!!

PINA COLADA CAKE RECIPE

adapted from Craving Chronicles

Coconut Cake
Makes 1 x 9" square cake; Half the square cake to assemble a 9" x 4.5"

Ingredients

• 160g plain flour


• 25g corn flour


• ½ teaspoon baking powder


• ¼ teaspoon baking soda


• ¼ teaspoon salt


• 160g cups caster sugar


• 100g unsalted butter, room temperature


• ½ cup canned sweetened cream of coconut


• 2 large eggs yolks (whites reserved)


• ½ tsp vanilla extract


• ½ tsp coconut extract


• ½ cup buttermilk

• 2 (reserved) egg whites


• pinch of salt

Method

1. Preheat oven to 180°C.


2. Line and grease your cake tin.


3. Whisk the flour, baking powder, baking soda and salt in a bowl.


4. Beat the sugar, butter and coconut cream until fluffy for about 3 minutes.


5. Add in the egg yolks, vanilla and coconut extract. Beat until combined.


6. Mix in the dry ingredients then buttermilk until blended. It is okay if it looked curdled.


7. On a separate clean bowl, whip the reserved egg whites with a pinch of salt to stiff peaks. Gently fold into cake batter until just combined.


8. Pour into greased cake tin and bake for about 30 minutes.


9. When ready, let it cool for 10 minutes. Run a knife along the sides and invert the cake on a rack to cool completely.

Tips

• I used  9 inch square cake tin but you can always double it up to make a 2 x 9 inch round/square cake.


• This cake can me made ahead and frozen.

Left to right: Pineapple compote; Spread the pineapple compote on half of the coconut cake.

Pineapple Compote

adapted from CDKitchen

Ingredients

• 260g pineapples


• 3 tbs brown sugar


• 10g butter


• 2 tbs pineapple juice


• Freshly ground black pepper

Methods

1. Melt the butter and sugar in a small pot on low heat.


2. Add the pineapples and let it cook in medium heat for about 10 minutes.


3. Put the pineapple juice and black pepper in to the pot and let it simmer for another 10 minutes or until almost dry.

Mascarpone Cream Frosting

Ingredients

• 240g mascarpone


• 150g double cream


• 1 teaspoon lemon juice


• 1 teaspoon vanilla extract


• 1 teaspoon coconut extract


• 1 tbs rum (optional)

Methods

1. Whisk the mascarpone, rum, vanilla extract and coconut cream until creamy. In another bowl, whip the double cream to soft peak.


2. Fold gently until well combined.

The assembled cake;

Pineapple compote sandwiched between the coconut cake, frosted with mascarpone cream, covered in shredded coconut.

Assembly 

Components

• 1 x 9 inch square coconut cake cut in half


• Cooled pineapple compote


• Mascarpone cream frosting

• 2 tbs coconut rum (optional)


• 2 tbs pineapple juice

• 1 ½ cup shredded coconut

Cake assembly

1. Set one half the coconut cake on a plate. Poke a few holes into the cake with a toothpick or fork.


2. Mix the rum and pineapple juice and brush the cake with half of the mixture and allow it to soak in.


3. Top the cake with pineapple compote.


4. Layer it with mascarpone cream, just covering the pineapple compote.


5. Place the coconut cake on top of the pineapple and cream layer.


6. Brush the cake with the rest of the pineapple rum mixture.


7. Spread remaining mascarpone cream over the top and and sides of the cake.


8. Press the shredded coconut lightly on to the top and side of the cake.


9. Lastly, place the pineapple rings on top of the assembled cake to give it some colour. Make sure the pineapple rings are dry before placing it on the frosted cake.

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Date Night In : Chocolate Thyme Cake with Orange Cream

..... a continuity of the Date Night In post with the Beef Stew recipe

Have you had thyme hot chocolate? It is one of my recent favourites. It gives the hot chocolate a very lovely scent and a smoother texture in mouth that I like. It has a calming effect too. There is just an extra step and ingredient added in your usual making of hot chocolate. All you need to do is add a sprig of thyme while heating the milk, remove it and froth the milk. Put a few teaspoon of your favourite hot chocolate powder and add the heated milk into the mug and stir well. The froth is poured in after for a finer finish of smoothly frothed milk. Try this and let me know how you like it. If you do not have a milk frother, omit that step or buy one. I currently use the Bodum Latteo Milk Frother but my I am itching for the Aeroccino that heats and froth at the same time.

From the above experience of the perfect combination of chocolate and thyme, it gave me the idea of adding thyme to the chocolate cake.



CHOCOLATE CAKE WITH ORANGE CREAM RECIPE

adapted from Sweet Paul's Fallen Chocolate Cake

serves 8

Ingredients:

• 250g dark chocolate


• 225g butter


• 6 eggs, seperated


• 4 sprigs of lemon thyme


• 6 tbs sugar


• 250ml double cream


• 1 tsp vanilla extract


• 1 tbs caster sugar


• 1 orange

Methods:

1. Preheat the oven to 180C.


2. Melt the chopped chocolate with the butter and lemon thyme in a bain marie or in the microwave.


3. Beat the yolks and sugar until pale. Mix in the chocolate.


4. Whisk the egg whites into stiff peaks and gently fold into the chocolate mixture.


5. Pour the mixture into ramekins or into a 12 inch cake tin.


6. Bake for 12 minutes if using ramekin or 16-20 minutes if using cake tin.


7. The cake will rise and fall so don't panic.


8. While the cake is in the oven, zest half an orange and squeeze out juice from half an orange.


9. Use the remaining half of the orange for decoration of the cake. Cut them into small wedges.


10. Whip the double cream with a teaspoon of vanilla extract and sugar until soft peak.


11. Combine orange juice and zest and mix well.


12. Scoop the whipped cream on top of the cake and decorate with the orange wedges.

Tips:

• The cake tastes much better when warm. So heat it up before serving and scoop a generous amount of orange cream onto it afterwards.

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July just disappeared

It has been a while since my last post, and it is now August! I can't believe how time flies. The last I remembered was June, filled with interesting events, museums, drinks, parties, Wimbledon and concerts. But July seem to sail by so quickly it seem to have just disappeared. I guess that's good? But not everything vanished from my memory. My last minute and the only summer holiday has been the highlight of July. It was pretty spontaneous cause the flight was booked literally a week ahead. And where did I go? It's not Nice, not Barcelona nor it is Sardinia. It was Szczecin in Poland! Yes I know, you probably haven't heard of this city and anyone going to Poland for the first time like me, would have gone to Warsaw or Krakow which would have been more exciting. But I was visiting, so there's a very good reason for me to be there. On the plus side, it's a beautiful city with history and great salsa parties.

Google street view of Szczecin at night. This is the beautiful Chrobry Embankment (Waly Chrobrego).

A picture taken from under the tree on the Chrobry Embankment

Maiden's Tower (also known as The Tower of Seven Coats) of early 14th century

St James' Cathedral

Before signing off, I would like to share the recipe of a simple yet delicious cake I made which left M's mum and granny with one word each; SUPER and 'dobre'. Here is the recipe of the 'Yogurt and brown sugar cake' from one of my favourite blogger. Aran served her cake with seven spice ice cream but if you deem it too much effort, spread some kaya on it. I think it will match perfectly. Try it and let me know.

The very simple yet delicious 'Yogurt and Brown Sugar Cake'. As I have not taken a photo of the cake, I've shared this photo taken by Aran of Canelle et Vanille.

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