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Named after Queen Victoria who enjoyed a slice with her afternoon tea, this may seem a bit old fashioned (classic) in our hemp and chia seed world but it remains a favourite in all circles. Recipes are vigorously debated by baking aficionados (punch-ups at WI meetings) as to the mix and quantities of ingredients, to achieve the perfect combination of consistency, crumb, and flavour. Here’s my take.
Ingredients:
200gms unsalted butter
200gms caster sugar
200gms self raising flour
2 tbsp milk
1 tsp baking powder
4 eggs
Filling:
150gms strawberry jam
140gms icing sugar
100gms unsalted butter (soft)
A few drops vanilla extract
Optional – fruit to decorate
Method:
Preheat oven to 170⁰C
Line and grease two 20cm round sandwich tins. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each one. Add remaining ingredients and mix well. Divide mixture evenly between the 2 tins and bake for appx 20 mins, until cakes are golden on top and spring back when pressed.
Once they are ready allow to cool completely on a wire rack.
For the filling, beat the butter, icing sugar and vanilla together until you have a smooth, light buttercream – this can take a few minutes. For the bottom layer of the cake you may need to level off the top. Spread the jam on the top of the bottom cake, spread the buttercream on the base of the top cake, and then sandwich together.
Dust the top with icing sugar, decorate with fresh fruit.Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.