Taste the World & Celebrate the Joy of Afternoon Tea
With Margaret M Johnson
Victoria Sponge
Cake:
1 cup of butter (room temp)
1 cup sugar
1 teaspoon vanilla extract
pinch of salt
1 tablespoon grated lemon zest
4 large eggs
2 cups self rising flour
Filling:
5 Tablespoons butter (room temp)
1/2 teaspoon vanilla extract
1 1/2 cups of confectioner's sugar (plus some for dusting)
2 1/2 teaspoons milk
1/2 cup strawberry jam
preheat oven to 325. Spray a 9 inch round pan with cooking oil. Dust with flour.
In a medium bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in vanilla, salt, lemon zest. Add eggs, one at a time, beating well after each addition. Whisk in flour until smooth.
Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes on a wire rack.
To make the filling Beat the butter and vanilla with an electric mixer until smooth. Beat in the 1 1/2 cups sugar a little at a time. Beat in the milk and continue to beat until light and fluffy.
Invert the cake onto a serving plate, then turn it upright. Cut it in half horizontally and spread the bottom half with the jam. Spread the filling over the jam and place the top half of the cake on it cut side down. Lightly sift confectioners' sugar over the top. Cover and refrigerate the cake for 1 hour before serving. Garnish with fresh strawberries if desired.
This will be the recipe I will be trying. I will also be making some sort of a mocha frosting for the top of half of it as that is what Dave remembers his mom serving it with and it is a childhood memory I hope to recreate for him.
Cake:
1 cup of butter (room temp)
1 cup sugar
1 teaspoon vanilla extract
pinch of salt
1 tablespoon grated lemon zest
4 large eggs
2 cups self rising flour
Filling:
5 Tablespoons butter (room temp)
1/2 teaspoon vanilla extract
1 1/2 cups of confectioner's sugar (plus some for dusting)
2 1/2 teaspoons milk
1/2 cup strawberry jam
preheat oven to 325. Spray a 9 inch round pan with cooking oil. Dust with flour.
In a medium bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in vanilla, salt, lemon zest. Add eggs, one at a time, beating well after each addition. Whisk in flour until smooth.
Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes on a wire rack.
To make the filling Beat the butter and vanilla with an electric mixer until smooth. Beat in the 1 1/2 cups sugar a little at a time. Beat in the milk and continue to beat until light and fluffy.
Invert the cake onto a serving plate, then turn it upright. Cut it in half horizontally and spread the bottom half with the jam. Spread the filling over the jam and place the top half of the cake on it cut side down. Lightly sift confectioners' sugar over the top. Cover and refrigerate the cake for 1 hour before serving. Garnish with fresh strawberries if desired.
This will be the recipe I will be trying. I will also be making some sort of a mocha frosting for the top of half of it as that is what Dave remembers his mom serving it with and it is a childhood memory I hope to recreate for him.
~Michelle
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