Victoria cake is basically a sponge cake sandwiched with berry jam and whipped cream. This is exactly that. The sponge cake is airy and so light, using only three ingredients to which I also added vanilla.
Because the sponge is so light and spongy, I treated it to a lashing of sugar syrup for added flavor. The cake lasts a good 3-4 days refrigerated, but I suspect it will be gone long before then.
Ingredients:
For the cake:
5 eggs
3/4 cup sugar
1 cup flour
1 tsp vanilla
For the syrup:
1/2 cup sugar
1/2 cup water
For the filling:
1 cup berry jam
1 1/2 cup cream
Method:
Preheat oven to 350 °F. Beat the whole eggs with sugar until it’s three times in volume.
Using a spatula, fold in flour by thirds; be very gentle with the batter so you don’t over mix it and lose the fluffiness. Add cake batter to an oiled springform cake pan.
Bake it for 30 minutes and check it using a wooden toothpick. If the cake is ready, it should not stick to the toothpick.
Let the cake cool completely. Meanwhile, bring the sugar and water to a boil just until the sugar has dissolved. Let cool completely.
When everything has cooled completely, whip the cream to a stiff peak.
Split the cake in half like a sandwich and brush the sugar syrup on the cut sides.
Place the bottom on serving dish (cut-side up), spread the jam then the whipped cream over it. Seal the cake by carefully placing the other half (cut-side down) over the filling.
Can be served immediately or refrigerated until serving time.
صحة و عافية
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