Monday, February 20, 2017

Victoria Sponge Cake

It's the twentieth which means it's time for my Cake Slice Bakers' post.  This month I baked a Victoria Sponge Cake two ways.  It seemed a no-brainer that this would be my pick for the month given that my daughter and I have been feasting our eyes of Victoria, and my Anglophile son thinks I should become an expert on anything that makes an appearance on the Great British Baking Show.

This is basically two vanilla layers with whipped cream and jam in between.  The recipe calls for strawberry jam, but I opted to use one of my last jars of homemade blueberry jam for a little taste of summer in February.

I had no problems baking the cake, and the family loved it.  I do need to work a little bit on my powdered sugar dusting technique.  It was a little squisy when I cut a slice, but that could be because I put a little more filling in than was called for.

World Class Cakes has an alternate form the author calls a Fairy Cake.  To me they looked like butterflies, so I decided to give it a go as a candidate for the daughter's birthday party in May.  To make the butterfly, I cut the top off the cupcake, sliced it in half, and used it for wings.  I used my own buttercream recipe for the frosting and flavored some of it with some strawberry jam.  World Class Cakes has its own buttercream recipe, but I found it a little fiddely for my tastes. 

I put a little strawberry jam in the middle of the cupcakes before frosting.  I thought to try to insert it with a pastry bag, but the cake was too dense for that.  Instead, I caught a little divot out and filled it with the strawberry jam.  I might try adding the jam before baking next time.