A buttery, soft sponge sandwiched between lashings of whipped cream and a raspberry compote
This recipe is one which should be in everyone’s repertoire. The sponge is delicious and buttery. The overall level of sweetness in the cake managed by the whipped cream and tart raspberry compote.
Traditional pound cakes consisted of equal weights of flour, sugar, butter and eggs. With the invention of baking powder, this usual pound cake evolved into a lighter, loftier version – renamed in favour of Queen Victoria (for reasons which I still cannot find).
The secret to making the best version of this sponge is through the reverse creaming method, by coating the butter into the dry ingredients and gradually adding the eggs.
FOR THE VICTORIA SPONGE
- 240g self-raising flour
- 3 tsp baking powder
- 240g caster sugar
- 240g unsalted butter, room temperature
- 4 jumbo eggs, lightly beaten
- 1 teaspoon vanilla bean paste
- Preheat the oven to 180 degrees Celcius. Grease and line two 20cm/8in sandwich tins.
- Add the sugar, flour, baking powder and butter into a mixer.
- Lightly beat the eggs and vanilla bean paste together and add half of the egg mixture to the dry ingredients.
- Beat for about a minute until well combined. Then add the remaining eggs and continue to mix for about five minutes.
- The batter should fall easily off a spoon, described as being at dropping consistency.
- Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
FOR THE COMPOTE AND CREAM
- 200g fresh raspberries, plus additional raspberries to decorate
- 2 tablespoons lemon juice
- 30g sugar
- 250 ml whipping cream
- 1/2 tablespoon icing sugar, plus more icing sugar to dust
- Add the sugar, raspberries and lemon juice into a pot and cook on medium heat until the raspberries begin to break down, become syrupy and release their juices.
- Remove from the heat and set aside to cool.
- Whip the cream until soft peaks form, then add the icing sugar and continue to whip until just incorporated.
- To assemble the cake, place one cake upside down onto a plate and spread it with the raspberry compote. Dollop on half of the cream. Top with the second cake, top-side up. spoon on the remaining cream and jam.
- Sprinkle over the icing sugar and decorate with fresh raspberries.
Recipe by adventureswithsugar.com