desserts - cold recipe:

basic victoria sponge

ingredients

castor sugar 200 gm
butter - room temp 200 gm
eggs (approximately 3 medium) 200 gm
flour - soft / hi ratio 200 gm
baking powder 10 gm

production

1. Beat the eggs together and set aside
2. Sieve together, the flour and the baking powder three times and set aside
3. Cream the butter and the sugar with a wooden spoon, in a round based bowl until soft and creamy
4. Add a little egg (approximately 1 tbs) and beat into the mixture thoroughly, ensuring it is incorporated each time. If not incorporated it will curdle and the cake will be heavy
5. Sieve approximately¼ of the flour onto the mixture and fold in gently with a metal spoon, repeat until all the flour is folded in
6. Pour into a prepared 22cm springform sponge tin
7. Bake in a pre-heated oven at 170°C for 45 minutes (do not open oven until 25 minutes have passed)
8. When cooked, remove from the oven, allow to cool in the cake tin for 2 minutes, remove, place on a cooling rack and very carefully remove greaseproof collar and cartouche

chef notes:

The creaming method is another way of mechanically aerating or mixing and incorporating air into a cake mixture. This method involves beating the butter or shortening with the sugar until it is light and fluffy then very carefully mixing the beaten egg in as this mixture is liable to separate.

The eggs (out of the shell) should weigh the same as each of the
remaining ingredients. If it is significantly out (due to size of eggs)
adjust as required.

The sponge will not rise significantly, therefore the size of the final
sponge will depend on how much mixture is made.

Sieving the flour etc. onto a sheet of greaseproof paper before folding
into the mixture this will save time, create less mess and waste.

This is traditionally served as a Victoria sponge sandwich, with raspberry jam and whipped cream between two sponge layers and finished with a dusting of icing sugar.

email chef@tallyrand.info