A good and proper Victoria Sponge Cake
Why is it every time i watch an episode of Sehangat Asmara i will end up smiling fm ear to ear lol.. geesshhh someone has a crush on AP muahaha.. ok ok just like when i watched Adam and Hawa.. i always ended up smiling after looking at AA... ishhhh both Singaporean boys are living their dream.. well done! anywho... back to reality... i hv been a little under the weather.. the weather has been so hot that it makes my body lazy.. all day long i wud end up in an air-conditioned room and watch telly... Sonia didnt wanna go anywhere either and she preferred to just laze around...
So hubs got home late last night.. sonia had so many stories to tell her papa that hubs keep on smiling each time she continued on to another story of her life lol.. i can tell she missed her papa so much :o)
Alrighty.. heres the recipe that i hv baked twice so far... i had planned to bake opera cake for hubs but due to my headache and also flu and at the same time.. the talk i had with Shidah.. i decided to bake this cake one more time.. we all love the taste and the texture of this victoria sponge cake.. mom had it right fm the fridge and said that the filling tastes like ice cream lol... hubs loves it and so does Hairi... the only diff is that this time around, i followed what was instructed.. to bake it in a 9" baking pan... it makes a lot of diff ok..
Recipe is fm Weave thousand flavors. I have taken her recipe word-for-word as she has many good tips which I have highlighted in italics.
A Good and Proper Victoria Sponge Cake for this warm weather
Preparation time - 30 minutes
Baking time: 30 minutes
Cake - (Butter, sugar & flour in equal quantities by weight)
340g unsalted softened butter
340g all-purpose flour
3 large eggs
1-1/2 tsp baking powder
20 ripe, fresh strawberries
2 tbs confectioners or icing sugar
1-1/2 cups heavy whipping cream
56g cream cheese (optional) - i added
2 tbs lemon curd (optional) - i added
2 tbs icing or confectioners sugar & more for dusting on top of cake.
Line 2 qty 9" cake pans with parchment paper. Use some non-stick baking spray to adhere the sheets to the bottom of the pans.
In a medium-sized mixing bowl or electric stand mixer, cream the butter and sugar together until you get a pale, fluffy mixture that drops off the spoon easily.
Then in a separate jug beat the eggs thoroughly with a whisk.
Add the eggs 2 tbs at a time into the creamed butter & sugar mixture, thoroughly combining before adding the next bit.
Why not dump the whole lot of eggs in? Adding the eggs in a little at a time won't allow the mixture to curdle. And the reason this is important in a sponge cake is because some of the hidden air that by now has been beaten into the mixture will escape if the mixture 'breaks' and as air is what makes a cake light, curdling will make the cake heavier.
When the eggs have been incorporated, keep a metal tablespoon or a rubber spatula handy. Have the measured flour & baking powder in a sieve resting on a plate, then lift the sieve high above the bowl and sift about a quarter of it on to the mixture - then replace the sieve on the plate and lightly and gently fold the flour into the mixture (if you beat the flour in, you'll lose some of the precious air).
Then repeat this until all the flour is incorporated: lifting the sieve up high above the bowl will ensure the flour gets a good airing before it reaches the mixture.
Now that the flour has been added you should have a mixture that will drop off the spoon easily when you tap it on the side of the bowl. If not, add some hot water, 1-2 tsp as needed.
Divide the mixture equally between the cake pans. You don't need to weigh the cake mixtures because as long as one is fractionally larger than the other, it shouldn't matter.
Place them on the centre shelf of your preheated oven @ 180deg C, and they'll take about 25-30 minutes to cook. Good to know: Under no circumstances open the oven door and steal a peek or that'll be the end of your sponge cakes for they simply won't rise once you let the cold outside air into the oven.
When they are cooked, the centres will feel springy when lightly touched with a little fingertip and no imprint remain. Remove the cakes from then oven and allow to cool for a few minutes. Then turn them out on to a wire cooling tray, loosening them around the edges with a palette knife first. Then carefully peel off the parchment papers and leave the cakes to cool completely.
Good to know: Once the cakes have been allowed to cool for a few hours, they can be stored in airtight cake tins till needed for up to 2-3 days on the counter top. They can also be wrapped in wax papers and a zip loc bag and stored on the counter top. They should not be refrigerated. Once the cakes have been assembled with cream and filling, they need to be refrigerated immediately and consumed in a day or two.
Strawberries: Wash and pat dry. Cut away the tops and slice lengthwise into slices. Place in a mixing bowl. Sprinkle with 2 tbs icing or confectioners sugar. Slowly stir with spoon and set aside till ready to use.
Cream filling: In a food processor, whip the cream (the cream must be cold and straight out of the refrigerator) & sugar for a few minutes till soft peaks are formed. Add the cream cheese and lemon curd (if using) and whip to stiff peaks.
Place both baked cakes on a clean work surface or cutting boards. Using a clean bread knife, choose the cake with the smallest dome and slice a little of the top off to give it a flat top. Invert the cake on the final platter or cake plate or cake stand so the cut side is down and bottom is facing up.
Smear all but 2 tbs of cream in a thick layer of cream especially going right up to the edges. Arrange the strawberry slices, pointed ends facing in along the entire surface of the cake. I used 2 layers of strawberries. Turn the second cake upside down and smear the final 2 tbs of the cream on the bottom of the cake to give it a thing veneer of cream. This will act as a glue as it sits on top of the strawberries.
Place the cake over the strawberries sandwiching the cakes together with cream and strawberries. Make sure the cakes are aligned one on top of the other and gently press down.
Place some icing or confectioners sugar in a sieve and sprinkle some sugar all over the surface of the cake. Refrigerate till ready to use.