Baking · Cakes · easter

Victoria Sponge for Easter…..or Anytime!!

Last week lovely Emily over at The Nest made the biggest, most inviting Victoria Sponge. I’ve been hankering after one ever since. I showed it to Mr. Simply Homemade, he wants it too. It’s been so long since I made the classic sponge.WP_20150402_011

My Mam used to make them all the time, if I remember correctly she would make sponge cakes without butter, they were so fluffy, filled with cream and strawberry jam, oh the memories.

I make the classic version, the Odlums one to be precise. I love it filled with jam & cream, the children won’t all eat it like that however, I have made it with lemon curd & cream, absolutely divine, the children didn’t all like that either, I do wonder where I got them sometimes!!

For this one I made Orange Curd, using the recipe I always use for Lemon Curd. This was paired with fresh cream of course, you must have fresh cream. If you are going to indulge, at least do it properly!!

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Orange Curd Ingredients – I made half this today

4 Eggs WP_20150402_007

4 Egg Yolks

185g Caster Sugar (I used 85g honey today)

Juice & Zest 3 Oranges (I used 2 today)

160g Butter

Method

Add all of the ingredients, except the butter, to a saucepan. Whisk over a low heat until the mix starts to thicken. Add the butter and stir in until it has disappeared into the mixture. When the curd resembles custard, remove from the heat and set aside to cool for a few moments. Give it a stir again and then pass the curd through a sieve to remove the zest. Curd can be stored in sterilised jars in the fridge.

Sponge Ingredients

200g  Self Raising Flour
200g Butter, softenedWP_20150402_006
200g/7oz Caster Sugar
1 level teaspoon Baking Powder
4 Eggs, beaten
2 tablespoons Milk

Method

  1. Preheat oven to 180°C. Grease and base line two 7 inch sandwich tins.
  2. In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
  3. Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
  4. Turn onto a wire tray or cooling rack and allow to cool completely.
  5. Spread the cream over the base of one of the sponges, add spoons of the Orange Curd and swirl it through, top with the other sponge.

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This cake was delicious, it received compliments from everyone, there were clean plates all round with the children eyeing up the quarter that was left and wondering how I would cut it into 5 portions!!

WP_20150402_014Isn’t if funny how food can evoke so many memories? This cake brought me back to my Mam’s kitchen, my memories were so clear, I could see her taking the sponges from the solid fuel cooker, spreading the bottom layer with jam, whipping cream and pouring water from the kettle that always sat on top of the aforementioned cooker, into the teapot along with two teabags!

It was always such a treat 🙂

Huge thanks to Emily for inspiring me to make this cake and for stirring up some heart warming memories.

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3 thoughts on “Victoria Sponge for Easter…..or Anytime!!

  1. Oh Nicola, in turn you have inspired me!! And I’m obviously tuning into you: I made lemon curd yesterday 🙂 (I’ve never made orange curd, even though oranges are definitely my favourite… Must try that) YES, I completely agree with you: my baking is all about memories. Happy Cake-Filled Easter to you!

    Liked by 1 person

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