Victoria Sponge with Gooseberry Cream.
The delicious, moist Victoria sponge has been given a new pairing. The sweet and sour stewed gooseberries are used instead of the traditional jam. Another well-turned-out invention and it couldn't possibly get any more British.
I am growing fond of my gooseberries. My older daughter made the cake and mum the filling.
Equipment:
2x20cm springform cake tins lined with baking paper.
Oven 180c fan forced.
Use an electric mixer, beat,
-250g self raising flour, with
-250g butter, at room temperature,
-250g caster sugar,
-4 eggs,
-2tsp baking powder,
-1tsp vanilla bean paste,
-pinch of salt.
Beat well to combine the ingredients.
Spoon into the prepared tins.
Bake 20- 25 minutes, skewer should come out clean.
Cool completely in tins.
For the cream filling.
Use an electric mixer, to beat,
-2tbsp icing sugar,
-1tsp vanilla bean paste,
-300ml double cream.
Beat until the cream just holds its shape.
Refrigerate until needed.
For the gooseberries.
In a large saucepan, put in,
-300g topped and tailed gooseberries,
-3tbsp caster sugar,
-pinch of salt.
Cook, stirring occasionally until the fruits have broken down.
Dissolve 1tsp arrowroot with 1tbsp water, add that to the pan.
Stir and turn the heat off.
Leave to cool completely.
To assemble.
Place the first layer of cake onto a serving platter.
Spoon on the cream, spread evenly.
Spoon on the stewed fruits.
Top with the second layer of cake.
Shake over some icing sugar.
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