Summer fruit Victoria sponge
Posted on July 10, 2012
If you would’ve told me a few weeks ago, that I would have cake for dinner one day, I wouldn’t of believed you. But it happened a few days back…
Everything is coming to a head this week, tying up loose ends at Uni, finally getting into the swing of things at work and the most important thing, I’m moving! This is the first step into being a real adult, and nothing ever felt so natural. I’ve done the student thing now, from halls of residence, to sharing a house with four others and numerous little creatures that survive on the spilt food of the kitchen floor. I know it’s not right but student houses are like this. Everyone is clean in their own way but for some reason, the house looks like one of a maniac hoarder. It’s been my home for two years now, but I’m glad to be moving on.
There’s just one thing. Actually, it isn’t really a thing, just a little size issue. The kitchen is quite small, you step in, and that’s the tour of the kitchen done. Unfortunately, I have inherited my mother’s use-every-pot-and-pan-available gene. I’m hoping this little den of my culinary progression will change me into the organised person that I would like to be. There will be no room to be messy and everything will have it’s place, to the relief of Mr G. It will be interesting to know how this will turn out, I’ll keep you posted.
I cannot wait to have friends over for dinner, I’m still hoping that we will have a little sun this summer, it’s not too much to ask is it? I’ve nominated Sundays as my day off as the other half will be at work, and I can indulge in record playing and kitchen experimenting. I know he too is also looking forward to his alone time in the flat. I’m looking forward to the calmness of it all,the space and all the wonderful light we will be getting.
So I had the chance to make my last blog post in this house and to take the last series of photos on my wooden chopping board, balancing ontop of my bed.
I will miss this house from time to time. My great big window in my room, that had a terrible view and never had the sun come shining through in the morning (this is all I ask for a home!) But it was what sold me when we came to view the house. I will miss taking a bath while watching the weather outside the bathroom window feeling cosy in the pouring rain, and summery and Spanish in the scorching sun.
So, in the desperation to make another post before moving out, and the need for cake after a day at work, I ended up with this in my fridge and how I lost my, “cake for dinner,” virginity.
There was nothing better than making this cake while listening to the sounds of the men’s final Wimbledon match on t.v. Alas, no sign of sunshine!
Look how beautiful these colours are! British Raspberries and Blackberries to go inside and on top of the cake.
This is a recipe from Nigella’s “How to eat,” book from 2003
Ingredients for the cake
200g Self raising flour
25g cornflour (this is the added ingredient to help the sponge become lighter)
225g caster sugar
2 tbsp of icing sugar
225g soft unsalted butter
2 teaspoons of baking powder
1 teaspoon of pure vanilla extract
4 free range eggs
2-4 tablespoons full-fat milk
Ingredients for the filling
400g of fruit, mixture of raspberries and blackberries
300ml double cream
2-3 tablespoons of Raspberry jam
Preheat the oven to 180C and butter one cake tin, if you plan to bake two cakes separately or one cake of which you will cut in half once cooled. I recommend baking two cakes separately. It’s less messy and easier to assemble.
Mix all the ingredients together in a bowl with a wooden spoon except for the milk. When everything is mixed together add the milk bit by bit and your mixture should be of a thick, dropping consistency.
Bake in the oven for about 25-30 minutes until the cake springs back when prodded. Leave to cool on a wire rack until the cake is no longer warm. If you have made one big cake, score the edge of the cake all the way round making sure the line is straight, then, with a serrated knife, cut along the scored edges until the cake is in half.
Whip the double cream into that lovely thick consistency, and ONLY WHEN THE SPONGE IS COOL, spread the double cream on top. Add a previous layer of raspberry jam directly onto the sponge before you add the cream. This is of course optional if you want the added sweetness. Then, alternate the raspberries and blackberries on top of the cream, starting on the outside and working your way inside. Sprinkle with a little icing sugar and add the second layer of the sponge on top. Top the cake with some of the left over fruit and cover the surface in icing sugar.
Share with friends or have a solitary slice for dinner like me! It’s okay if it looks too pretty to eat, take a few shots and give it away to someone who will do the eating for you!