Tag: sponge cake

The yummiest, zestiest Lemon Victoria Sponge cake you’ll ever bake

Yummy Lemon Victoria Sponge cake

If I get asked for one recipe (other than Madeira cake) over and over again it’s lemon cake. You guys seem to really love it. I haven’t made a ton of lemon cakes so I needed to find an opportunity to make one just so I could share it with you. Now, my ever expanding hips don’t want me to just make a cake and have it sitting looking at me every time I walk into the kitchen so I needed to have an opportunity to take it out of our house. I can’t for the life of me remember where I took this Lemon Victoria Sponge cake. I know there were kids involved and I know I had to apologize for having cut a slice to take photos and I then put it back again to take it with us. I don’t think any of my friends mind that one little bit!

The opportunity to make this Lemon Victoria Sponge Cake was also well timed as I needing to find a recipe that I could use the brand spanking new baking tools from JosephJoseph on – you know the ones I was talking about last week in the lemon curd recipe? Well the two newest products are the Fin bowl scraper and the Glaze – fillable pastry brush. That is why this regular lemon Victoria Sponge cake became a whopper of a beast. Cake +lemon curd + creme fraiche + lemon syrup glaze!

Yummy Lemon Victoria Sponge cake

The Fin is very easy to hold and manoeuvre around the inside of a bowl. As you can see from the photos above it leaves next to no cake mix once it’s been scraped around. This is one of those really handy bits of baking kit and in true JosephJoseph style it’s ergonomic and has a wide base so it will stand up on it’s own and not leave smears of cake mix all over your kitchen. zeboThe Glaze is going to be a very handy piece of kit for me. I add sugar syrup to all my Madeira cakes so this will make it a much cleaner and easier job. Glaze comes with two lids – one with lots of holes which is perfect for adding glazes and the other with one central hole which will make light work of egg washing pastry. The pastry brush simply fits over whichever lid you choose. The bottle is soft silicone so you can squeeze it to allow the contents to flow out to your desired speed.  The bottle is really tactile as it’s so soft. You just want to squidge it.

As you can see from the shots above I used it to glaze the top of the cake and then not content with the amount of sugar already in this cake I proceeded to dribble even more lemon glaze over the sides! To say this was a sweet and tangy cake would be an understatement.

I’ve been using this fab tool to glaze my cakes and I simply pour the warm glaze into the bottle and then leave it to cool down before adding the lid and brush. It’s so much easier than using a pastry brush and bowl as you don’t get those sticky, sugary drips all over the place. The last point to make about the Fin is that the whole unit is dishwasher safe. No brainer really.

Lemon Victoria Sponge Cake Recipe Lemon Victoria sponge cake recipe

? Print this cake recipe here 
lemon-curd

? Print this Lemon curd recipe here 

So, I hope you enjoy this zesty, lemony, tangy cake of deliciousness. I know we did!

EmmaMT x

Disclaimer: Thanks to JosephJoseph for providing me with the fab baking products in this post. They’re great. All thoughts, opinions and ramblings in this post are entirely my own

Rose Chiffon Cake recipe

Rose Chiffon Cake recipe

Rose Chiffon Cake Recipe

A Chiffon cake is a seriously light and fluffy cake which originates from America. Traditionally it’s made in a ring tin, but I decided to make it in a 9” round cake tin and it turned out beautifully. It doesn’t have a huge amount of flavour so I added some Rose essence to mine which gave it a lovely sweet taste. It doesn’t taste of roses – at least it doesn’t taste how I think roses taste. I haven’t actually eaten any. Have you?

I’ve never baked with rose essence before but last week I was on a shoot which had a catered lunch (this is a rarity- believe me. Normally it’s sandwiches and a packet of crisps!) and one of the puddings was this fantasticly large domed cake with dried petals on top. It was really light and had a rose syrup soaking up the bottom. I was looking to recreate that but I didn’t think that this cake needed any syrup and I was right. It’s fine and dandy just as it is…. well maybe with a little strawberries and cream!

Rose Chiffon Cake RecipeI made this Rose Chiffon Cake yesterday to take along to my in laws for lunch. It was father’s day and on Tuesday it’s Tim and his mum’s birthday so it was the perfect time to have all the family together. I love a proper catch up! Don’t you?

Ingredients

  • 6 large eggs
  • 225 plain flour (sieved)
  • 300 g caster sugar (sieved)
  • 1 tbsp baking powder (yes tablespoon!)
  • 1/2 teaspoon salt
  • 120 ml sunflower oil
  • 180 ml rose water (Measure 1 tablespoon of Rose essence and make up the rest of the volume with water)
  • 1 teaspoon vanilla essence
  • Icing sugar to decorate

 

How to make a Rose Chiffon cake

  1. Pre-heat your oven to 170ºC (150ºC Fan) Oil and line a 9” cake tin or a ring shaped tin. This cake rises very high so make sure that your baking paper is taller than the side of the tin.
  2. Separate the egg whites and yolks.
  3. Place all the dry ingredients in a bowl (keeping 50g sugar to one side)
  4. Add the oil, egg yolks, rose water and vanilla essence to the flour and beat until combined.
  5. In a separate bowl whisk the egg whites until you have soft peaks (that means that when you lift out the whisk the peak of egg whites just flops over and doesn’t stand to attention. Then whisk in the last 50g of sugar.
  6. Using a metal spoon carefully fold the egg whites into the cake batter. Do this in three stages so that the cake will remain light and fluffy. Be careful not to over mix as you will bash out all the air in the eggs which is what makes the cake’s texture so yummy.
  7. Pour the batter into your prepared tin and bake for 45-60 minutes or until the cake comes away from the side of the tin.
  8. Remove from the oven and allow to cool whilst in the tin. The cake will be very puffy when it comes out and will deflate and wrinkle back into the tin as it cools. Don’t worry- it will still be light as a feather.
  9. Remove from the tin and sprinkle with sieved icing sugar.
  10. Enjoy with some fresh fruit and a drizzle of cream

EmmaMT

Rose Chiffon Cake Recipe

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