Grandmas Victoria sponge

Ingredients

 

200g unsalted butter, softened, plus extra for greasing

200g caster sugar

1 tsp vanilla extract

4 medium eggs

200g self-raising flour, plus extra for dusting

 

About 3 good tablespoons of raspberry jam or any jam of your choose

 

250ml double cream, whipped

 

Icing sugar or caster sugar for dusting

 

If you want to make this into a Chocolate victory sponge

Then add 1 (one) extra egg and 25 grams of cocoa powder 

 

Method

 

1,

Heat oven to 190C/170C fan/gas 5. Grease and lightly dust with flour 2 x 20cm sandwich tins.

 

Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.

 

2,

Divide the mix between the cake tins, place into the oven and bake for about +/- 20 minutes until risen and golden brown.

 

The cakes should spring back when gently pushed in the middle.

When ready, remove from the oven and allow cooling for 5 minutes in the tin, before turning out onto a wire rack and cooling completely.

 

3,

Spread the jam onto one portion of the sponge cake and then with the cream.

 

Sandwich the cakes together and dust with icing sugar or caster sugar

 

The original Black Forest recipe

Black Forest recipe known in Germany as

Schwarzwälderkirschtorte

 

Ingredients

 

For a 24Cm Spring-form / pan

 

4 large whole eggs

100 grams caster sugar

100 grams butter

150 grams Dark Chocolate

3 tablespoons Black Forest Kirsch (Liquor)

50 grams all purpose flour  

50 grams potato flour

1 teaspoon baking powder

Pink of salt

150 grams ground roasted Hazelnuts

 

Filling

 

500 grams whipped double cream

1 teaspoon vanilla essence

Black Forest Kirsch (Liquor) to soak sponge

750 grams of Black cherries (This would be equivalent to about 2 large tins of cherries   

 

Few maraschino cherries for topping (12-14 pieces)

 

About 80-100 grams grated dark chocolate  

 

Preparation

  

Stir eggs and sugar well until smooth.

 

Add the lukewarm melted butter, the melted chocolate (using the double-boiler method, melt chocolate with 2 tbsp of water) and the Kirsch.

 

Mix flour, baking powder, salt and potato flour and sieve.

 

Dry roast the ground hazelnuts in a pan until they are light brown.

 

Gently mix flour and hazelnuts into the egg-sugar mix and pour all into the pre-buttered spring-form.

 

Bake at medium heat (190 °C) for 45 minutes. After the cake base has cooled down, cut it twice horizontally.

 

Whip cream and vanilla sugar (or vanilla essence and sugar to taste).

 

Soak the cake layers with Kirsch and cover the two bottom ones with 1cm of whipped cream.

 

Spread the drained cherries over it and press them gently into the whipped cream.

 

Assemble the parts to form the cake (including the top part). Cover the whole cake generously with cream and decorate with grated chocolate.

 

If so desired, one can add cream of tartar or dissolved (cooled down) gelatin to the cream to ensure the filling will remain firm over an extended period of time.

 

 

 

 

Sachertorte

Ingredients

 

115g plain flour

85g icing sugar

8 large egg whites, at room temperature

150g caster sugar

1/4 tsp salt

1 tsp cream of tartar

1 tsp pure vanilla extract

 

 

Directions

 

Preheat the oven to 180ºC (350ºF, gas mark 4). Sift the flour and icing sugar onto a large plate and set aside.

 

Put the egg whites in a large bowl and whisk until quite frothy. Add the sugar, salt, cream of tartar and vanilla extract, and continue whisking until the mixture forms stiff peaks.

 

Sift the flour mixture over the egg whites and fold in very gently with a large spatula until well blended.

 

Spoon the mixture into a greaseproof paper lined 25cm (10 in) baking tin, making sure there are no air pockets.

 

Bake for +/- 35 minutes or until well risen, golden brown and springy to the touch.

 

Invert the cake, still in the tin, onto a wire rack and leave to cool completely

 

Once cool the cake can be sliced through the middle and then sandwiched together with some butter cream or a jam of your choose

 

Invert the Angel cake onto a serving plate. (The cake can be kept, wrapped in cling film or stored in an airtight container, for 1–2 days.)

 

To make a larger Angel cake maybe with 3 colours just amend the recipe accordingly to 2 times the mixture and then once mixed divide the mixture into 3 equal portions and add food colures of your chose   

Angel cake

Vanilla or Orange layer (makes two):


10 egg yolks (I use medium size)


70g caster sugar


35g plain flour


8g corn flour


8g full cream milk powder


125g butter


1 tbsp of vanilla essence or freshly squeezed orange juice


1/2 tsp orange zest (Optional)


1 tbsp sweet condensed milk




Chocolate layer (makes one):


5 egg yolks (I use medium size)


50g caster sugar


15g plain flour


10g cocoa powder


65g butter


1/2 tbsp sweet condensed milk


1 tsp chocolate paste



Filling:


Strawberry or a jam of your choosing or butter cream



Method

Grease 2x 9 inch round or square x 3 inch deep baking pans, then dust lightly with plain flour and set aside



To make the Vanilla or orange layers:


1,

Beat butter until smooth. Add in essence or orange juice and sweet condensed milk, beat well.

 

2,

Add in orange zest, mix well (Optional)

 

3,

Beat egg yolks and caster sugar until at a thick stage

 

4,

Fold in sieved plain flour, milk powder and corn flour

 

5,

Pour egg yolk mixture into the butter mixture; gently mix with spatula until well incorporated

 

6,

Pour into 2 pans, and bake in preheated oven of 180degC for +/- 18 minutes until cooked (when a skewer comes out clean)

 

 

Follow the same process for the chocolate layer

 

To assembly:



When the cakes are cooled, place one vanilla or orange layer and spread the top with jam or cream and then top with chocolate layer


Then spread the top of chocolate layer with jam or cream and top with the other layer


Cut and serve

 

If you wish you can just increase the vanilla recipe by one and a half times and then make three different colour sponges in 3 x 9 inch by 3 inch deep baking pans

 

Lapis Surabaya (3 Layer Cake)

Vanilla or Orange layer (makes two):


10 egg yolks (I use medium size)


70g caster sugar


35g plain flour


8g corn flour


8g full cream milk powder


125g butter


1 tbsp of vanilla essence or freshly squeezed orange juice


1/2 tsp orange zest (Optional)


1 tbsp sweet condensed milk




Chocolate layer (makes one):


5 egg yolks (I use medium size)


50g caster sugar


15g plain flour


10g cocoa powder


65g butter


1/2 tbsp sweet condensed milk


1 tsp chocolate paste



Filling:


Strawberry or a jam of your choosing or butter cream



Method

Grease 2x 9 inch round or square x 3 inch deep baking pans, then dust lightly with plain flour and set aside



To make the Vanilla or orange layers:


1,

Beat butter until smooth. Add in essence or orange juice and sweet condensed milk, beat well.

 

2,

Add in orange zest, mix well (Optional)

 

3,

Beat egg yolks and caster sugar until at a thick stage

 

4,

Fold in sieved plain flour, milk powder and corn flour

 

5,

Pour egg yolk mixture into the butter mixture; gently mix with spatula until well incorporated

 

6,

Pour into 2 pans, and bake in preheated oven of 180degC for +/- 18 minutes until cooked (when a skewer comes out clean)

 

 

Follow the same process for the chocolate layer

 

To assembly:



When the cakes are cooled, place one vanilla or orange layer and spread the top with jam or cream and then top with chocolate layer


Then spread the top of chocolate layer with jam or cream and top with the other layer


Cut and serve

 

If you wish you can just increase the vanilla recipe by one and a half times and then make three different colour sponges in 3 x 9 inch by 3 inch deep baking pans