#classic victoria sandwich recipe

[pateltimil94]

Victoria Cake Recipe: Indulge in the Timeless Classic

Unveil the secrets of crafting the perfect Victoria cake with this comprehensive guide. Dive into the art of baking this timeless classic that has delighted taste buds for generations. From its humble origins to modern variations, this article serves as your gateway to mastering the classic victoria cake recipe.

History of Victoria Cake

Delve into the rich history of the Victoria cake, tracing its origins back to the Victorian era. Explore how this iconic dessert became synonymous with elegance and simplicity, embodying the essence of British baking traditions.

Ingredients for Victoria Cake

Discover the essential ingredients needed to create the perfect Victoria cake. From fluffy sponge layers to luscious cream fillings, each component plays a crucial role in achieving the signature taste and texture of this beloved treat.

Baking Instructions

Unlock the step-by-step process of baking a Victoria cake from scratch. Follow along as we guide you through mixing, baking, and assembling the layers to perfection. Whether you're a novice baker or a seasoned pro, our detailed instructions ensure success every time.

Tips for Success

Master the art of baking the perfect Victoria cake with insider tips and tricks. Learn how to achieve light and airy sponge layers, whip up the creamiest fillings, and decorate with finesse. Elevate your baking game and impress your friends and family with your newfound skills.

Variations and Customizations

Explore creative variations of the classic Victoria cake recipe to suit your taste preferences. From adding fresh fruits to experimenting with different fillings and toppings, the possibilities are endless. Get inspired to put your own unique twist on this timeless dessert.

Serving Suggestions

Discover delightful serving suggestions that elevate the Victoria cake experience. Whether enjoyed with a cup of tea or as the centerpiece of a special occasion, learn how to present this classic dessert in style and make every bite memorable.

Frequently Asked Questions (FAQs)

What makes Victoria cake different from other cakes? The Victoria cake stands out for its simplicity and elegance. Unlike richer, more elaborate cakes, it features light sponge layers paired with a delicate cream filling, allowing the flavors to shine through.

Can I make a Victoria cake without eggs? While eggs are traditionally used in Victoria cake recipes to achieve a light and fluffy texture, there are vegan-friendly alternatives available. You can experiment with substitutes such as applesauce, mashed bananas, or commercial egg replacers for similar results.

How long does a Victoria cake stay fresh? When stored in an airtight container in the refrigerator, a Victoria cake can stay fresh for up to 3-4 days. However, for the best taste and texture, it's recommended to enjoy it within 1-2 days of baking.

Can I freeze a Victoria cake? Yes, you can freeze a Victoria cake for future enjoyment. Wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. To thaw, simply transfer it to the refrigerator overnight and allow it to come to room temperature before serving.

What are some creative ways to decorate a Victoria cake? Get creative with your Victoria cake decorations by using fresh berries, edible flowers, chocolate shavings, or dusting with powdered sugar. You can also personalize it with piped icing, fondant accents, or themed decorations for special occasions.

Is Victoria cake suitable for special dietary requirements? With some modifications, Victoria cake recipes can be adapted to suit various dietary needs, including gluten-free, dairy-free, and vegan lifestyles. Experiment with alternative flours, non-dairy milk, and plant-based substitutes to create a version that meets your dietary preferences.

Conclusion

Embark on a culinary journey with the victoria cake recipe, and experience the timeless charm of this beloved dessert. Whether you're baking for a special occasion or indulging in a sweet treat for yourself, the Victoria cake never fails to delight. With our expert guidance and insider tips, you'll be on your way to mastering this classic recipe in no time.

[cutestkilla]

Tea for (more than) Two

So, in a delightful turn of events, I recently got together with some pals who are also TOTALLY NORMAL about Carry On. And we did our best to replicate afternoon tea at Lady Ruth’s house. And I thought it would be kinda fun to share the results (and some recipes, which are at the end under the cut). So, here they are, featuring:

Scones! (Sour cherry, ofc.)

Cake! (Chocolate with Chocolate-Orange Buttercream featuring a super respectful remembrance, Lemon Drizzle, and Classic Victoria Sandwich.)

Lavender Earl Grey shortbread cookies!

Finger sandwiches! (Egg & cress, Lemon and prawn, Caprese on focaccia, and Coronation chicken - all on freshly baked bread.)

A selection of teas! (Including Simon's Sour Cherry looseleaf blend, Simon Snow Tea, some proper English Breakfast, and of course Earl Grey.)

A giant slab of butter! (Fancy butter.)

A basil plant!

A crucible!

A sword through the table!

Special cameos by a Watford goat (wings hidden) and Prof. Minos (tiny fluffy edition)!

Sadly, no tea trolley, but we did our best to provide glamorous staging anyway.

It was pretty much the best, guys! Highly recommend. Recipes (including dairy-free versions for many treats) below the cut.

Chocolate cake with chocolate-orange buttercream (dairy-free)

Using this recipe for the cake, and this one for the frosting (instructions at the end for a chocolate variant). A hot tip is to use egg whites instead of aquafaba (they whip up much faster) and of course to add orange zest, per AWTWB ch 89.

Lemon Drizzle Cake (dairy-free)

Using this recipe, using vegan butter and replacing the self-raising flour with some flour/baking powder/salt ratio from the internet. Garnish with Kellogg's ICEE Cereal or any other weird cereal you saw at the store and couldn't resist trying, for a little visual flair.

Classic Victoria Sandwich (dairy-free)

Using this recipe, substituting butter with vegan butter, milk with a non-dairy milk alternative (ideally soy but in this case oat milk was used), and replacing the self-raising flour with the same flour/baking powder/salt ratio from the internet as above. Regular old granulated sugar can be used in place of caster sugar. Garnished this with some black raspberries, but any attractive fruit (or weird cereal) could be used.

Sour Cherry Scones

This recipe from the Joy of Cooking does the trick! Use the GOOD butter.

Lavender Earl Grey Shortbread Cookies

You can find the recipe here

Overnight Focaccia Bread

Lemon and Prawn Sandwiches

This recipe came from @cookingmywaythroughcarryon and there are tons more there for tea party inspiration, including alternate versions of some of the above, so definitely check it out!

[bitbybitwrites]

If I Can Make Your Heart My Home - Recipe and Song list - Chp 16, 17 and 18

Here is the music/recipe wrap-up for chapters 16, 17 and 18!

You can see the recipes/music under the cover art by @datshitrandom

Some spoilers are below, so if you’d like to read the fic first, click here

Click below for the recipe and song lists for:

Chapters 1, 2 and 3, Chapters 4, 5 and 6, Chapters 7, 8 and 9, Chapters 10, 11 and 12 , Chapters 13, 14 and 15

To see the YouTube playlist for the fic, click here.

******

Chapter 16

Mood music:

Recipies:

You'll find Victoria sponge, Tea sandwiches and Kurt's cookies in earlier chapter recipe wrap ups ( see links above)

“Besides, it's not all for me.  I share with my sister Jean.  By the way, she happens to enjoy those chouquettes you make,” Chef Sylvester tossed out as she continued peering at him over her glasses.

*****

Chapter 17

Mood music:

Recipes:

"Is he off to go take lunch with his boyfriend, then?" Santana asked sarcastically as she continued vigorously stirring the batch of Ceylon Chicken Curry soup she made for the luncheon.

****

Chapter 18

Mood music:

Soon, a bouncy salsa started playing.  Trent wiped his hands on his apron and pulled Santana into an impromptu dance.  She laughed and played along for a few seconds only.

Recipies:

"My pozole," Santana said, smacking him on the arm as she pulled away to return to the stove.  "Don't you dare make me ruin my Abuela's recipe.  Find another dance partner."

Santana's pozole, the recipe of which was handed down to her by her beloved abuela, was simmering on the stovetop.  That was to be partnered with her father's cochinita pibil.  Warm hand-made tortillas sat folded carefully in a towel, ready to be brought to the once dinner was about to be served.

Trent had a Caprese salad in the refrigerator, prepped and ready to serve.  He was putting the finishing touches on an impressive charcuterie board, abundant with tidbits that made even Kurt's mouth water.  Trent had also just taken out some herb parmesan biscuits out of the oven that he had baked.  Kurt had been particularly eying Trent's appetizer version of his parent's boxty recipe that was laid out on a silver serving tray.

As for dessert, that, of course, was left to Kurt.  His addition to the meal were the apple hand pies that were his mother's own recipe and his father's favorite dessert ( when he was allowed to have a treat from his usual heart-healthy diet), an assortment of cookies, as well as some mini dark chocolate tartlets sprinkled with sea salt. 

Think I got them all. Let me know if I missed any.

Sending all my love to you readers who have given this fic a chance. Wow can't believe we're already up to Chapter 18!

Chapter 19 to be posted soon!

[the-heaminator]

The fuck is Victoria Sponge - sincerely, an American.

https://www.bbcgoodfood.com/recipes/classic-victoria-sandwich-recipe

Basically it's two thin sponge cakes with like a dense layer of jam and clotted cream between them, like a cake sandwich, it's great, and not hard to bake.

[foodrecipehealth]

Classic Victoria sandwich recipe

Ingredients :

200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter, softened

140g icing sugar, sifted

drop vanilla extract (optional)

half a 340g jar good-quality strawberry jam

icing sugar, to decorate

>>>Get a FREE 450 SANDWICH RECIPES EBOOK<<<

Method

STEP 1: Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

STEP 2: In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

STEP 3: Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

STEP 4: Bake for about 20 mins until golden and the cake springs back when pressed.

STEP 5: Turn onto a cooling rack and leave to cool completely.

STEP 6: To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

STEP 7: Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

STEP 8: Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

.............................................. Keep Reading .............................................

[alexafaie-wtf-is-this]

Found this recipe on Sainsbury's website...

What?!

Why would I want to make a prawn and asparagus cake? Perhaps I'm missing something, but "sandwich cake" just means a cake which is cut into layers which are then sandwiched together using whatever buttercream or other filling you might want. So like a Victoria Sandwich Cake is a classic example using jam and buttercream.

But prawns and asparagus? Bleugh!

[florian-fericire]

Victoria Sponge Recipe

In celebration of reaching 100 followers I thought I'd share one of my favourite cake recipes (made by my mother)

I made this Victoria Sponge for my partners mother's birthday previously and it went down so I well I decided to make it again for my father and sisters birthday too. Hope you enjoy xx

Ingredients

150g Caster Sugar

150g Unsalted Butter

150g Self Raising Flour

3 Eggs

1 1/2 tsp Milk (optional)

1/2 tsp Baking Powder

Method

Preheat oven to gas mark 5/190⁰c/375⁰f & grease two 6 inch tins

Mix together butter & sugar in large bowl with wooden spoon or mixer until light & fluffy

Break eggs into a separate bowl and whisk. Then add to eggs to the butter mix

Sift in flour and baking soda and fold into mixture (add milk if it’s too try)

Divide mixture into baking trays and flatten with a spoon

Place tins in oven for 20 minutes (check with wooden skewer, if it comes out clear it's done)

Once cakes have cooled, carefully cut the top off of one of the cakes to create a flat top (this will be the bottom sandwich of cake)

Filling

Ingredients

100g Icing Sugar

75g Unsalted Butter

1/2 tsp Vanilla Extract (just a drop if you prefer the fruity flavour of the jam)

Strawberry/Raspberry Jam (I used strawberry for a more traditional flavour)

Method

Add sugar and butter into a medium/small mixing bowl and mix until combined

Add vanilla extract and mix until creamy

Smear icing sugar onto your cake of choice (I would go the the bottom as its easier to place the jam one on to without cream spilling everywhere)

Scoop however much jam you want into a small mixing bowl and "beat the devil out of it" with a wooden spoon until it becomes smooth and easy to spread

Smear jam onto the other cake until you have your desired filling

With caution ⚠️, place the sandwich the cake pieces together

Lastly, I sifted some icing sugar onto the top of the cake to give it that classic Victoria Sponge look. Alternatively, you could glaze it with a sugar glaze or decorate it with some fresh berries.

See top image for the finished cake. I hope this is helpful. If you attempt my Victoria Sponge please don't hesitate to share it with me as I would LOVE to see your enterpritations of this classic cake

[socialmenet-com]

Parkin Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat! Ingredients 200g butter, plus extra for greasing 1 large egg 4 tbsp milk 200g golden syrup 85g treacle 85g light soft brown sugar 100g medium oatmeal 250g self-raising flour 1 tbsp ground ginger Method STEP 1 Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork. STEP 2 Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk. STEP 3 Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks. GOES WELL WITH - Classic Victoria sandwich recipe - Eccles cake #parkin #parkincake #ecclescake #recipe #kitchen #cake https://www.instagram.com/p/CUPpFCyqPth/?utm_medium=tumblr

[enchantedliving]

Victorian Sponge Cakes for Flora The Goddess of Flowers

BY GATHER VICTORIA

RECIPES AND PHOTOGRAPHY BY DANIELLE PROHOM OLSON (A.K.A. GATHER VICTORIA)

Infused with rose water, filled with primrose custard, topped with a dollop of rose cream, and adorned with candied daisies, pansies, and violas, these classic Victorian Sponge Cakes are my tribute to English artist Evelyn De Morgan’s celebrated portrait Flora (1894). Recently shown at the National Portrait Gallery in an exhibit titled The Pre-Raphaelite Sisters, De Morgan’s painting depicts the goddess of flowers in a shimmering gown embroidered with pansies. Roses of every color and description fill her arms and drip from her fingers, while more pansies—along with daisies, primroses, and violas—lie at her feet.

I think it no accident that De Morgan painted these particular flowers. Considering the significant role goddesses, mythic themes, female sexuality, and flowers play in the art of the Pre-Raphaelites, it’s likely that De Morgan was well aware that these blooms were sacred to Venus, the goddess of love and beauty. After all, her depiction of Flora evokes Botticelli’s iconic paintings Primavera and The Birth of Venus, both of which feature Venus attended by a figure believed to be Flora. Dressed and adorned with pansies, primroses, violets, and daisies, she too holds an armful of roses that fall from her fingers.

Flora was considered the personification of spring, but like Venus she was all about love, sex, and fertility—allegorical associations De Morgan seems to be drawing from in her use of these flowers. Given the popularity of floriography (the symbolic meaning of flowers) during the era, De Morgan was likely aware that sending these flowers expressed sentiments too improper to state aloud in tightly laced Victorian society. Pansies were delivered in secret courting rituals. Primrose meant “I can’t live without you.” Viola or violet meant the sender was occupied with “thoughts of love.” Pink rose buds were sent to represent new love, and the red rose meant passion.

I find it fascinating that not only were these flowers all famously used as aphrodisiacs and included in love and beauty potions through the ages, they played a starring culinary role in that grand Victorian passion—high tea! Invented by Lady Bedford, a lady-in-waiting to Queen Victoria, high society afternoon tea was a canopy of floral sandwiches and sweets. From violet ladyfinger and rosewater tea cakes to primrose creams and candied blossoms, all were served on trays decorated and adorned with even more flowers.

I doubt these floral confections were intended to cast spells of amour, since no references to such carnal purposes can be found. But who knows? The Victorians certainly wouldn’t have mentioned it! Nonetheless I’m enchanted by the idea of making and serving a spring cake imbued with the “secret language of flowers.”

I’ve decided to go with the somewhat prim sponge cake, not just because it was especially beloved by Queen Victoria (hence its appellation “Victorian Sponge”) and a renowned tea-time classic, but because its airiness and lightness make it the perfect complement for sensual mounds of cream, custard, and candied blossoms. While I created several versions, including a simple single cake and a towering sponge with six layers, I’ve shared the recipe for mini-sponge cakes as they were just the prettiest! So why not join me in celebrating the floral fertility of spring? I’m pretty sure De Morgan would agree that these floral confections speak a sweet language of love thousands of years old. May they cast a spell on you!

Get the recipe here!

[oberlincollegelibraries]

Self-Care Sunday: Cooking with OCL

There’s a reason so many of us are gaining weight while we’re stuck at home and that reason is, well, food is just so gosh darn delicious!  Now, we’re not promoting stress eating, because we do hope that you are all are able to find a healthy balance between comfort eating and exercise during the pandemic. We are, however, promoting stress cooking! Many people find the act of cooking and baking a great way to let go of all the worries and stress we hold onto throughout the day. And so, this Sunday we are highlighting not only fantastic library resources to help you prepare your next meal, but favorite recipe suggestions from OCL staff!

Since OCL is an academic library and you’re here for academics, we bet it’s never occurred to you that we would have things like cookbooks. Well, we’ve got a surprise for you. OCL is chock full of a resources to satisfy all your cravings. Electronic and Continuing Resources Assistant Ashley compiled the following list of databases, online magazines, and journals for your browsing pleasure. With so many recipes to choose from, we’re certain you’ll find your next go-to favorite. Remember to sign into the Proxy Server to access these materials off campus. 

Hobbies & Crafts Reference Center We highlighted this database a few weeks ago in our Craft Resources post, but we think it deserves a second shout out because of the great Cooking and Baking section they have. You’ll find it under Home and Garden.

Gastronomica: The Journal for Food Studies

New York Times Cooking  All Oberlin students, faculty, and staff are provided institutional access to the New York Times and, boy, do they have a great cooking section. If you have not already registered, you’ll need to do so at nytimes.com/grouppass. You’ll need to be on the VPN when you register, but be sure to hop off as soon as you’re done registering! You don’t need to be on the VPN once you’ve signed up.

 ProQuest Ebook Central. Go to ‘Browse Subjects’ and select ‘Home Economics.’

Ashley has a lot of other great suggestions for you and these are all free to the general public, not just Obies! Check out Taproot Magazine, Edible Communities, Budget Bytes, and What America Ate. And because you’re going to have so many new recipes to try, she suggests organizing everything with Copy Me That.

If you don’t feel like browsing and just want some good tried-and-true favorites, our staff has you covered! Head of DMS Tim recommends this classic Victoria sandwich cake from BBC Good Food. Assistant Director Tracy gives this ramen tutorial two thumbs up and Science Library Assistant Jennifer insists this is the very best honey wheat bread. If you’re missing the granola from the Oberlin Market, Associate Archivist Anne suggested you try making your own. And for all you gadget lovers, Music Cataloger Faith loves this Instant Pot potato soup and Cataloging and Metadata Assistant Sara uses her Air Fryer for these pork chops. 

Still hungry? Check out these gems from staff recipe boxes!

Facilities and Operations Assistant Bill’s Hardcore Breakfast Porridge:

1/2 c. whole dry old fashioned oats

2 tbsp. ground flaxseed

1/4 cup English walnut pieces

1/2 cup frozen wild blueberries

favorite vegan protein/superfood powder reconstituted with 10 oz. water.

Directions: Pour dissolved protein powder over other ingredients, mix well, let soak for a few minutes. Add Stevia if not sweet enough. It’s 30 grams of protein, 15 grams fiber, cruelty-free micro- and macro-nutrients, pre- and pro-biotics!

Special Collection Assistant Gena’s Depression Cake (As in the “Great Depression”. This cake won’t make you sad!)

Outreach and Programming Librarian Eboni’s Sweet and Spicy Bacon Chicken

Season chicken with salt, pepper, garlic powder and chili powder. Wrap in bacon and roll in brown sugar. Bake at 400 degrees Fahrenheit until crispy, approximated 30-40 minutes. It's soooooooooo good. Enjoy!

Art Librarian Barb’s Movie Theater Popcorn

Pop popcorn kernels in coconut oil. It tastes just like the movies. Simple, but delicious!

Discovery and Metadata Services Assistant Lindsey’s Cashew Queso

Happy cooking, everyone! We hope you discover your next favorite meal!

[pateltimil94]

What is the difference between a Victoria sandwich and sponge cake?

In the realm of baking, the terms "Victoria sandwich" and "sponge cake" are often used interchangeably, leading to confusion among aspiring bakers. However, despite their similar appearance and basic ingredients, these two desserts possess distinct characteristics that set them apart. In this informative guide, we delve into the nuances of each, exploring their differences and providing a classic Victoria sandwich recipe for those eager to embark on a culinary adventure.

Unveiling the Victoria Sandwich

The Victoria sandwich, also known as the Victoria sponge, is a beloved British classic that pays homage to Queen Victoria, who purportedly enjoyed a slice with her afternoon tea. This iconic cake consists of two layers of light and airy sponge cake sandwiched together with a layer of jam and a dusting of powdered sugar on top.

Key Characteristics

The defining feature of a Victoria sandwich is its simplicity. Traditionally, it is made with equal parts butter, sugar, flour, and eggs, resulting in a delicate crumb and subtle sweetness. The addition of jam adds a burst of flavor and moisture, making it a delightful treat for any occasion.

Classic Victoria Sandwich Recipe

To experience the quintessential taste of a Victoria sandwich, follow this timeless recipe that captures the essence of this beloved dessert.

Ingredients:

200g unsalted butter, softened

200g caster sugar

4 medium eggs

200g self-raising flour

1 tsp baking powder

Strawberry jam

Powdered sugar, for dusting

Instructions:

Preheat your oven to 180°C (350°F) and grease two 20cm round cake tins.

In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Sift the self-raising flour and baking powder into the bowl, then gently fold into the mixture until just combined.

Divide the batter evenly between the prepared cake tins and smooth the surface with a spatula.

Bake in the preheated oven for 20-25 minutes, or until golden brown and springy to the touch.

Remove the cakes from the oven and allow them to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, spread a generous layer of strawberry jam onto one cake layer.

Place the second cake layer on top of the jam and gently press down to secure.

Dust the top of the cake with powdered sugar for a finishing touch.

Slice and serve your Victoria sandwich with a pot of tea for a truly British indulgence!

Deciphering the Sponge Cake

While the Victoria sandwich is a type of sponge cake, not all sponge cakes are created equal. Sponge cake is a broad category of cakes characterized by their light and airy texture, achieved through the incorporation of whipped eggs or egg whites into the batter.

Variations and Adaptations

Unlike the traditional Victoria sandwich, sponge cakes can vary widely in flavor, texture, and presentation. From classic genoise sponge to chiffon cake and angel food cake, the world of sponge cakes is vast and diverse, offering endless possibilities for experimentation and creativity.

Basic Components

At its core, a sponge cake typically consists of eggs, sugar, flour, and sometimes a leavening agent such as baking powder or cream of tartar. The key to a successful sponge cake lies in properly whipping the eggs to incorporate air into the batter, resulting in a light and fluffy crumb.

FAQs

What sets a Victoria sandwich apart from a regular sponge cake? While both desserts are classified as sponge cakes, the Victoria sandwich is specifically defined by its sandwiched layers of sponge cake filled with jam. This distinguishes it from other variations of sponge cake, which may be served plain or with alternative fillings.

Can I use any type of jam for a Victoria sandwich? While strawberry jam is the traditional choice for a Victoria sandwich, you can experiment with different flavors such as raspberry, apricot, or lemon curd to customize the cake to your taste preferences.

Is it necessary to dust the Victoria sandwich with powdered sugar? While dusting the cake with powdered sugar adds a decorative touch, it is not essential to the taste or texture of the dessert. Feel free to omit this step if desired or substitute with a drizzle of icing for added sweetness.

Conclusion

In conclusion, while the terms "Victoria sandwich" and "sponge cake" are often used interchangeably, they each represent distinct variations within the world of baking. The Victoria sandwich, with its jam-filled layers and dusting of powdered sugar, epitomizes the simplicity and elegance of British baking, while sponge cake encompasses a broader category of light and airy desserts. By understanding the differences between these two delicacies and following a classic Victoria sandwich recipe, you can embark on a culinary journey that celebrates the rich tradition of homemade desserts.

[goonlalagoon]

The Great Haus Bake-Off || Check, Please!

I have no memory of what caused me to start writing this, but been re-reading some Check Please fic and finally got motivated to go back and finish it...

(also on Ao3 here)

No-one was quite certain, later, who started it.

 It had been a post-practice brunch, they all agreed, sometime in that period when everyone on the Internet - or at least, about thirty percent of the parts of the Internet that Bitty frequented and re-tweeted things from - was obsessed with Great British Bake Off, and someone had eventually said “It’s baking, it isn’t like it’s exciting”, and it seemed like almost everyone in the room made a sound of thoughtless agreement.

Then came the terrible ‘clang’ of an oven door being closed.

 Instantly, the room fell silent. The look Eric Bittle turned on them all would freeze enough water for an ice rink, and for a long moment everyone at the Haus kitchen table was both trying to remember whether they had said the terrible thing, and wondering with deep seated horror whether if no-one owned up Bitty would actually withhold all baked goods.

 Chowder actually gulped when he began to smirk.

 “Oh, really? Y’all better be ready to put your money where your mouths are.”

It’s really only supposed to be a small thing. Bitty plans to just get the boys to try and make something - maybe a pie, or maybe he’d give them something fancier, patisserie of some kind - which they would all inevitably fail at but would probably make fools of themselves in some deeply entertaining fashion while baking. But Lardo listens to him patter on about it for fifteen minutes, swallows her pie, and grins.

“Say, Bits? You reckon we could turn this into a Samwell Men’s Hockey publicity thing?”

 They even manage to get a sort-of sponsorship out of it by dint of Lardo sidling up to the manager of the cute little store Bitty goes to for baking apparatus - he’ll compromise on many things for the sake of budgeting, but when he needs another pie dish or his scales go on the blink, Eric Bittle is not afraid to invest - and cheerfully explaining the entire story. The manager is delighted and insists on being a judge in exchange for giving them a deal on some of the key equipment, because Bitty loves his teammates to pieces but wouldn’t dream of letting them near his mama’s set of cake tins for love nor money.

When the delivery arrives he discovers that the manger has even managed to get them cake stands patterned with skating boots and little snowflakes.

One of Lardo’s arty friends agrees to film it in exchange for permission to submit it as part of his film and media portfolio, and Bitty indulges himself in a full rerun of every episode of Bake Off aired so far to gather ideas.

Lardo joins him for most of it, already planning the spiel she’s going to stick up on the SMH website to cover the event and organising a few people for taste testing (with a guarantee of a Bittle produced rendition of the days challenge in case all other offerings are truly inedible as they both half suspect they will be)

 Meanwhile, the rest of the boys begin to panic. Baking is not a skill that was widely associated with the SMH Haus before the arrival of Bitty, and their main interaction with baked goods is still firmly on the consumer end of things.

Ransom is seen carrying a stack of cookbooks up to his chin across campus from the library, and spends his evenings memorising recipes with the fervour he usually saves for last minute test revision. No-one quite dares use the Haus kitchen to practice, because what if they damage Bitty’s baking stuff he will either cry or kill them or both, and take over miscellaneous dorm kitchens to try and memorise the basic sponge recipe. A bemused Farmer lets Chowder use her kitchen, and promptly tracks down Bitty to ask what on earth is going on, because “he accidentally used salt instead of sugar and I know for a fact he’s done that several times before, why is he trying to bake again now??”

(She joins in with the GBBO re-watch and makes some excellent suggestions for possible challenges.)

Shitty attempts to make macarons, because he suspects that Bitty is going to make them all suffer. He pokes his failed attempt and concludes that Bitty may be prepared to make them all suffer, but he also loves baking too much to inflict this level of horror on himself, surely?

He largely stops trying to prepare himself and instead starts waxing lyrical about baking in the context of gender roles, mostly the hypocrisy that being able to bake a cake is still considered an essential life skill for a girl, but no one has ever thought it unreasonable that he has never baked a cake before in his life, and winds up on Wikipedia at three fifteen A.M. having gone down a Google rabbit hole that has somehow led to him reading the page about the societal structure of meerkats.

 In the end, Bitty decides on three challenges, as a nod to the format and a fun way to get some variety; cookie decoration (he’ll provide the prepped dough, bake ‘em once everyone’s used whatever cookie cutters they want, and then they do the decoration), mini-cake construction (everyone gets a batch of miniature sponges, their choice of how to glue the two layers together and add finishing touches), and one actual baking round - the showstopper pie.

Lardo makes a schedule, because the Haus kitchen won’t take all seven of the team who got themselves into this mess trying to work in it all at once, so that they rotate between stages and go in batches to Murder Shop ��n Stop to buy their pie filling ingredients.

 It’s a disaster, and Bitty watches the chaos unfold with entirely unconcealed glee, keeping up a cheerful voice over - and if his chirps happen to distract the boys and lead to much panicked responses and second guessing, well, that’ s just the nature of baking in a high-pressure environment, isn’t it?

The first round of judging involves a lot of guesswork. Admittedly, Chowder’s blue and white creations are a lot easier to figure out if you’ve seen the inside of the boy’s room and could reliably guess what he was going to attempt, so there are a lot of puzzled looks exchanged amongst the judges until someone makes the link with the Sharks hoodie he’s wearing.

It turns out that Dex can do a pretty neat galaxy icing pattern if he puts his mind to it, even if he got the consistency wrong; Bitty may actually have to try it himself, sometime.

(”Jack, did you…did you actually do maple leaf cut outs with a maple glaze? That’s…”

“Gotta stay on brand, eh? And I was told I wasn’t allowed to do plain circles and decorate them as hockey pucks.”

Most of the minature sponge cakes are gradually sliding more and more lopsided as the various attempts at butter-cream or other fillings prove unable to hold. Holster has somehow managed to cut his at almost a perfect diagonal instead of in half; Nursey simply gave up and presents his as an ‘open sandwich’ rather than trying to glue the layers back together.

 (“Shits, what did you even put in the middle of - is this marmite? Did you - did you seriously - why?”

“Listen, love it or hate it, and I happen to love it. Sweet and savoury, a classic combination -”

“Marmite victoria sponge is not a classic combination, Shitty.”

“I was told to be creative, thank you very much, unlike those of us who went with jam and butter-cream.”

“I like jam and butter-cream. Anyway, I did use apple jam, that’s not typical. And I put maple syrup in the -”

“Bro, I am also from Canada, and even I will say that is incredibly Canadian of you.”)

Bitty almost weeps when he sees the final range of pies produced. He was braced for them to be terrible; he just wasn’t quite prepared enough. For a moment, he wonders if this whole stunt was really worth it.

 Fillings are burnt while pastry is undercooked to the point of being raw - or the filling is horribly flavoured and the pastry overcooked until it’s about the consistency of wood chips.

Ransom has managed a surprisingly pretty lattice over three-quarters of his pie, but ran out of pastry for the last section. Chowder forgot to leave air-holes in the lid of his (and put salt instead of sugar in the filling).

Nursey isn’t sure what ingredient he forgot, but it was clearly one of the essential ones.

But there is one pie that actually looks…if not something that Bitty would have baked himself, at least something he wouldn’t be instantly offended to be connected to. The lid is a near perfect golden brown, with precisely spaced snips to let the steam waft gently out. The pastry is precisely crimped around the edge of the pie dish, with the excess trimmed away to leave a clean margin. The filling is sweet but not sickly.

 The decorative pastry maple leaves add a certain artistry, the main judge declares with the pleased smile of someone who knows they were created with a cookie cutter bought from his own shop.

The video of Jack being presented with an ice-skate patterned cake tin and a matching apron as he’s declared the ‘Samwell Hockey Haus Bake-Off Champion gets re-tweeted by Bob Zimmerman within five minutes of being posted, to a flurry of Twitter activity.

Lardo and Bitty were definitely not expecting their slightly-spite-motivated publicity stunt to go quite this public.

 (It was a really good pie, though.)

[bitbybitwrites]

If I Can Make Your Heart My Home - Recipe and Song list - Chp 7, 8 and 9

Here is the music/recipe wrap-up for chapters 7, 8, and 9.

You can see the info under the cover art by @datshitrandom

Some spoilers are below, so if you'd like to read the fic first, click here

Click below for the recipe and song lists for:

Chapters 1, 2 and 3

Chapters 4, 5 and 6

To see the YouTube playlist for the fic, click here.

Chapter 7

Blaine's performance at the charity dinner

Victoria Sponge Cake ( Blaine's comfort food made by his Nana)

Chapter 8

The music Blaine plays at Bethesda Fountain

The mini Victoria Sponge cakes Kurt brings to Blaine as a present

The dog treats Kurt makes for Schubert

Chapter 9

Mood music for the chapter:

I'd like to think that if this fic was a movie or TV show and I was scoring it, the tea room would always be associated with classical music played on the piano.

1.) The first piece - Classical piano piece but a bit ominous, made me think of Sebastian's visit and how the staff was not looking forward to it

2.)The second piece - the frenetic pace made me think of Chandler's high-end energy confrontation with Kurt in the kitchen

3.)The third piece - Since Blaine is obviously associated with the cello in this fic, here we bring both of Kurt's two worlds together in a piano and cello selection. The piece is joyous and bouncy and made me think of how excited and happy Kurt is now that he and Blaine are going on their first date soon.

The creme patissiere that Sebastian ruins on purpose

The mini fruit tarts Kurt was in process of making

The black sesame Creme Brulee that Chandler recommends:

Thanks again to everyone who has been reading the story! 💖💖💖

Chapter 10 will be posted soon!

[bakealong]

I think butterfly cakes are so delicate... yet so delicious and gone maybe just a little bit TOO quickly... I recommend any type of jam for the middle but find that raspberry or strawberry work best!

The recipe is just a classic Vanilla Victoria Sandwich cake mix but put into little cupcake cases instead of a large tin! (of course with some buttercream to stick the wings on though!!!)

#cakes #cupcakes #baking #jam #buttercream #vanillacake #experiment_with_baking #stayathome #corona

[nicolaleecallahan]

Gotta figure out some way to combat the quarantine depression. This is a dairy and gluten free Victoria sandwich cake! Link to recipe is below: