EmbrACE Magazine

A Victoria sponge but different

16/11/2020

Meet the Author

Lara van der Maas is a first-year IBCoM student, who lives in Rotterdam, in the area Delfshaven. She joined Embrace to meet new people, and write about things she likes. Her main passions are fashion and everything cooking/ baking related, and she really enjoys a good book, going sailing, or doing other fun stuff with friends.

A Victoria sponge but different

One of my main passions is cooking and baking. I guess there are a lot of people who feel the same about this. With cooking, I really can clear my head, and most of the time I end up with something delicious. There goes so much detail into the process of making something tasty: cutting, frying, dressing, plating, tasting the food et cetera, and when you are done you can share the food you made with your friends and family. 

Baking is also one of my favorite occupations, you could say that I have two passions: baking and cooking. Baking requires being very concentrated and following the recipe correctly because otherwise, the chances are that you do not end up with what you had in mind. Baking is very scientific and that is also the fun in it. How all the ingredients react to each other and create that magnificent cake or something else delicious. Or if you do it wrong, you could end up with something horrible. Baking and cooking are related but only because they both take place in the kitchen. 

Since we are students and we do not have all the fancy ingredients needed for an over-the-top cake, I like to create easy but flavourful recipes inspired by one of my all-time favorite bakers Paul Hollywood. He makes this amazing Victoria sponge, a British classic that is great to accompany a nice cup of tea, but any kind of drink will do the job. It is a cake with delicious raspberry jam and an additional (with is not traditional) amount of whipped cream between the two layers of cake. It is easy, but everybody who will eat this cake will enjoy it. 

The ingredients:

  • 230 g softened butter
  • 230 g flour
  • 4 teaspoons of baking powder
  • 4 eggs
  • 230 g sugar
  • Vanilla extract
  • ± 150 g cream 
  • ± 100 g raspberry jam (I guess all types of jam will work in some way, but the combination of raspberry is more traditional and very delicious)
  • Icing sugar

Start with preheating your oven at 180 degrees Celsius (conventional oven). Grab a big bowl in which you put the flour, baking powder, salt, sugar, softened butter, and the egg altogether. Then get a hand mixer and mix the ingredients together on the lowest stand possible. If it just comes together, stop with mixing, because you do not want to overmix the batter, otherwise it will become a very dense cake.

Divide the mixture into two baking forms and bake it for 25 to 30 minutes until it is golden brown and if you put a skewer in it, it comes out dry. If you do not have two equal baking forms, then you could also put it into one big form, and after baking cut the cake in half. When using one big form, the baking time will approximately double in time so count on baking the cake for at least 30 to 45 minutes but keep an eye on it and do the skewer trick. After you have taken the cake(s) out of the oven, let them cool down a bit and take them carefully out of their forms and let them cool down completely. 

If you have two cakes, choose the nicest one for the top and place the other half on a nice plate. Apply a nice layer of raspberry jam (or some other jam of your choice) and whip the cream until it forms soft peaks. Spoon over a generous amount of cream and place the second layer on top. With one cake you cut it in half, put the jam and cream on the bottom half, and place the top half on top. Dust your creation with a bit of icing sugar and enjoy!