Happy Sunday! Hope you’re having a great day! Happy Father’s Day to all the Dads, Grandpa’s and Dad figures with us and in Heaven! ♥️
I talked with my Dad for a couple hours this morning which is always great. We don’t talk often enough but when we do, it’s like we just talked yesterday. My Dad has always supported me through anything no matter what and I love him for that and many other things too! ♥️ He’s always been there for my brother and I as kids as well as adults. Also, we really have no photos together. I have some wedding photos but that’s kinda it except for when I was a little baby.
In honor of my Dad I am watching some of his favorite movies while I bake today. Blazing Saddles, Support Your Local Sheriff, and Stripes. All Classic Comedies, they don’t make movies like these anymore!
My Dad’s side of our family is English. I don’t know a lot about them, I definitely want to know more though. I decided to make a English dessert today, in honor of my English roots. I’m making a Victoria Sponge Cake. I found a traditional recipe which worked out great.
Sometimes I think I should have called myself the Forgetful Baker. ? Somehow, I missed the whole milk in the recipe that I needed but luckily I had some light whipping cream so I used that. I am going to list the recipe with the correct dairy product though. Also, feel free to use your own favorite Buttercream Frosting if you’d like. This delish dessert was pretty easy to make and turned out great! I do need to work on my presentation though. The jam got crazy and ran out all over. My overfilling problem strikes again! ??♀️
*Thank you to Alliemacb and Delishably.com for this recipe! ???
I hope you decide to give this a try. ?
Victoria Sponge Cake
Here’s what you’ll need…
For the Sponge Cake…
1 c (2 sticks) softened Butter
1 c superfine/caster Sugar
1 c self-rising Flour
1 tsp Baking Powder
1/4 c whole Milk
Raspberry Jam (enough to fill the cake)
Buttercream Frosting (enough to fill the cake) I made this after the cakes were in the oven.
For the Buttercream…
1/2 c ( 1 stick) softened Butter
1/2 c Crisco
1 1/2 tsp Vanilla
1 1/2 c Powdered Sugar
In your mixer, beat the butter and Crisco for several minutes.
Then, add the vanilla and sifted powdered sugar.
Beat for about 5 minutes until it is smooth.
For the cake, heat your oven to 375.
Butter and Flour 2 cake pans. The recipe called for 6″ pans but I couldn’t find them so I used 8″.
In your mixer, beat the butter and sugar for several minutes until light and fluffy.
Turn the mixer to low, add each egg one at a time, mix well between adding each egg.
Sift the flour and baking powder together, add to the mixer and mix just until blended.
Add the milk in and stir just until incorporated.
Divide the batter between your 2 pans and bake for 20 minutes. The cake should spring back when you test it. You can also check with a toothpick in the center.
Let cool for 5 minutes then turn out on onto parchment or a wire rack to cool completely.
Once cooled, spread the jam on one side. I put about a half a cup in a bowl and whisked it a little and put it on the cake.and buttercream on the other and sandwich them together.
Dust the top with Powdered Sugar. Enjoy!