VICTORIA SPONGE CAKE

 

 

 

 Victoria sponge cake derives its name from Queen Victoria. 

During her reign, the tradition of tea - time was adopted. It was invented by one of  her lady in waiting the Duchess of Bedford.

Soon, Queen Victoria adopted this craze. This sandwich cake was probably Victoria's favourite one  to accompany tea.

INGREDIENTS :

For the cake :

 

• 280 g self-raising flour
• 280 g unsalted butter at room temperature
• 265 g sugar
• 5 large eggs
• 1 ¼ tablespoon of vanilla extract
• 1 ¼ teaspoon baking powder
• 1 ¼ tablespoon milk

For the filling and the topping :

 

• 8 tablespoons strawberry or raspberry jam
• 15 g icing sugar for the clotted cream and more for the topping
• 25 cl cream
• Few drops of vanilla extract for the clotted cream

 

 

 

METHOD :

1. Preheat the oven to 180°C.

2. Grease 2 tins ( 23 cm )

3. In a large bowl, cream together the butter and sugar until light and fluffy. 

4. Add the eggs one at a time and mix well after each egg. Add the vanilla extract.

 

5. Add sift flour, baking powder, milk and mix.

6. Equally divide the mixture cake mix into 2 .

7. Bake for 30 minutes or until the cakes are risen and pale golden.

8. Turn the cakes onto a rack and let them cool.

9. For the clotted cream, whisk the cold cream, the vanilla extract and the icing sugar until thick.

10.Spread the jam over one cake then spread the clotted cream.

11.Sandwich the second cake on top and press a little.

12.Dust with a little icing sugar before serving.

ENJOY WITH A CUP OF TEA ;)

 

 

 

 

  BANANA AND STRAWBERRY MILKSHAKE

 

Makes 1 glass.


INGREDIENTS :

• 1/2 ripe banana

• 5 large strawberries

• 1 big scoop vanilla ice cream

• 1 to 1,5 tablespoon strawberry syrup (more or less according to your taste)

METHOD :

1  Pour the milk into the blender.

2  Add the peeled banana, broken in half.

3  Add chopped strawberries, ice cream, strawberry syrup.

4  Blend the ingredients until the milkshake is smooth.

5  Pour the mixture in a glass.

6  Garnish the mixture with a slice of banana and a slice of strawberry.

7  Enjoy immediately.

Enjoy with a nice cake from God save the cake ;)

  HOMEMADE LEMONADE RECIPE

 

 

 

There's nothing more refreshing than a glass of lemonade on a warm day.

INGREDIENTS : 

• 1 cup sugar
• 5 cups water, divided (1 cup for the syrup + 4 cups for the lemonade )
• 6 to 8 lemons (about 1 cup of lemon juice )
• Ice
• Slices of lemon

 

For limade, replace lemon juice with lime juice.




 
INSTRUCTIONS :
 


1  Make the syrup, combine the sugar and 1 cup of water in a small saucepan and bring to a gentle simmer over low heat.
Once the sugar is completely dissolved, removed from heat to cool. 

2  Squeeze the lemons.
If you prefer without lemon pulp, strain the lemon juice before mixing it with the simple syrup and water.
Try to save at least one half if you want to Garnish your glasses.

3  Add the cooled syrup to a pitcher, then the lemon juice and finally 4 cups of water or if you prefer sparkling water.

Taste and adjust : add a few tablespoons of sugar if it needs to be sweeter or the juice of 1/2 lemon if it needs more tartness.

4  Add ice

5  Garnih with slices of fruit, a sprig of mint or other herb, lavender...

The lemonade is now ready to drink.

Enjoy with a nice cake from God save the cake ;)

ECCLES CAKES RECIPE

 

 

 

 Eccles cakes are named after the English town of Eccles, near Manchester . It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes on a commercial basis. He sold them from his shop at the corner of Vicarage Road and St Mary's Road.

 

Makes about 10 cakes.

Ingredients :
  

• 2 packs of frozen puff pastry

• 50 g salt butter

• 50 g brown sugar

• 125 g dried currants

• 50 g candied peel

• 4 pinches mixed spice

• 4 pinches cinnamon

• 1 yoke and a table spoon of milk

• Brown sugar for topping

Preparation :
 
1   Preheat oven to 180 degrees.


2  In a medium saucepan, combine the sugar and butter and cook over at a medium heat until melted.

3  Off the heat , add currants, candied peel, cinnamon and mixed spice.

4  Cut the dough into  rounds of about 7 or 8 cm diameter.

5 Place a teaspoon of the filling in the middle of each round.

6  Dampen the edges of the pastry with a little cold water and draw the edges together over the fruit and pinch to seal.

7  Turn the patty over, then press gently with a rolling pin to flatten the cakes.

8  Gash each cake diagonally across 3 times, using sharp knife.

9  Place on a greased baking tray.

10  Brush with milk and yoke, sprinkle with brown sugar .

11  Bake for 12-15 minutes until lightly brow
ned round the edges.

12  Then transfer them to a wire rack to cool.

Enjoy with a cup of tea  ; )