Victoria Sponge Cake
Recipe by: Bongani Matomela and Molly Read
Ingredients
1 cup + 1 tbsp butter
1 cup sugar
4 eggs
1 tsp vanilla essence
2 cups cake flour
4 tsp Royal Baking Powder
Method
1. Preheat oven at 180 degrees Celsius.
2. Beat eggs and sugar until light and fluffy, add vanilla.
3. Melt butter and slowly add in to egg mixture.
4. Sift flour and baking powder into mixture.
5. Pour batter into pan and bake for 15-20 minutes. Let it cool and leave in the pan.
Cheese Cake
Ingredients
200g white chocolate, roughly chopped
300g cream cheese, at room temperature
300ml double Parmalat cream
1 tsp lemon juice
1 tsp vanilla extract
5ml gelatine
Method
1. Melt white chocolate and mix in with the cream cheese.
2. Add gelatine to 60ml of cold water and leave to bloom.
3. Put 100ml of the cream in a saucepan and slowly heat, add gelatine and stir until dissolved.
4. Whip the remaining cream until soft peaks form.
5. Once cooled add the gelatine cream mixture to the cream cheese mixture.
6. Add the lemon juice and mix. Then, add the vanilla and mix.
7. Fold the whipped cream into the mixture. Pour the mixture onto the cooled cake.
And leave it to set!
Berry Sauce
Ingredients
10g raspberries
10g strawberries
10g blueberries
3 tbsp sugar
1 tbsp lemon juice
Method
1. Put berries in a sauce pan and heat. Add sugar and lemon juice and mix.
2. Slimmer until thick. Let cool, then pour on top of cake.
Cream topping
Ingredients
125ml Parmalat cream
5 tbsp icing sugar
Method
1. Whip cream and slowly add sugar. Whip until stiff peaks form. Add to the top of the cake.
Sugar work
Ingredients
125ml sugar
1 drop of food colouring
Method
1. Mix food colouring into sugar. Place sugar in a saucepan and turn on heat. Let the sugar dissolve without mixing or touching it.
2. Once dissolved, use a teaspoon to drizzle the mixture across a cooling rack. The mixture should harden and create lines of sugar work.
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