Like a lot of people, Bear and I ditched cable a while back and, for the most part, have no complaints! Not having a huge bill is the greatest perk, of course, but so is discovering new shows. This can go either way and, if we’re being honest, at least 20% of what we queue up is for hate-watching; have you re-watched any early 90s cooking shows lately? Hilarious…and also a study in food trends. Ah, the days when the portobello mushroom was “exotic,” as I recently heard it referred to or how we watched an entire show dedicated to the “wonders” of basil. I die.
Recently, our hunt for new shows of the cooking variety brought us to The Great British Bake Off (GBBO) series, which airs on PBS. Oh my god, you guys, we have lost the last three weeks to watching every single episode in all five of its seasons! It is so, so good! GBBO is a baking competition that follows 12 amateur home bakers through 10 weeks of challenges. Sounds familiar enough to U.S. cooking competition shows, yes? Well, that’s about where it stops. GBBO is wonderfully antithetical to anything you’ve watched on the Food Network or Fox. It is believable, first and foremost, and the most impressive part about it is how genuinely invested the contests and judges are in the skills and in each other. There’s no “Welcome to the Thunderdome!” element to it, no sabotage, no surprise twist ingredient. It’s just an honest competition with lots of talent and two totally delightful co-hosts. I’m so sad we’ve watched, literally, all of it. Good thing Season 6 starts in just a few months! Eee!
After watching five seasons of GBBO though, you can imagine that there’s a strong impulse to bake alongside the contestants and try out the (new-to-this-American) confections. Season after season, it seemed as if each had a challenge where the bakers had to make classic Victoria sponge cakes (also called Victoria Sandwiches), a double-layer vanilla sponge cake filled with homemade strawberry jam and whipped cream, and named for Queen Victoria herself. While I was tempted by more complex undertakings, such as brandy snaps and mille feuille, it was the simple Victoria sponge cake I most wanted to try.
Traditionally, the batter for Victoria sponge cakes is evenly divided into two 8″ round cake pans, but with Valentine’s Day right around the corner, I couldn’t resist using my heart-shaped muffin tin. I think I chose right! In tins such as mine, one batch made 24 mini cakes, which is perfect if dividing into small gifts, favors, or serving them alongside afternoon tea, as intended. Of course, these will taste just as delicious as a large two-layer cake in proper English tradition.
At any rate, I hope you’ll try these. The cake itself is so buttery and airy – just strong enough to cradle layers of sweet preserves and a very lightly sweetened whipped cream between its halves. Everyone always says that simple is better and, in this case particularly, it is absolutely the truth. I would take a perfect, tender Victoria sponge cake over something complex covered in salted caramel and spun something-or-other any day – they are so sublime! Happy Valentine’s Day, lovies! xoxo
Classic Victoria Sponge Cakes
Yields one 8-inch double-layer cake or 24 mini layer cakes; recipe only slightly altered from here.
1 cup of superfine sugar, plus 3 tablespoons for whipped cream
1 cup of self-rising flour
1 cup of butter, softened, plus 2 tablespoons to butter tins
2 teaspoons of baking powder
1/2 teaspoon of vanilla extract
1/8 teaspoon of salt
1 cup of homemade strawberry or raspberry jam (or store-bought with visible pieces of fruit), approximately
1 cup of heavy cream
Powdered sugar for decorating
Preheat your oven to 355°F. Prepare your tins. If using two 8-inch round tins, cut a round of parchment for each. Butter the bottom of the tins lightly and then lay down the parchment rounds. use remaining butter to spread all over the top of parchment and all around the interior sides of the tin. You may wish to add a slight dusting of flour to these as well for easier removal. If using muffin tins, liberally butter each hole, as well as the area in between each section in case they bake up over their individual spot.
In a medium mixing bowl, combine the butter, 1 cup of sugar, flour, eggs, baking powder, vanilla extract and salt. Blend with a hand-mixer until just combined. Do not over-mix or your cakes may sink. Fill your tins evenly and gently smooth the tops with a butter knife or a cake spatula. If you are using muffin tins, each hole needs only to be filled about 1/3 of the way. Place cakes in the oven and gently shut the door. Two 8-inch rounds will take approximately 25 minutes, while those in muffin tins will take approximately 15-20 minutes. Cakes are done when they are lightly browned, pulling away from the sides of the tins, and spring back with a gentle touch.
Allow cakes to cool in their tins for 5 minutes once removed from the oven. Next, transfer to a baking rack and allow to sit until they are cold. When ready to prepare your cakes, pour 1 cup of heavy cream and three tablespoons of superfine sugar into a medium bowl and blend with a hand-blender or a whisk until whipped peaks hold their shape. Under-mixing will cause the whipped cream to ooze out of the cakes once sandwiched and over-mixing will turn the cream to butter.
If you are baking the traditional 8-inch, two-layered Victoria sponge cake, place one layer upside down on a cake plate and spread as much, or as little, jam as you’d like on the top. Repeat with a layer of whipped cream. Affix the top cake layer top-side up and dust generously with powdered sugar. If you are using a muffin tin, slice each cake in half horizontally and fill as described above. Dust with powdered sugar. Store cakes in the fridge for up to 5 days.