Elizabeth the Great Cake

Name: How to cook Elizabeth the Great Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Laura

Elizabeth the Great Cake

The way Queen Victoria enjoyed her cake was two sponges sandwiched together with fresh cream and jam. For me the Victoria Sponge Cake is quintessentially British and very befitting to make at the very sad loss of our beloved Elizabeth the Great.

Ingredient

Food ration :

8 servings

Cooking time :

1 hour

225 g (8 oz)

baking spread (Stork), plus a little extra to grease the tins

225 g (8 oz)

caster sugar

free-range medium eggs

225 g (8 oz)

self-raising flour

level tsp baking powder

150 g

gooseberry jam (see recipe below)

250 ml

double cream, whipped

100 g

kiwi berries, topped and tailed and cut in half

500 g

gooseberries, topped and tailed

1 tbsp

lemon juice

500 g

granulated sugar

2 tbsps

Dubonnet (optional)

1 tbsp

gin (optional)

Cooking instructions

* Step 1

Cake: preheat the oven to 160 degrees C fan. Lightly grease two 20cm (8”) deep tins and line the base with non-stick baking paper

* Step 2

In a mixer, whisk the baking spread and sugar until lighter in colour. Add the eggs, whisk again, then the self-raising flour and baking powder and whisk again until all the ingredients are well combined. Divide the mixture between the tins and place in the centre of the oven for 25 – 30 minutes until risen and lightly golden.

* Step 3

Jam: whilst the cake is cooking, put the gooseberries, lemon juice and 150ml of water in a large wide pan. Bring to the boil then simmer for 10 minutes until the fruit is very soft but not mushy. Add the sugar and stir over a gentle heat (not boil) for 10 minutes until the sugar is completely dissolved.

* Step 4

Once there are no longer any grains of sugar, bring to the boil and boil for 10 minutes, stirring and skimming the surface occasionally. The jam will start to turn red as it cooks. To test the set, place a small amount of jam on a fridge cold saucer and if a skim forms the jam is ready. If it doesn’t, cook for another 5 minutes and test again. Add the Dubbonet and gin then leave the jam to cool for at least 15 minutes before transferring to a sterilised jar.

* Step 5

Cake: once baked, leave the cakes to cool on a wire rack.

* Step 6

To assemble: spread one half of the cake with jam, top with the cream then the kiwiberries and place the top on. Dust with granulated sugar if desired.