Victoria Sponge Cake
Cake Recipe: The KitchenGuardian
Swiss Meringue Buttercream Recipe: the batter baker
Strawberry Compote: mytinycorner1969
Cake
250g butter, leave soft
220g caster sugar5 large eggs @ 250g eggs
1 tsp vanilla extract
1 tbsp golden syrup
3 tbsp milk
280g self-raising flour
1 tsp vanilla extract
1 tbsp golden syrup
3 tbsp milk
280g self-raising flour
1) Cream butter and sugar until pale and fluffy
2) Drizzle in vanilla and golden syrup, mix well
3) Add eggs that has been slightly beaten, in three (3) additions
4) Sift flour, and add in three (3) additions
5) Fold in milk, to reach the consistency where the dough drop easily from the spoon
6) Bake at 170 C for 30 minutes
*I used two (2) 7-inch pans, greased with cooking spray and bake at 35 minutes as my oven is cranky like that. The temperature can be fixed but the timing of baking should be adjusted according to your oven's temperamental
Swiss Meringue Buttercream
/I featured one recipe of this SMBC here, but it is way too sweet and way too many for this cake, therefore I had stumbled upon this version, and voila!
2 egg whites
90g sugar2 tsp vanilla extract
150g butter, soft but still cold
1) Combine egg whites and sugar in a heatproof bowl, and place on top of a pot of simmering (NOT BOILING) water
2) Whisk continuously, we're not trying to air it, just gentle whisking, to dissolve the sugar
3) Test the mixture between your fingers, it supposed to be smooth, not grainy
4) When the sugar has dissolved completely, remove from the double boiler and start whisking at high speed until soft peak formed
5) Cut butter into small cubes, and drop in one by one, mixing well after each addition
6) When the mixture is smooth and shiny, thats when you can add flovouring
*Btw, for extra information, click here, complete with pictures and explanation and troubleshooting.
Strawberry Compote
8 fresh strawberries, diced
2 tbsp granulated sugar
1/2 tsp lemon juice
1) Place all the ingredients in small pot
2) Bring to boil, and ensure that all sugar has dissolved
3) If you want a thicker compote, boil it a bit longer. But if you like runny compote, just boil it until the sugar has dissolved
4) Remove from heat and let cool, store in fridge for longer shell life
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