Victoria Sponge is a lovely, light cake. In this version, of individual cakes, I have added freeze-dried raspberry powder to the sponge mixture to give it a little raspberry flavour. Then a smear of raspberry jam on the bottom layer, covered with a nice chocolately buttercream before the top layer goes on. The whole thing is then covered in a rich chocolate ganache.
That makes for a lovely, rich cake, with the lightness of the sponge offsetting the lovely ganache.
Ingredients:
for the cakes:
- 175g/6oz unsalted butter, at room temperature, plus extra for greasing
- 175g/6oz caster sugar
- 3 large free-range eggs, beaten
- 1 tsp vanilla extract
- 175g/6oz self-raising flour
- 2 tbsp of raspberry powder
- 50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids)
- 100g/3½oz unsalted butter, softened
- 200g/7oz icing sugar
- 1 tsp vanilla extract
- milk, if necessary to loosen the mixture.
- 2 tbsp raspberry jam(jelly)
- 227 grams semisweet or bittersweet chocolate, cut into small pieces
- 180 m) double cream
- 28 grams unsalted butter
Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the mini cake tins with butter. (I used a square mini cake tin)
To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.
Sift the flour into the bowl and fold in until the mixture is glossy and smooth, and stir in the raspberry powder until combined.
Evenly divide the batter between the 12 holes and bake for 15 minutes, or until the tops are soft and springy to the touch.
Remove from the oven and place on a cooling rack to cool.
In a bain marie(double boiler) melt the 50 grams of chocolate
As it melts mix the softened 100 g of butter and icing sugar, and the vanilla extract.
Pour in the chocolate and mix together until it is all smooth. If the mixture seems a little too dry add a little milk to loosen it slightly.