Victoria Sponge with Raspberries, Whipped Cream and a Kit Kat border


Birthday season is well and truly in full swing and I’ve been doing so much baking! I’ve always described myself as an Occasional Baker, and will probably always be more of a cook than a baker. What’s been really nice about inadvertently having been thrust into the role of baker though, is that it’s given me a chance to get a lot more confident with my baking and more creative as well. And to give you a little taste of things to come up on the blog in the next few weeks, it was my birthday on Tuesday and I was able to knock up some pretty delicious brownies which have had some pretty impressive reviews so far!

This time, my challenge was a joint birthday cake and I wanted to do something that would make both friends really happy. I did a bit of market research on the two friends in question and came out with two main themes: a traditional Victoria Sponge with fresh cream for one, and the love of Kit Kats for another. So how to bring these ideas together? I did consider another piñata but thought going for a 3 tier Victoria sponge with a Kit Kat border was the best way forward in the end.
Recipe-wise, I’ve again just adapted the Piñata Cake and The Jessica Cake, added a bit of fresh cream and got creative with it. For the icing sugar decoration, I used a technique I made up (but I’m sure has been used by many before me!). Essentially, I cut a circle the size of the cake tin in baking paper, folded it up and then cut shapes into it to make a snowflake like we used to when we were little! And then just sieved a bit of icing sugar over the top. Please hit me up in the comments if you want me to be a bit more specific on the guidance with this! I’m happy to make another template and upload some photos. Finally, if you’re using the Kit Kat border you’ll need a ribbon to tie it all together. This is easier than it looks!

Ingredients 

For the cake:

– 300g unsalted butter, at room temperature (plus a little extra for greasing your cake tins)

– 300g caster sugar

– 2 tsp vanilla extract

– 6 eggs

– 300g self-raising flour

For the filling:

– 4-6 tbsp raspberry jam

– 300ml whipping cream/ double cream

– 250g raspberries

–  2 tbsp icing sugar (optional, to decorate)

–  7x 4 packs of Kit Kats (26-28 Kit Kat pieces in total)

How to make it…

1. First, preheat the oven to 180C/Gas Mark 4/5. Then, cream the butter, sugar and vanilla extract together in a mix bowl. Then mix in one egg at a time, before folding in the flour.

2. Line the bottom of your 3 cake tins (I used 23cm sandwich tins) with baking paper and grease well with butter. Evenly divided the batter into each cake tin and bake for around 20 minutes. It should still have a bit of spring to it when you lightly push the top. When you take the cakes from the oven, leave them in their tins for a few minutes and then put them on a cooling rack. Leave for several hours or until they’re completely cool.

3. Next, take the whipping cream and whisk it (using an electric whisk if you have one to make your life easier) until it is thick enough that it keeps it shape. Level off the tops of any of your sponges with a sharp knife if required.

4. You’re now ready to construct the cake! Start by spreading half your jam on the top of your first sponge. Then using a piping bag, alternate between little rosettes of whipped cream and raspberries. If you don’t have a piping bag, just spread the whipped cream using a spoon or a plastic spatula and pop in the raspberries in the same kind of pattern! Add the sponge for your second tier and repeat. Finally, add the final sponge to create the top layer of your 3 tiers, saving a little whipped cream to perch the raspberries on for decoration.

5. To create the icing sugar pattern, cut a circle with the circumference of your baking tin in some baking parchment, then fold it and cut some patterns into it. Then lay it over the top of the cake and gently sieve the icing sugar over the top, and carefully remove from the cake.

6. Finally, take your Kit Kit (leave these stuck in their pairs if possible) and balance these around your cake, leaving little peeping gaps to show off the delicious interior of the cake. Then take a ribbon and pull it all together, tightening it and moving them around to ensure they’re evenly distributed. Then tie it into either a little knot (which you can hide under a Kit Kat piece) or a nice ribbon.

7. Enjoy!

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