Posts Tagged Jubilee
It’s the Jubilee weekend! I have had all year to plan what to make but in typical Jayne style I left it until the last-minute! The rest of my life is fairly organised, I’m a lover of lists but for some reason when it comes to cooking I’m more relaxed and often do things at the last-minute, quickly flicking through one of my cookery books minutes before going to the supermarket looking for something new to try. If you come to dinner at my house you will most likely be served a meal that I have never made before! For the Jubilee weekend I wanted to make a cake, something traditional, something with a royal tone. I decide to make a Victoria sponge, strangely a cake that I don’t make all that often, I do like it, it’s just often overlooked while I’m trying other recipes, so many cakes so little time! The Victoria sponge is indeed named after Queen Victoria and was apparently created by her lady in waiting, the Duchess of Bedford, who is also said to have started the English afternoon tea tradition. It seemed fitting then that I celebrated the Diamond Jubilee with a cake that was originally made for a Queen!
This recipe is the one used by my friend Pearl, she makes a wonderful Victoria sponge, her cake rises so well and is wonderfully light. Where Victoria sponge is concerned I think the recipe is pretty standard. Traditionally the filling was just jam but I wanted something a little more fancy so added cream, decadence seemed the order of the day!
- 200 grams Caster sugar
- 200 grams Unsalted butter, softened
- 4 Eggs at room temperature
- 1 tsp Vanilla essence
- 200 grams Self Raising flour
- 1.5 tsp Baking powder
- 2 tbsp Milk
For the filling
- 4 tbsp Jam, I used jumbleberry but any berry jam would be nice.
- 300 ml Double (heavy) Cream, whipped. Careful not to over whip as I did!
Preheat oven to 180 degrees C, 350 F, Gas mark 4. Grease and line 2 8 inch round baking tins.
- Cream together the sugar and butter until fluffy, I use a stand mixer but a wooden spoon and elbow grease works just fine!
- Add an egg, mix to incorporate, repeat with another egg mix and repeat until all the eggs are used.
- Stir the vanilla.
- Add half of the flour, mix in gently add the rest and mix in gently, do not over stir at this point.
- Gently stir in the milk.
- Divide the mixture between the prepared cake tins.
- Bake for 20-25 minutes.
- Allow cakes to cool in their tins then carefully remove. Remove baking paper.
- Spread the jam onto one sponge half, followed by the cream. Sandwich the cakes together a sprinkle with icing sugar.
It’s a long time since I entered the Forever Nigella challenge, cooking one of Nigella Lawson’s recipes following a theme each month. This month Forever Nigella is hosted by Nelly at Nelly’s Cupcakes, the theme this month is of course the Jubilee. It took me a while to think what to make within the jubilee theme, I eventually thought of trifle, that very British of desserts that I remember all the ladies in my family making. Trifle appeared at every Christmas or family get together. I do not have a trifle loving husband so haven’t made it for years and I used to have a trifle bowl but that is a distant memory. A friend lent me her traditional crystal trifle bowl which is perfect, just the kind of bowl trifles used to be served in. The trend nowadays, indeed even Nigella prefers, is for the bowl to be clear so that the layers show better. However where the jubilee is concerned, for me its all about tradition. I have been left a little disappointed by the arty twist on a lot of the jubilee souvenirs this year.
The recipe of Nigella’s that I used is the The Boozy British trifle from her Nigella Christmas book. I have made a few changes. The trifle bowl I’m using is not very big so I halved the recipe. Another incentive to halve the recipe was that I could not bring myself to use the 1.5 liters of double (heavy) cream in the original recipe! I used whipping cream for the topping, a little less fat and calories there! I know that trifle will never be a dieters friend but the amounts of cream in the recipe were shocking! The one thing I have never liked, I know a lot of people wont share my opinion, is alcohol in trifle! As a child sherry just ruined trifle for me! My husband is even less keen on alcohol in desserts than he is on trifle so this trifle is alcohol free, making it not at all boozy as the original recipe title says. I found the custard to taste quite eggy and not very sweet so I’ve added more sugar. I also changed the topping of the trifle to make it more fitting for a jubilee!
British Jubilee Trifle
The recipe for The Boozy British Trifle can be found on page 42-44 of Nigella Christmas
The changes I made to the recipe are as follows
- I halved the recipe.
- I used my homemade vanilla sugar in the custard and increased the amount to 100 grams.
- In place of the sherry I used 225 ml of orange juice and omitted the orange zest.
- I used whipping cream for the topping and whipped it fairly stiffly to be able to hold the fruit topping.
- I used strawberries and blueberries for the topping.