Desserts Only Fit For Royalty: Victoria Sponge Cake recipe

With the Queen’s Diamond Jubilee 2012 rapidly approaching, many of us are busy preparing for one of the biggest celebrations in history. If you haven’t signed up with your neighbourhood street party organisers, then what are you waiting for? It’s the perfect opportunity to share good food, sample next door’s cooking and swap stories with the neighbours. After all, these occasions don’t come around often; the last jubilee street party was in 1977!

Nielsen-Massey, premium extract producer, has devised two recipes that will surely impress your neighbours. The creamy, sweet, velvety flavour of Nielsen-Massey Vanilla Extract works perfectly with any dessert.

Nielsen-Massey’s first tasty treat perfectly reflects the royal occasion – it’s a traditional Victoria Sponge. The second, is something quintessentially British developed by Will Torrent, award winning celebrity pastry chef. This delicious Royal Jubilee Trifle is sure to excite everyone’s taste buds. Will includes a few shortcuts for the time conscious and enriches this classic dessert using quality ingredients for a truly luxurious taste including mouth-watering white chocolate, vanilla custard, fresh berries and glazed meringue. So what are you waiting for? Join in the fun and share this truly special moment!  

1. Traditional Victoria Sponge Cake

A traditional recipe that every royal street party must not do without!

You will need:

2 x 8” cake tins

Ingredients:

150g Billington’s golden caster sugar

150g Allinson Nature Friendly white self raising flour

150g Butter or soft margarine (room temperature)

3 Medium eggs

2 tsp Nielsen-Massey Vanilla Extract

2 tbsp Strawberry jam

Method

• Heat the oven to 180°C (350°F Gas 4)
• Grease the cake tins with some of the butter or margarine and lightly dust with flour, place a circle of greaseproof paper in the bottom of each
• Cream the butter and sugar together in a bowl until the mixture turns white and fluffy
• Slowly add the beaten eggs and vanilla extract while whisking continuously
• Sift the flour into the mix and then carefully fold in until it is all combined
• Spoon mixture into cake tins (half in each) and bake for 20-25 minutes until springy to the touch and golden brown
• Leave to cool.
• Once cool spread the strawberry jam on the top of one layer and place the other layer on top
• Dust the top with icing sugar