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Cooking with Castroverde: Two-tier Victorian sponge cake

Alex Castroverde, junior, creates two-tier Victorian sponge.

Alex Castroverde, junior, creates two-tier Victorian sponge.

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Ingredients:

For the cake:

  • 4 eggs
  • 2 cups of sugar
  • 2 cups of flour
  • 2 tsp of baking soda
  • 8 oz of butter/ a stick of butter

For toppings:

Strawberry jam:

  • 1 bin of strawberries (Usually a pound)
  • 1 cup of sugar (you can add more if you want it sweeter)
  • 1 stick of butter
  • ¼ cup of water

Creme Fraiche:

  • 1 cup of heavy cream
  • 1 tsp of buttermilk

Materials:

  • An electric mixer or stand mixer
  • Two medium sized bowls
  • Two 9 inch pans or 1 silicone 12-cup muffin pan
  • Whisk
  • Wooden spoon
  • Mason jar
  • Pan  
  • Plastic bags (optional)
  • Piping tip (optional)

Steps:

I have chosen to make miniature cakes without the creme fraiche, but you can make a two tiered cake with/without the creme.

For the cake:

  1. Take the stick of butter and slice it into tbsp .Leave out the sliced butter out for 30 minutes. This helps the butter to become soften.
  2. Grease your pans with a nonstick spray and preheat the oven to 350 degrees Fahrenheit.
  3. Grab all your dry ingredients (flour, sugar, and baking soda) and put it into a medium sized bowl. Mix the dry ingredients very well.
  4. Add your sliced butter into the bowl of dry ingredients. Stir in the butter with a wooden spoon. This should make the mixture very crumbly.
  5. After that, add in the eggs and mix.
  6. Add the mixture to the pans. ONLY fill the pan half way up.
  7. Once done, put the pans in the oven for 20-25 minutes. To see if it is done, put a toothpick in the middle of the cake. If there is dough on the toothpick, keep them in two-three more minutes. You want to make sure the cake is golden brown.

Strawberry Filling:

  1. For the strawberry filling, rinse all the strawberries well. Cut off the leaves and cut the strawberries into fourths.
  2. Melt the butter fully in the pan on medium heat.
  3. Place the strawberries in a pan and add the water and sugar. Remember to taste the jam to see if you want to add more sugar.
  4. Lower the heat to a medium/low heat a crush the strawberries into smaller chunks. Stir every 5 minutes.
  5. To know when it is done, scrap your wooden spoon across the pan. If the jam is moving slowly towards the middle then your jam is done. If not keep it on the heat for 5 more minutes.

 

Creme Fraiche:

  1. Put the buttermilk and heavy cream in a mason jar and shake it.
  2. Leave the jar in a warm area like in an oven or by a sunny window for 8 – 24 hours.
  3. After the hours are up, put the creamy liquid into a bowl. Grab your electric mixer or your stand mixer and mix the creamy liquid on medium speed for 5 minutes. Add sugar. To know when done, the liquid has turned into a whipped cream. If you gone to far, you would have chunks in a white liquid (you have made sweet butter).

 

Building your cake:

For two tiered:

  1. Grab one layer of your cake and level it off. This means that your make the cake perfectly leveled. I highly recommend to use flavorless dental floss to level your cake. Do this for the other layer.
  2. Place one of the layers onto a plate and spread strawberry jam on top. After that, spread the creme on the other layer.
  3. Place the second layer on the layer on the plate. Make sure the cream will be placed on top of the jam.

 

For mini cakes:

  1. Grab your mini cake and a small spoon or a piping tip. Carve a small hole in the middle of the cake. Place jam in the hole. Cover up the hole with some
  2. If you want, add the creme fraiche on top of the cake with a spoon or a piping bag. I did not do this.
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Cooking with Castroverde: Two-tier Victorian sponge cake