Last week I celebrated my big 4-0 birthday! And in doing so, I also learned that I have somehow converted into a foodie (baker) snob to a great degree over the past year. When asked about my preferred birthday dessert I had to say nothing store bought. It must be homemade! Nothing else will suffice. No family member wanted to take on the baking challenge so I gladly stepped in.I wasn't in the mood for your typical birthday cake topped with buttercream and candles. Instead I was craving fluffy whipped cream and fresh fruit layered throughout a light, golden cake. The perfect answer: a Victoria Sponge filled with seedless jam, raspberries, sweetened whipped cream and topped with shaved dark chocolate.
I have a recipe already on Lemon Drop for Victoria Sponge though that one has a frosting in the center. I did stick to the sponge cake recipe in that post but , as you can see, dramatically changed the filling and finishing touches. It was the best birthday cake I have ever eaten!
LET'S GET STARTED
RECIPE:
WHAT YOU NEED
1 cup fine white sugar
1 cup unsalted butter at room temperature
4 large eggs, beaten lightly
1 cup self-raising flour
1 teaspoon baking powder
2 tablespoons of milk (2% works fine)
JAM, FRUIT and WHIPPED CREAM FILLING:
6-12 oz. good quality, seedless raspberry jam (I used half a 12 oz jar but feel free to slather the whole thing on there if you want !!)
1 pint of fresh raspberries
2 cups whipping cream
1 1/2 teaspoons pure vanilla extract
1 tablespoon fine granulated sugar
1/4 cup shaved dark chocolate
MAKE IT
PREHEAT oven to 350F.
BUTTER two 8-inch round cake pans
LINE both pans with parchment paper
MIX all cake ingredients in a large bowl until blended. Batter should be smooth.
DIVIDE batter between the two pans and smooth the surface with a spatula.
BAKE for 20 minutes; do the finger test - touch the center and if it springs back it is done. If not give it another minute or two and try again.
COOL cakes on baking racks.
REMOVE cakes from pans once cooled.
PLACE one of the cooled cakes on a cake platter
SPREAD with jam
LAYER 3/4 of the raspberries over the jam, reserving rest of raspberries for topping
MAKE THE WHIPPED CREAM
In large bowl, and with your electric mixer, whip together 2 cups of whipping cream (35% fat) with 1 1/2 teaspoons pure vanilla extract and 1 tablespoon of fine granulated sugar. If you want to keep the cake longer than 1 hr at room temperature then add one small packet of Whip It! stabilizer to the cream mix. Whip until soft peaks form.
DIVIDE the whipped cream topping in 1/2 and smooth one 1/2 over the first layer of cake
PLACE second layer of cake on top
SMOOTH remaining whipped cream topping over top of cake
DECORATE with remaining raspberries and shaved chocolate.
ENJOY !!!
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