Today, I made a Victorian sponge cake. This is a traditional British cake that is eaten by cutting a heavy cake in half and sandwiching it with strawberry jam and cream. It is also made by sanding cream onto a light cake like Genoise. I made it today by sanding buttercream on a slightly heavy butter cake. The refreshing raspberry jam is added to the cake that is prone to greasiness. Even those who don’t like heavy cakes will love it. The jam inside, whether you add strawberry jam, mixed strawberry jam or passion fruit jam, is very delicious. A slightly sour jam will go well with this cake.

♥ Ingredient

Raspberry jam

100 g frozen raspberries

35g sugar

20g starch syrup

4g fiber

22g beer sugar

6g lemon juice

♥ Recipe

1. Place frozen raspberries, sugar A and starch syrup in a saucepan and let stand for a while until completely dissolved. If you heat it in a frozen state, some parts will boil and some parts will melt less, which is not good. If sugar and raspberries are added together, it can make jam stable because the moisture of raspberries escapes better due to osmotic pressure during defrosting.

2. When completely defrosted, cook while stirring over high heat.

3. When the temperature of the ingredients in the pot is between 4 and 50 degrees, add the well-mixed pectin and B sugar and mix quickly with a whisk. Pectin is very easy to clump at low or high temperatures, so be sure to monitor the temperature and mix well as soon as you add it.

4. When the water starts to boil, boil for about 1 more minute until the water boils, then turn off the heat and let it cool. Pectin is a natural coagulant extracted from fruit and used to harden jams and jellies. If pectin is added when making jam, the jam hardens well without long heating, so the jam is brighter, clearer and has a better taste than jam made by simmering for a long time. . If you don’t have pectin, you can make raspberry jam in the usual way.

Patabambe Butter Cream

30 g yolk

50g sugar

17g water

100 g unsalted butter

Flour

100 g unsalted butter

100g powdered sugar

100g eggs

20g yolk

2g vanilla extract

90g soft flour

30g corn starch

3g baking powder

25g fresh cream

A little salt

1. Place softened room-temperature butter in a bowl and mix gently.

2. Add salt and powdered sugar and beat with a hand mixer until the butter is light in color and about 1.5 times larger in volume.

3. Add room temperature eggs including yolks and vanilla extract several times while whisking. Because the amount of eggs is more than the amount of butter, the dough is easy to separate on the way. About to separate, add cornstarch, mix quickly, starch absorbs water and becomes smooth like cream. Then you can proceed to the next step. Cornstarch does not contain gluten, so adding and mixing quickly will not affect the quality of the cake too much.

4. Sift the soft flour and baking powder into 3 and mix gently with a spatula.

5. Add fresh cream at room temperature and mix well with spatula.

6. Put in the mold and bake for 45 minutes at 160 degrees Celsius. Normal household ovens bake at about 10 degrees, it may take longer to cook, so remember to use a skewer. Need to preheat. For smaller ovens, use after sufficient preheating for 2 to 30 minutes or more.

7. Cool cake completely, cover tightly, leave for a day to ripen, cut in half horizontally.

8. Polish the cream and raspberry jam, garnish with powdered sugar on top. Storage: Although it is a butter cake, it should be kept in the refrigerator because the whipped cream contains yolk. Best eaten when refrigerated for about 2 days, remember to cover tightly because the cut will quickly lose water. Buttercream and cakes become softer and tastier if you leave them at room temperature for a while before serving and eat them after they cool.