I was asked recently by Forman and Field if I would like to take part in a Jubilee Bake Off. I said yes before really thinking it through and before I knew it a box of goodies had landed on my doorstep. To start with I was quite overwhelmed - what was I going to cook?! Whilst I am quite confident in the kitchen I'm not terribly inventive and so this worried me. However I came up with an idea, after brainstorming many others, and felt that a Victoria Sponge was the safest and best bet for me, especially as I have a tried and tested "never fails" recipe. The difference however with this sponge is that the sponge is flavoured with lemon and elderflower and the cake is sandwiched with handmade lemon curd and elderflower buttercream.
Forman and Field sent me a box which contained the following;
Dove's Farm Flour (a general purpose white flour milled from English wheat grown by organic farmers to Ethical Trade standards)
Longman's Unsalted Farm Butter (proper butter from a family run dairy farm in Somerset)
Forman & Field Lemon Curd (handmade lemon curd with a good hit of lemon zest)
Creme Anglaise (homemade, made daily to order with lots of fresh Bourbon vanilla)
Elderflower Liqueur (made in small batches with hand-picked elderflowers by Bramley and Gage in South Devon)
Original Beans CRU Virunga 70% Dark Chocolate (a new chocolate producer that is becoming the choice of tops chefs, chocolatiers and restaurants)
I realise in comparison to the other entries by Victoria Sponge is going to look a bit dull (especially due to my awful photography...) however I don't think you can resist a good piece of cake and a cup of tea and this would be perfect for a thoroughly British afternoon tea!
Elderflower & Lemon Victoria Sponge
For the cake;
200g caster sugar
200g unsalted butter, softened
200g self raising flour
1 tsp baking powder
zest of 1 lemon
2 tbsp elderflower liqueur (or cordial if you prefer)
For the filling;
100g butter, softened
140 icing sugar, sifted
1 tbsp elderflower liqueur (or to taste)
jar of lemon curd
icing sugar for sifting over the cake
Preheat the oven to 180c/gas mark 4. Butter two 20cm sandwich tins and line the bottom with non-stick baking parchment.
Put the softened butter and caster sugar in a bowl (or mixer) and beat together well. Add two of the eggs, the elderflower liqueur, lemon zest and half the flour. Beat well to combine. Add the last two eggs along with the rest of the flour, the baking powder and the milk. Beat again to combine the ingredients. If the mixture is a little stiff you make like to add a little lemon juice.
Divide the mixture between the two tins, leveling off with a spatula or spoon. Place the tins in the oven and bake for around 25 minutes until golden and the sides of the sponge have come away from the side of the tin slightly. The cake is ready when the sponge springs back with you press it lightly. Leave the cake to completely cool in the tins.
To make the filling; beat the butter until smooth and creamy, then gradually beat in the icing sugar and elderflower liqueur. Spread the butter cream over the top of one of the sponges and spread the lemon curd over the other sponge. Sandwich the two halves together and dust a little icing sugar over the top.
I served myself up some cake with a decent dollop of the creme anglaise. Mr M is not a fan of any kind of cream so he refrained. I thought about adding a bit of the elderflower liqueur to the creme anglaise but changed my mind in case it curdled. Wish I had have tried it now!
What do you think to my creation? What would you have done with your box of goodies?
If you want to see what the rest of the team have been up to follow the #formansjubileebakeoff hashtag on Twitter.