This is a rather simple cake, strawberry jam sandwiched between a basic sponge cake sliced into 2 and dusted with icing sugar (optional). However, I felt as it the sponge cake can be further improved. I am still looking for the perfect cotton-y soft sponge cake recipe.
On the other end of the scale is a cake known as Devil's Food Cake. I read somewhere that its namesake came about due to the dark colour of the cake. I sure hope so, duh...Here's my attempt at baking this cake.
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3 comments:
A perfect, cotton-wool like sponge cake uses cornflour and some custard powder - and no (yes, none!) wheat flour! You also cannot use a food processor, bc you want to make the mixture as airy as possible. These things make a tall, fluffy sponge cake, like the type you find baked by old ladies at country show days in rural Australia.
I'm confused by a Victoria sponge, which seems to have a much denser consistency than the sponge cakes I know.
This is a great article to refer to about them, with some excellent recipes! Good luck!
Thanks for the link! Really useful resources. So is your blog. ;-)
Thanks. :-) I was working at the archives of Melbourne university last year, and all the archivists decided they would have a sponge cake making compeition, bc that article had appeared in the Age. I'm proud to say that I won the competition, and it was the first sponge I'd ever made! Although, I had grown up with the quintessential Aussie sponge with passionfruit icing, made by my Aussie relatives. It's like biting into a cloud :-)
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