A few weeks ago I went to stay with my Granny Roses and Grandad Don back home in Winchester. I always love visiting home, seeing the green fields whizz by on the train journey and enjoying a break from the big city of London.
I love my grandparents, they are a huge inspiration and I always love spending time with them. My dad and my cousin Verity were coming over too for lunch and granny was in charge of pudding. She decided to make lime posset and it was delicious! Simple and quick to make, it was a light fresh dessert, and was the perfect end to a nice family lunch!
A friend from work is sadly leaving us on Monday so, as has become the norm, I am baking a cake for her. I had planned on trying a new recipe for white chocolate cake, but when I checked back for the ingredients I also read the reviews and they were pretty poor so I have reverted to an age-old classic – Victoria Sponge.
Named for Queen Victoria who enjoyed a slice of sponge cake with her afternoon tea, the Victoria Sponge is, according to the Women’s Institute, a two layer sponge cake sandwiched together with raspberry jam and dusted with caster sugar. My Victoria Sponge however is sandwiched together with strawberry or raspberry jam and whipped double cream. I then dust it with icing sugar as I find this stays on the cake better than caster sugar.
So, while I may never win the best Victoria Sponge award when the WI are judging, I think my way of doing it is more tasty!
I used my favourite victoria sponge recipe from, yep you guessed it, The Great British Bake Off cookbook and then simply whipped some double cream with a hand-held electric whisk and added some strawberry jam – delicious!