CLASSIC VICTORIA SPONGE RECIPE | JAMIE OLIVER CAKE RECIPES
This classic afternoon tea Victoria sponge recipe is about precision sponge making, wonderful jam and gorgeous Jersey cream
Total Time 1 hours
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour.
- Beat the butter and sugar together until very light and fluffy.
- Add the eggs one by one, making sure you beat each one in well before you add the next, then finely grate the orange zest and fold with the flour.
- Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
- Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely.
- Mix a few drops of rosewater into the jam, but don’t go crazy with it – it’s very strong!
- For the crystallized petals, turn the oven right down to 110°C/225°F/gas 1. Whisk the egg white to stiff peaks. Use a pastry brush to coat the rose petals on both sides with a very thin layer of the egg white, then sprinkle over some caster sugar.
- Shake off the excess sugar and lay the petals on a baking tray lined with greaseproof paper. Bake for 3 to 4 minutes in the oven, or until the petals are firm to the touch.
- For the vanilla cream, split the vanilla pod lengthways and scrape out the seeds, then whip the cream with the vanilla seeds and sugar until you get soft peaks.
- Spread the jam and then the vanilla cream over one of the cakes and scatter the raspberries on top. Place the second cake on top.
- Dust with icing sugar and decorate with the crystallized rose petals. Serve on a beautiful cake stand to really show off your creation, and enjoy.
Nutrition Facts : Calories 510 calories, FatContent 28.1 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 6 g protein, CarbohydrateContent 57.4 g carbohydrate, SugarContent 40.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
BAKED CHEESECAKE RECIPE - BBC GOOD FOOD
This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.
Provided by Good Food team
Categories Dessert, Dinner
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 12
Number Of Ingredients 14
Steps:
- Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
- Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
- For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
- Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
- For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
- With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
- Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
- Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
- Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
- Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
- Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
Nutrition Facts : Calories 549 calories, FatContent 41 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 1 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.04 milligram of sodium
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Total Time 20 minutes
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Calories 94 calories per serving
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From cooking.nytimes.com
Reviews 4
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Calories 235 per serving
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LEMON DRIZZLE CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine british
Calories 235 per serving
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NEW YORK CHEESECAKE RECIPE - DELICIOUS. MAGAZINE
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Total Time 1 hours 20 minutes
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Calories 522kcals per serving
- To serve, spread the remaining soured cream over the cheesecake in a thin, even layer.
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From olivemagazine.com
Total Time 35 minutes
Category Family
Calories 0 calories per serving
- Spoon the mixture between the cupcake cases and top each one with some of the remaining chocolate chunks. Bake in the centre of the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack.
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Total Time 1 hours
Category Family
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Calories 684 calories per serving
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