I made this cake for Easter Sunday but it would be perfect for any spring or summer occasion, especially if you’re eating outside. The cake itself is just a standard victoria sponge sandwiched with raspberry jam and whipped cream. I chose it because it’s really simple and light. There’s no rich frosting or layers of buttercream and the top is just dusted with icing sugar (powdered sugar). It seemed like the perfect base for some fresh spring flowers.
I didn’t bother to reinvent the wheel with the cake – this is a recipe which has been perfected over hundreds of years – but I do have a few tips to share to get the cake as light and fluffy as possible.
- Get the eggs to room temperature before you start and get the butter warm, to the point just before it melts.
- Preheat the oven and prepare your tin before you start so you can get the cake into the oven quickly once it’s mixed.
- Cream the butter with the sugar thoroughly and beat the eggs separately before adding them to the mix.
- Sift the flour and fold it in carefully so a minimum of air escapes. Don’t overmix, as soon as the flour is combined get the cake in the oven.
- Put the cake right in the middle of the oven to allow for most even cooking.
Don’t stress though, if you ignore all these tips you’ll still get a nice cake.
I mentioned in my last garden update that I’d been hoping to grow some violas to decorate the cake with. Unfortunately they didn’t grow in time but I found something better – lemon blossoms straight off my tree. Not just edible but with an actual lemon flavor to them and a subtle color scheme that worked perfectly. I soaked them in ice water for a few minutes to be sure I’d removed any insects and then allowed them to air dry because I didn’t want to squash them. Decorating the cake was just a matter of arranging them on top, I didn’t stick them down with anything.
When my violas do finally flower, I’ll just have to make another cake to decorate! I’m thinking the deep purple and yellow would work well with a chocolate variety 🙂