Look at this flower child I was raised by!
Happy Mother’s Day! I made a beautiful cake to celebrate all the loveliness that is Nancy. I saw a gorgeous picture of some cakes available to purchase at a local pop up bakery here in Seattle. I had never heard of the type of cake, so I looked further into it and it was a typical British tea cake, similar to our US version of a pound cake in that it uses equal weights of flour, eggs and sugar. ALSO, Queen Victoria was quite fond of this cake, hence the name. Coyle’s Bakeshop was preparing many of these cakes and advertising them on their Facebook page. Luckily for me, they also included a super easy recipe for Rhubarb Compote, which is part of the filling. Now, I just had to decide which sponge cake recipe to use and find a proper mascarpone cream filling.
For some reason, the baby is taking a 2 hour plus nap right now, so I am able to go on and on about cake. But, how good does this look?! It travels very well and assembles beautifully on site. I would recommend taking along a cake stand if you do travel, as placing this cake on a mere PLATE would be just, rude. Plus, it’s a British cake, so we want to treat it quite right, don’t we?
Here are the recipes;
Recipe: Baked Rhubarb Compote
- Baked Rhubarb Compote
- Makes about 1 1/2 cups
- 1 lb. rhubarb stalks, cut into 2″ x 1/2″ pieces
- 1/2 cup (100 grams) granulated sugar
- Zest of 1/2 an orange, cut into long strips with a vegetable peeler
- 1/2 cup freshly squeezed orange juice
- 1/2 vanilla bean, seeds scraped and pod included
- 2 pieces star anise
- pinch of ground cinnamon
- Preheat the oven to 350°F. In a small baking dish, combine all of the ingredients and mix gently to distribute the vanilla seeds. Cover with foil and bake for 30 minutes, or until rhubarb is cooked through and soft. Remove the foil and cook for an additional 15-20 minutes, or until the syrup is reduced.
recipe from Coyle’s Bakeshop
Recipe: Mascarpone Cream Filling
- 2 cups mascarpone cheese
- 2 tablespoons sugar
- 3/4 cup heavy cream
- Beat mascarpone and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add cream; beat until stiff.
recipe from http://www.marthastewartweddings.com/224244/mascarpone-cream-filling
Recipe: Sponge Cake
I made two of these cakes, so double the recipe if you would like, or you can slice the one cake in half horizontally. Recipe below is for one (1) sponge
- 175g unsalted butter, softened
- 175g sugar
- 3 free-range eggs
- 1 teaspoon vanilla essence
- 175g self-raising flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 2 tablespoons milk
- YOU WILL ALSO NEED:
- powdered sugar for dusting
- Pre-heat oven to 350˚F
- Sift flour, cornstarch and baking powder into a bowl and set aside.
- Grease and line 9inch spring-form round baking tin.
- Cream butter and sugar together until pale and a super creamy. Add the eggs, one at a time, mixing in-between each addition. If the mixture looks curdled, don’t worry, it will often look like this, it’s perfectly normal.
- Add the vanilla essence then the sifted dry ingredients in 2 or 3 additions and fold in gently to combine followed by the milk. When batter is thoroughly combined, pour into your pre-lined spring form pan, spreading out evenly with a small angled spatula, give the tin a light tap on a counter to remove any air bubbles. Bake in the oven for 20 – 25 minutes until the top is golden brown and a skewer comes out clean when inserted into the middle of the cake. Allow to cool in springform pan for 5 minutes before removing and transferring to wire racks to cool completely.
- To assemble cake, spread mascarpone cream over the top of the bottom cake and top with the fruit. Cover with the second sponge and liberally dust top with powdered sugar.
recipe adapted from http://www.whatkatieate.com/recipes/limoncello-and-balsamic-strawberry-victoria-sponge-teacake/