Tea: “It is home. It is like building a fire when lost in the woods – you put the kettle on, and there you are”
I freaked out when I made these sponge-cake babies! For a few reasons:
1st Reason: Because I split the batter between 2 pans that were way too big for the recipe and the cake came out too flat for my liking. LIKE OH MY GOD FREAKOUT BC MY CAKE AMBITIONS ARE RUINED AND LIKE OMG I’VE JUST WASTED SO. MUCH. FRICKING. BUTTER.
2nd Reason: BECAUSE THEN I PANIC-IMPROVISED THEN PRESSED THEM WITH COOKIE CUTTERS AND TA-DA OUT CAME THE MOST ADORABLE BABY CAKES TO EVER HAVE EXISTED EVER. Like ever.
3rd Reason: Because every time I whip up buttercream I realize how amazing it tastes by itself = freak out at self for compulsively eating a weeks worth of calories off a spoon before le baby cakes have even been constructed (Buttercream feels so much naughtier when you’ve made it yourself and seen how much butter/sugar actually goes in there *insert tears-pouring-out-of-eyes-emoji*.
4th Reason: Because then I got to enjoy them with ma bestie out in the garden on what turned out to be one of the last beautiful late summer afternoons of 2015. Obviously with bottomless tea, which tasted even better in huge pastel-coloured mugs. Freakout because: perfection. (The grass also really was that mystic shade of green – nice work, Dad!).
I used the BBC recipe for the cake. Which I’m now jumping up and down at in thanks, since it means I don’t have to write out the instructions myself (food blogger fail). But Victoria sponge recipes are all pretty similar, since the key is in the ratios and the ingredients themselves are generally super simple and unchanging, so I don’t think they’d vary much between sources anyway. And although I’m 95% all about using American measurements i.e. cups, which are great for lazy people like me who prefer the yolo approach to
estimating measuring things out – when it comes to real British recipes such as proper shortbread and cakes like these – the scales and grams are the only trustworthy ways forward IMO.
While my brother (who’s actually becoming an ACE baker and seriously needs his own blog!!) is a fan of using vanilla whipped cream for the filling – which is proper delicious, I can just never snub buttercream. So thumbs up to the BBC for favouring #teambuttercream here (Y) Although I disagree on their choice of strawbs jam; IT’S RASPBERRY CONSERVE OR GO HOME.
Afternoon tea, anyone? <3
PS here is the article I got the top quote from x