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Klasszikus brit piskóta: Victoria Sponge Cake

Lőrincz Rita — Sun, 18 May 2025 08:27:38 +0000

Próbáld ki te is ezt a hagyományos angol piskótát, a Victoria Sponge Cake-et, amely, ahogy a neve is mutatja, Viktória királynő kedvenc sütije volt!

The Victoria sponge cake is a classic British dessert, known for its simple yet delightful taste. It is named after Queen Victoria, who reigned from 1837 to 1901. During her time, the cake became quite popular as it was said to be one of her favourite treats. The cake consists of two light sponge cakes sandwiched together with a layer of jam and sometimes whipped cream. In the past, the sponge cake was made using eggs, sugar, flour, and butter, which were mixed and baked to perfection. Over the years, some bakers have added a dash of vanilla or a sprinkle of icing sugar on top for extra flavour and decoration. The history of the Victoria sponge reflects the traditions of British afternoon tea, where it was often enjoyed with a cup of tea. Today, it remains a classic choice for tea parties and celebratory occasions across the country, representing the sweet simplicity of British baking heritage.

Victoria sponge recipe

Serves: 6-8
Preparation time: 10 mins
Cooking time: 20 -25 mins
Calories per serving: 373
Fat per serving: 24g

Ingredients:
for the cake

125g self-raising flour
125g butter, softened
125g caster sugar
2 medium eggs
2tbsp milk

for the filling

4-6 tbsp raspberry jam
142ml carton double cream
Caster sugar, for dredging
2 x 18cm (7in) sandwich tins, buttered, base-lined and floured

1. Set the oven to moderate, 180°C.
2. To make the cake:Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
3. Bake the cakes in the centre of the oven for 20-25 minutes, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
4. Remove the cakes from the oven and leave them to cool in the tins for 5-10 minutes, then turn them out on to a wire rack and leave them to cool completely.
5. Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.

The unfilled cakes can be packed in freezer bags and freeze for up to 3 months. Allow the cakes to defrost before filling.

II. Erzsébet királynő ezt szerette a legjobban!

Szalai Nóri — Sat, 08 Mar 2025 09:34:06 +0000

Queen Elizabeth’s Favourite Cake: Chocolate Biscuit Cake

“This chocolate biscuit cake is Her Royal Majesty the Queen’s favourite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food. “This cake is probably the only one that is sent into the royal dining room again and again until it has all gone.”

“It is her favourite cake that she eats until it is all gone,” says McCrady. “If there is anything left when she has it at Buckingham Palace, it then goes to Windsor Castle, so she can finish it there. I used to travel on the train from London to Windsor Castle with the biscuit cake in a tin on my knee. It was half eaten.”

There’s another member of the royal family who is a fan of this cake too: “This chocolate biscuit cake was Prince William’s groom’s cake at his wedding. The reason he chose it is that he used to go to tea with the Queen and he got a taste for it. That is when he started liking it.”

The rich dark chocolate cake has a lovely crunchy texture thanks to the addition of classic English cookies called “Rich tea biscuits”. A layer of decadent chocolate frosting is the perfect finishing touch.

Ingredients:

CAKE

– ½ teaspoon butter, for greasing the pan

– 200gr Rich tea biscuits or sweet cookies

– 100gr unsalted butter, softened

– 100gr granulated sugar

– 100gr dark chocolate

– 1 egg

ICING

– 200gr dark chocolate, for coating

– 25gr chocolate, for decoration

Preparation:

1. Lightly grease a 15 cm x 6 cm cake ring with the butter and place on a tray on a sheet of parchment paper.

2. Break each of the biscuits into almond size pieces by hand and set aside.

3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.

4. Melt the 100 gr of the dark chocolate and add to the butter mixture, stirring constantly.

5. Add the egg and beat to combine.

6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-moulded.

8. Chill the cake in the refrigerator for at least 3 hours.

9. Remove the cake from the refrigerator and let it stand.

10. Meanwhile, melt the 200gr of dark chocolate in a saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.

11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

12. Allow the chocolate to set at room temperature.

13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.

14. Melt the remaining 25gr of chocolate and use to decorate the top of the cake.

Courtesy of Chef Darren McGrady, The Royal Chef.

source: theroyalchef.com

Répatorta – recept angolul

Gergő — Fri, 18 Mar 2016 20:46:01 +0000

Serves:6-8
Preparation time: 10 minutes
Cooking time:1 hour
Calories per serving:490
Fat per serving:28g
Ingredients:

for the carrot cake

– 175g wholemeal self-raising flour

– 1 level tsp baking powder

– 2 level tsp ground mixed spice

– pinch of salt

– 150ml sunflower oil

– 175g soft light brown sugar

– 3 medium eggs

– 100g raisins

– 250g carrots, peeled and grated

for the topping

– 200g cream cheese

– few drops vanilla extract

– 3-4 level tablespoon icing sugar

– orange and green food colouring

– 1kg loaf tin, buttered and lined with a strip of baking parchment

– 2 disposable piping bags

1. Set the oven to moderate, 180°C.

2. To make the carrot cake: Tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into the loaf tin.

3. Bake in centre of oven for about 1 hour, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.

4. Remove cake from the oven. Allow to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.

5. To make the topping: Beat together the cream cheese and vanilla extract. Add icing sugar to taste.

6. Colour a small amount of icing orange and a small amount green, and use to fill a piping bag each. Spread the remaining uncoloured icing over the top of the cake.

7. Cut the end off the bag with the orange icing to give a small hole, and pipe tapered zigzags, to resemble carrots. Cut the end off the green icing bag into a ‘V’ shape and pipe leaves.

Wrap undecorated cake in a freezer bag; freeze for up to 3 months. Defrost before icing.