vanilla – Julie's Family Kitchen

The lovely folks at Baking Mad recently asked me to try out one of their gorgeous recipes, a Victoria Sponge Cake recipe. However this is no ordinary Victoria sponge with layers of white chocolate sponge, white chocolate and vanilla ganache plus raspberry jam it really is a showstopper cake. Ideally, I would have decorated my cake with raspberries too but having run out of them I thought strawberries would work equally well.

Of course, this is not an everyday cake but one I would make for a special occasion like a birthday as it tastes so rich and indulgent. My girls were completely wowed by the finished cake and somewhat chuffed that they were getting the chance to eat it. White chocolate, vanilla and raspberry are beautiful flavours that work well together making this Victoria sponge cake utterly delicious.

The recipe uses Nielsen Massey Vanilla Bean Paste, an ingredient that I’ve never used before as I’ve always stuck to using their pure vanilla extract. The vanilla bean paste actually contains the vanilla pods whereas the extract doesn’t. I really liked the Nielsen Massey vanilla bean paste (it smells incredible!), it’s most certainly an ingredient I’ll use much more in my baking.

So, if you fancy having a go at making this delectable cake you can find the recipe and lots more baking recipes and ideas for everyday and special holidays such as Easter and Christmas on the Baking Mad website.

Until next time, happy baking.

Julie
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Disclosure: I have not been paid or sponsored to write this blog post. Baking Mad sent me some ingredients to try out one of their recipes. All opinions are honest and my own.

Vanilla sponge cupcakes

I’ve always had difficulty finding cupcake recipes that produced the right amount of sponge in the cupcake cases, so I created my own. I hope you enjoy.

These are a generous size cupcake made in cupcake cases (the larger ones) in a 12 hole muffin tin. To ensure success allow all ingredients to reach room temperature before you begin.

Vanilla sponge (makes 12)

160g unsalted butter (softened)
160g caster sugar
3 medium eggs beaten
1 teaspoon vanilla extract
160g self raising flour (sifted)
2 tablespoons semi skimmed milk

1. Pre heat the oven to Fan 165c or a conventional oven about 180c. Line a 12 hole muffin tin with cupcake cases.

2. Cream the butter and sugar until light and fluffy.

3. Gradually add the beaten eggs a little at a time, mixing well after each addition. If you think the mixture looks curdled add some flour.

4. Beat in the vanilla extract.

5. Using a large metal spoon fold in the flour, I usually do this half at a time.

6. Gently stir through the milk to achieve a dropping consistency in your mixture.

7. Using two dessert spoons, spoon the mixture into the cases.

8. Place into the pre heated oven for about 20 minutes.

9. The cakes are ready when they are lightly golden and springy to touch. You can test by inserting a cocktail stick or a piece of dry spaghetti into the centre of a cake; if it comes out clean then they are done.

10. Allow the cakes to cool in the tin for about 10 minutes and then transfer to a wire rack to cool completely before icing.

Vanilla sponge cupcakes ready for icing

My cupcakes are decorated with a generous amount of vanilla buttercream piped in a swirl then adorned with hundreds and thousands.

Vanilla Buttercream

200g unsalted butter (softened)
400g icing sugar (sifted)
1 teaspoon of vanilla extract
1 to 2 tablespoons of milk
Hundreds and Thousands

1. Cream the butter with the icing sugar until the mixture is light and airy.

2. Beat in the vanilla extract and milk, the desired consistency is not too stiff but firm enough to hold its shape.

3. Using an icing bag and a large star shape stainless steel nozzle, pipe a swirl of buttercream onto each cupcake and immediately decorate with hundreds and thousands.