VICTORIAN SPRING POSY CAKE FOR EASTER OR MOTHER'S DAY
One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Recipe #216296, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event.
Provided by French Tart
Categories Breads
Time 55m
Yield 1 Large Cake, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 150C or 300°F.
- Grease and line two 8" sandwich tins/sponge cake tins.
- Beat the sugar and butter together until light, fluffy, and almost white in colour; this can take up to 5 minutes, and is crucial for a light sponge cake.
- Gently add the grated zest of two oranges.
- Add the beaten eggs and then GENTLY fold the flour in with a metal spoon.
- Divide the mixture between the two cake tins and bake for 25 to 35 minutes, until light golden brown and risen. To check whether the cakes are cooked - insert a skewer in the middle of the cake, it should come away clean if it is cooked.
- Pour a little of orange juice over the cakes slowly, allowing them to absorb the juice. (Save the rest of the juice for other cooking or to add to drinks!) Allow to cool in the tins for 5 minutes before turning out onto a rack to cool; allow to cool completely before decorating and icing.
- Meanwhile, fold the lemon or orange curd into the mascarpone cream and mix well. (Add more to taste, I sometimes add at least half a big jar!).
- When the cakes are cool, spread some lemon or orange curd on to one side of both cakes, this stops the mascarpone cream from making the cakes too soggy. Place one cake on to a cake plate, curd side up and swirl some of the mascarpone cream over the cake, place the other cake, curd side down on top of the other cake, making a sandwich!
- Finish decorating the top of the cake with the remaining mascarpone cream, swirling it over the top of the cake. Just before serving, decorate with crystallised violets or other preserved/sugar flowers. Grate some orange curls, sprinkle them over the top, and serve.
- Keeps for up to one week in a tin, in a cool place.
- Sponges can be frozen for up to 2 months - allow to defrost for 4 to 6 hours on a cooling rack, before icing and decorating.
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Cesar Velasquez
[email protected]I'm glad I tried this recipe, but I won't be making it again.
alejandro rufino
[email protected]I wouldn't recommend this recipe to others.
Chanaka Viduranga
[email protected]I followed the recipe exactly, but my cake didn't turn out as pictured.
Wisdom Atorku
[email protected]This cake was a bit too challenging for me as a beginner baker.
Md Munsur
[email protected]Overall, I was disappointed with this recipe.
Bi amiin Abdi
[email protected]The cake was a bit dry.
Shak shade Al noor
[email protected]I had some trouble getting the frosting to the right consistency.
Jine simeon
[email protected]This cake was a bit too sweet for my taste.
Rana Allaha Rahka
[email protected]I'll definitely be making this again.
Azan Power
[email protected]Perfect for spring!
HAMZA Hamzaqadri
[email protected]Delicious!
Hira Butt
[email protected]This cake is stunning! I made it for a spring party and it was the star of the show. The cake was moist and flavorful, and the frosting was light and fluffy. I would definitely recommend this recipe.
Melissa Ferreira
[email protected]I'm not much of a baker, but this cake was surprisingly easy to make. It turned out beautifully, and it was a huge hit at my Easter party. The cake was moist and flavorful, and the frosting was the perfect complement.
l Mir
[email protected]This cake was delicious and beautiful! I made it for Mother's Day and my mom loved it. The cake was moist and flavorful, and the frosting was light and fluffy. I would definitely recommend this recipe.
Wendy Skhosana
[email protected]This cake was a hit at my Easter brunch! It was so pretty and festive, and everyone loved the taste. The cake was moist and flavorful, and the frosting was the perfect amount of sweetness. I'll definitely be making this cake again next year.
Cabdirizaq Yuusuf
[email protected]I've been looking for a good spring cake recipe, and this one is perfect! It was easy to make and turned out beautifully. The cake was moist and flavorful, and the frosting was light and fluffy. I'll definitely be making this cake again for Mother's
yt zitu
[email protected]This cake was an absolute delight! The flavors were perfectly balanced, and the texture was light and fluffy. I especially loved the addition of the lemon zest, which gave the cake a lovely citrusy flavor. I'll definitely be making this cake again fo