If we were to not consider the freak weather that is going on in Delhi, I'd say we are well into the summers here. Only these unexpected downpours don't let the sun to be dominant. But its the matter of few days and I am already dreading the summers.
We have already started making changes in our diet. Believe me, Delhi summers are not something you joke about. With the temperature soaring to 48 degrees Celsius, we are well part of a big bad oven.
Victorian sponge cake with fresh cream and strawberry was also done to keep things lighter at home after dinner. This turned out be a very nice and airy light sponge with wholesome of cold sweet whipped cream and fresh fresh strawberries.
It is also an adieu to fresh strawberries from the market. Even though there are lots of it still available in the market the sweet taste is lost somewhere.
These ones get bad even before ripening and have no sweetness to it. So for me its done for this season.But not before we had our fill with a cheesecake, strawberry cobbler and our favorite preserve.
Oh and a bag full in freezer to use later in summer :)
The recipe was adapted from: Jamie Oliver
For the sponge:
226 gms / 4 Large Egg
1 Tsp Pure Vanilla Extract
Additional:
1 Cup Amul Fresh Cream
3 Tbsp of condensed milk {or your desired sweetener}
Lots of Strawberries { 450 gms}, hulled and halved
Icing sugar for dusting
Strawberry jam (Optional)
Procedure:
Preheat oven to 350 Degree F (180 degree C). Grease and line two 8 - inch cake pans.
In a small bowl, sieve the flour.
In a large bowl beat butter and sugar on medium speed until soft and creamy.
Add eggs one by one. Scrape down the sides, add vanilla beating for few more minutes.
Putting speed on low put flour into the batter. Divide the batter evenly into prepared pan and bake for about 20 minutes or light golden brown or until toothpick comes out clean.
Let the cakes cool at the room temperature.
For the cream: Put your tetra, whisk blades and mixing bowl in freezer for about 10 minutes before start.
Beat cream and condensed milk on high speed until it reaches soft peak stage. It should take about 10 -15 minutes.
Hull and half strawberries keeping aside few to decorate.
For assembling: Place one cake layer on the serving plate and level the cake if required.
Spread whipped cream and place halved strawberries all around the cake in circular pattern.
*Note:At this point you can drizzle strawberry jam over the fruit to add more sweetness. (I'd left it out because no one likes sweet cakes at our home )
Put the remaining layer on top of it to make a sandwich.
Garnish with strawberries and sprinkle with icing sugar to decorate.
Cover and refrigerate the cake. Leave out in room temperature for a while before serving.
Victorian sponge cake with fresh cream and strawberry was also done to keep things lighter at home after dinner. This turned out be a very nice and airy light sponge with wholesome of cold sweet whipped cream and fresh fresh strawberries.
It is also an adieu to fresh strawberries from the market. Even though there are lots of it still available in the market the sweet taste is lost somewhere.
These ones get bad even before ripening and have no sweetness to it. So for me its done for this season.But not before we had our fill with a cheesecake, strawberry cobbler and our favorite preserve.
Oh and a bag full in freezer to use later in summer :)
Recipe follows:
For the sponge:
226 gms / 4 Large Egg
226 gms Self Rising Flour
226 gms Unsalted Butter1 Tsp Pure Vanilla Extract
Additional:
1 Cup Amul Fresh Cream
3 Tbsp of condensed milk {or your desired sweetener}
Lots of Strawberries { 450 gms}, hulled and halved
Icing sugar for dusting
Strawberry jam (Optional)
Procedure:
Preheat oven to 350 Degree F (180 degree C). Grease and line two 8 - inch cake pans.
In a small bowl, sieve the flour.
In a large bowl beat butter and sugar on medium speed until soft and creamy.
Add eggs one by one. Scrape down the sides, add vanilla beating for few more minutes.
Putting speed on low put flour into the batter. Divide the batter evenly into prepared pan and bake for about 20 minutes or light golden brown or until toothpick comes out clean.
Let the cakes cool at the room temperature.
For the cream: Put your tetra, whisk blades and mixing bowl in freezer for about 10 minutes before start.
Beat cream and condensed milk on high speed until it reaches soft peak stage. It should take about 10 -15 minutes.
Hull and half strawberries keeping aside few to decorate.
For assembling: Place one cake layer on the serving plate and level the cake if required.
Spread whipped cream and place halved strawberries all around the cake in circular pattern.
*Note:At this point you can drizzle strawberry jam over the fruit to add more sweetness. (I'd left it out because no one likes sweet cakes at our home )
Put the remaining layer on top of it to make a sandwich.
Garnish with strawberries and sprinkle with icing sugar to decorate.
Cover and refrigerate the cake. Leave out in room temperature for a while before serving.
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