Best Victorian Spring Posy Cake For Easter Or Mothers Day Recipes
VICTORIAN CITRUS GLAZED POPPY SEED CAKE
Drizzled with a delicious brandied citrus glaze and served atop a fancy cut crystal pedestal cake stand that's strewn with rose petals and fresh lavender flowers, this solid, satisfying poppy seed cake makes a fitting tribute to a hearty traditional Victorian High Tea. Adapted from "Having Tea" by Tricia Foley.
Provided by BecR2400
Categories Dessert
Time 1h40m
Yield 1 bundt or 10-inch tube cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Soak the poppy seeds in the milk for 4 hours or more. Rinse the seeds under cold running water, and then drain well.
- Preheat the oven to 350 degrees F. Grease and flour a Bundt pan or a 10-inch tube pan.
- Cream the butter and gradually beat in 1 1/4 cups granulated sugar. Beat in the brandy, grated lime and orange rinds, lavender powder and poppy seeds. Add the egg yolks, one at a time, beating well after each addition.
- Continue beating for about 5 minutes, or until the mixture is very light and creamy.
- In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup granulated sugar and beat until the peaks are stiff but not dry.
- Sift the flour and salt over the egg yolk mixture a third at a time, folding in after each addition. Gently fold in a quarter of the egg whites; then fold in the rest.
- Pour the batter carefully into the prepared pan. Bake 1 hour, or until a toothpick comes out clean when tested in the center. If you like a tangy cake,make a syrup by combining the lime juice and orange juice (and brandy!) in a glass measuring cup; stir in the superfine sugar until it has completely dissolved.
- Immediately upon removing from the oven, prick the top of the cake with a long-tined fork or thin skewer and pour the citrus-brandy syrup all over the top to cover it completely. Allow syrup to soak in and let stand until cool, about 1 hour, before removing pan. Place cake on serving platter and garnish with sprigs of fresh edible flowers.
Nutrition Facts : Calories 608.5, Fat 35, SaturatedFat 19.4, Cholesterol 223.7, Sodium 127.7, Carbohydrate 62.2, Fiber 1.9, Sugar 37.7, Protein 9.3
TRADITIONAL VICTORIA SPONGE
This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.
Provided by TheBritishBaker
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
- Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
- Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
- Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.
Nutrition Facts : Calories 635.6 calories, Carbohydrate 80 g, Cholesterol 113.3 mg, Fat 32.9 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 9.6 g, Sodium 713.8 mg, Sugar 53.8 g
VICTORIA SANDWICH - CLASSIC ENGLISH SPONGE CAKE FOR TEA TIME
The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!)
Provided by French Tart
Categories Breads
Time 40m
Yield 1 Victoria Sandwich, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; Recipezaar will not allow me to post that as a measurement. Therefore, weigh the eggs first - if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces - easy!
- Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8" sandwich tins - cake tins.
- Cream margarine or butter together with the sugar, until light and fluffy.
- Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
- Sieve the flour and fold into the mixture with a metal spoon.
- Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
- Remove and allow to cool for 1-2 minutes.
- Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
- A light dusting of caster sugar or icing sugar on the top will finish it.
- Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
- Cook's Notes.
- If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
- If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
- A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7" sandwich tins and the cakes and the cakes will need less time in the oven - probably 20mins.
- Alternative measurements:.
- 3 eggs.
- 6 ounces soft margarine or butter.
- 6 ounces caster sugar.
- 6 ounces SR flour.
- Proceed as above for method.
Nutrition Facts : Calories 35.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 35.5, Carbohydrate 0.2, Sugar 0.1, Protein 3.1
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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