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Triple-Tested Recipes (Part 4) - The Perfect Victoria Sponge, Individual queen of Trifles

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The puddings

A variety of pods will beautify the buffer table. Ideally, they should be able to stand at room temperature for some time without spoiling. Add Jubilee accents with flags, themed china and bunting.

The Perfect Victoria Sponge

Description: Description: A tasty end to a summer buffet

Fluffy, light and befitting a Royal buffet – the Victoria sponge is one of Britain’s best-loved cakes.

Hands-on time 30 min, plus cooling. Cooking time about 30 min. Cuts into 10 slices

·         225g (8oz) unsalted butter, softened, plus extra to grease

·         225g (8oz) self-raising flour, plus extra to dust

·         225g (8oz) caster sugar

·         4 medium eggs

·         1tbsp milk

·         6tbsp loose strawberry jam

·         250ml (8fl oz) double cream

·         Icing sugar, to dust

  1. Preheat the oven to 1800C (1600C fan) mark 4. Lightly grease two 20.5cm (8in) sandwich tins and line the bases with baking parchment. Dust the sides of each tin with flour (tap out excess).
  2. Put the butter and caster sugar into a large bowl and beat together using a handheld electric whisk until pale and fluffy, about 3 min. gradually add the eggs, beating well after each addition (if the mixture looks as if it might curdle, mix in a few tablespoons of the flour).
  3. Sift over the flour and fold together using a large metal spoon. Next fold in the milk.
  4. Divide the mixture equally between the sandwich tins and level the surface of each. Bake in the centre of the oven for 25-30 min or until the cakes are golden and spring back when lightly pressed. Leave cakes to cool in tins for 5 min before removing from tins and cooling completely on a wire rack.
  5. Spread the jam over the top of one of the sponge cakes, next, lightly whip the double cream in a medium bowl and dollop over the jam layer. Top with the remaining sponge cake and dust with icing sugar. Serve in slices.

Per slice 527cals, 35g fat (21g saturates), 52g carbs (35g total sugar)

Het ahead: Prepare to end of step 4 up to a day ahead. Wrap the cooled sponges in cling film and store at room temperature. Complete recipe up to 2hr ahead.

Individual queen of Trifles

Description: Description: Individual queen of Trifles

If you want to make these trifles child-friendly, then use orange juice to douse the Madeira sponge.

Hands-on time 30 min, plus cooling and chilling. Cooking time about 10 min. makes 10

·         300g (11oz) Madeira sponge cake

·         25-40ml (1 – 11/2fl oz) cream sherry, to taste

·         5tbsp raspberry jam

·         300g (11oz) raspberries

·         4tbsp Bird’s custard powder

·         4tbsp caster sugar

·         600ml (1pint) milk

·         2tsp vanilla extract

·         300ml (1/2 pint) double cream

·         2tbsp icing sugar, sifted

·         About 50g (2oz) meringue nests, crumbled

·         25g (1oz) shelled unsalted pistachios, chopped

  1. Slice the Madeira cake into 10 equal slices and roughly crumble each slice into the base of a tumbler or small wine glass. Press down lightly. Divide the sherry among the glasses, pouring it over the cake.
  2. Heat the jam gently in a medium pan until it loosens. Add the fresh raspberries and gently stir to coat the berries in the jam. Divide among glasses.
  3. Next make the custard. Put the custard powder and caster sugar into a pan and gradually whisk in the milk until smooth. Put the pan over medium hob heat and cook, stirring constantly to prevent lumps, until custard thickens (it will need to boil first). Take off heat and stir in vanilla. Set aside to cool for 15 min.
  4. Re-whisk the custard to break up and divide among the glasses. Chill until needed.
  5. To serve, lightly whip the cream and icing sugar until the cream just holds its shape. Divide among glasses, then scatter over meringues and pistachios. Serve.

Per serving 229 cals, 6g fat (3g saturates), 43g carbs (31f total sugars)

Get ahead: Prepare to end of step 4 up to a day ahead. Complete up to 1hr ahead.

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