Feelin' fancy?
Victorian Sponge Cake is Fancy.
Victorian Sponge Cookies are fancy as duck.
Whip these babies out anywhere and you got yourself a high-tea the frigg'n Queen of England would be proud of.
(Do not put them in your pocket to transport. The berries stain.)
This is how you make them:
Cookies:
- 1 Cup Salted Butter (Because Salt is Not The Enemy)
- 1 Cup Castor Sugar
- 1 teaspoon Vanilla Extract
- 1 egg
- 1 teaspoons baking powder
- 3 cups Cake or all purpose flour
1 . Preheat your oven to 350 F or 180 C
2 . Cream butter, sugar and vanilla until pale and fluffy like Malfoy blowing butterflies.** __________________________
** Exhibit A: Pale and Fluffy. Your butter and sugar must look exactly like this. Whimsical AF.
3 . Add the egg and whip it real good.
4 . Sift in flour and baking powder and fold until you got yourself a dough.
5 . Turn out onto a floured surface and knead lightly until it all comes together in a delicious little ball.
6 . Flatten a little and wrap in clingfilm. Chill in fridge for about 10 minutes before rolling (You can leave it to chill longer, just don't forget your oven's on.I will not be held responsible if you burn your damn house down.)
7 . Roll out to about 1/4 inch /a little over 1/2 cm thickness and cut them into circles. You have no cookie cutter? Use a glass, dude. No excuses.
8 . Stick 'em in a GREASED baking tray and let 'em do their thing for 6 minutes- 8 at most.
9 . Remove from the oven and don' t touch them. They need to recover from the horror of the oven and will crisp up real nice if left in the baking tray.
This recovery period takes approximately 10 minutes, which is all the time you need to make jam and that Chantilly cream frosting. We're getting bougie real quick.
Berry Jam/Compote
- 300 grams (about 2 cups) Berries of Choice (I used blueberries, raspberries and a lone stray blackberry from my freezer)
- 125 grams (half a cup) of Sugar, I used natural brown sugar
- Half a Lemon
- Pinch of Salt
- 2 tbsp water
- Cook all above ingredients in a heavy-based saucepan over low heat for about 20 minutes until sticky and thickened.
- Crush berries if you want. I like them whole.
- Stick 'em in a clean jar once cooled.
Chantilly cream frosting:
- 150 ml Whipping Cream
- 1 1/2 Cups Confectioners/Icing Sugar
- 1 tsp Vanilla Extract
- Sift confectioners sugar into a large bowl and pour in cream and vanilla.
- Whisk until lumps disappear and stiff peaks form
- I added mine to a piping bag to make pretty swirls, but usually just spoon it on.
To Serve:
Sandwich a tablespoon of jam and a good swirl of cream between 2 cookies.
Serve with tea or a bourbon with a twist.
