This recipe is the birth of a relaxation day where I just wanted to get work out of my head. I was on my way to the chiropractor thinking about baking for the first time after probably for 5 or 6 years. I always loved baking; it is one of my favourites hobbies in the entire world! Although I might not be an expert, I am pretty decent at it because it comes from a place of love and inspired by European pastries. A little cliche maybe, but there is so much to it that keeps me captivated.
I made it to the chiropractor, they stretch me out and of course told me how awful I need it the visit, I am aware of how bad my spine is/was after moving, my clavicle surgery, and work overall. I never stop thinking about what I was about to bake on Monday. My visit was over so; I wrapped it up and started to navigate to a small store in the nearby area to get my dog a blanket for his new dome house -yes, a blanket because he always destroys his beds- to make it cosy for him. As I am navigating the store, I come across this Tasty Desserts books that it seemed like the answer to all of my morning questions.
I eyed the book’s recipes to make sure it was of my baking interests -jk, I was looking for European pastries- when I came across a recipe for a Victorian Sponge. As a consistent fan of Mary Berry and The Great British Bake Off Show, a Victorian Sponge is a must-try in my baking books! I decided to buy the book just because of it I could not deny the satisfaction of jumping back to baking with such recipe.
Excited and on my way to the market, I began to look at the ingredient list when I notice that this was a recipe twist! A Victorian Sponge with a Latin American Twist? My head was spinning in a sea of confusion and doubt, should I make this recipe or should I look for the classic version, what should I do? After sitting in the car -basically forever- I got to the conclusion of fuck it, let me do this damn recipe for the sake of my Hispanic heritage. As I was making the recipe, I lost my unbelief and told myself, when has any Hispanic dessert has defrauded you? Never! The execution and final result for this Victorian Sponge were so unbelievably delicious that it felt impossible not to share with you, and as the Tasty Dessert recipe book says “even Mary Berry would surely approve” of this twist!
The real star of this engaging story: Victorian Sponge Cake Ingredients & Procedure from the Tasty Desserts Recipe Book
- 3/4 cups (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing
- 1 1/2 cups cake flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1 (8 ounces) package cream cheese, at room temperature
- 1/2 cup confectioners sugar
- 1/2 teaspoon of vanilla extract
- 4 ounces of guava paste, coarsely chopped
- 1/4 guava jelly
- Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter lined the bottoms of each with a round parchment paper cut to fit, and grease the parchment. Dust the pans with flour to coat and tap out any excess.
- In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoons of the salt.
- Combine the butter and granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until pale and fluffy, about 5 minutes. Add the eggs one at a time, beating until incorporated after each addition. Add the flour mixture and beat on low speed until the batter -just- comes together.
- Divide the batter between the prepared pans and smooth the tops with a rubber spatula. Bake until a toothpick inserted into each comes out clean, 35 to 40 minutes. Transfer to a wire rack and let the cakes cool down in the pans for 20 minutes. Invert the cakes onto the rack, remove the pans and paper, then flip the cakes right-side-up and let cool completely about 1 hour.
- While the cakes cool down, combine the cream cheese, confectioners sugar, vanilla and remaining 1/4 teaspoon salt in a large bowl. Using a handheld mixer, beat on medium speed until smooth and fluffy, 3-4 minutes.
- In a large glass bowl, combine the guava paste and jelly and microwave on high for about 30 seconds, until warm through and soft. Using a fork, mash the past into the jelly until evenly combined.
- Trim the top of one cake so it is level and place it on a serving plate. Spoon the guava mixture onto the cake in an even layer, leaving 1/2 inch border. Flip the second cake over on the rack, rounded side down, and spread the cream cheese mixture over the bottom, leaving 1/2 inch border. Set the second cake over the first so the guava and the cream cheese layers are sandwiched. Press the cakes lightly so the fillings come just to the edge. Dust the top with confectioners sugar and cut into wedges to serve.
Now that I have given you everything you need to know and buy, make this recipe and give us a shout out on IG @awkwardlyvain !!