I wanted to make a pink Victoria sponge for a series I’m planning for Valentine’s Day, hence the hearts confetti. I have beetroot powder and I thought the cake will turn out pink and beautiful. The beetroot powder is healthy so I really hoped it will be a great alternative to food colouring. The batter had a lovely colour, but after baking there wasn’t any trace of pink left. I should have used food colouring for baking, I know that now.
That being said, I still wanted to share the recipe because it’s different than the Classic Victoria sandwich I made last year. This time I’ve replaced a third of the white flour with wholemeal flour. I wasn’t sure if it will rise nicely, but it did. I’m always trying to make the dishes I cook healthier.
I am considering another twist to the recipe and if that one turns out just as good, I will share that too. It’s still cake, so it should be enjoyed in moderation, but if it tastes amazing and it has a little bit more fibers, why not making a mix of flour. For the cake I used shop-bought strawberry jam as I finished the one I made last year. I looked and got one that has the first ingredient strawberries and not sugar. It has a lovely texture, with bits, and the flavour is great. I baked the sponges in the new sandwich tins I received this Christmas.
Ingredients for a cake with 8 servings:
– 225g soften butter
– 150g white flour
– 75g wholemeal flour
– 225g sugar
– 4 medium eggs
– 2 tsp of baking powder
– 2 tsp of beetroot powder (optional)
– 150g strawberry jam
– 300ml whipping cream
– 20g icing sugar
– 1 tsp vanilla paste
– 1 spoon of icing sugar to decorate and redcurrants
Preheat the oven at 180C or 160C fan.
In a stand mixer tip the two flours and mix with a spoon. Tip the soften butter, the eggs, the baking powder and the beetroot powder and the 225g of sugar. Mix it for a couple of minutes at slow speed, then increase the speed and mix until all the ingredients are fully incorporated. Scoop the cake batter into the baking trays and bake until it springs back if touched. When the sponges are baked, take them out of the oven and leave them to cool for a couple of minutes in the trays. Take the sponges out of the trays and leave them to cool completely on a cooling rack.
While the sponges are cooling, make the filling. Put the strawberry jam in a bowl and mix it slightly with a spoon. It will be easier to spread over the sponge. In a stand mixer, but you can use a hand mixer too, tip the whipping cream, the vanilla paste and the icing sugar. Mix at slow speed for a few seconds, so the icing sugar will not puff up everywhere. Increase the speed and keep an eye on the cream, so it will not get overdone.
To assemble the cake, place the first sponge on the cake stand, spread the jam with a knife. Scoop the whipped cream on top and spread it evenly with a knife. Put the second layer and sprinkle icing sugar. I sprinkled icing sugar and after that I put the second layer. This way I don’t have to move the cake after it’s done.
Put the redcurrants on top and enjoy the cake.