FRENCH AND BRITISH LOVE CAKE

In honour of Valentine’s day, Charlotte and Burlington, our Charlotte sy Dimby ambassadors, are celebrating their love of France and Britain.

Helped by little Miss Cosette in her pretty smocked dress they have made a delicious Victoria sponge decorated with the colours of the French flag and tiny heart cakes inspired by Lara of London from Babyccino.

Recipe for the French and British love cake

INGREDIENTS

For the sponge
175 g/ 6 oz. self-raising flour
3 large eggs
175 g/ 6 oz. caster sugar
175 g / 6 oz. butter
or margarine (room temperature)
½ tsp vanilla extract

For the topping/buttercream icing
140 g / 5 oz. butter
or margarine (room temperature)
280 g / 10 oz. icing sugar
1-2 tbsp milk
¼ tsp vanilla extract 
raspberries and blueberries

METHOD

1. Preheat the oven to 170C or 160C fan/325F.

2. In a large mixing bowl firstly sift the flour and then add all the ingredients.  Whisk everything together until you have a smooth, well-combined mixture. Make sure you have a soft dropping consistency. If the mixture seems a little too stiff add a little water and mix again.

6. Once the cake is completely cold you can add the topping. Set the fruit aside and mix all the ingredients together to make the buttercream icing. Spread evenly on the top of the cake and then decorate with raspberries and blueberries to create the French flag but you could use strawberries or any other fruit you prefer.

 Finally enjoy with your loved ones! Bon appétit!

You can also download your recipe card here to print and save. 

Recipe for the sponge heart cupcakes inspired by Lara of London

INGREDIENTS

For the sponge
175 g/ 6 oz. self-raising flour
3 large eggs
175 g/ 6 oz. caster sugar
175 g / 6 oz. butter
or margarine (room temperature)
½ tsp vanilla extract

For the topping/buttercream icing
140 g / 5 oz. butter
or margarine (room temperature)
280 g / 10 oz. icing sugar
1-2 tbsp milk
¼ tsp vanilla extract
strawberry jam, fresh raspberries, strawberries and blueberries

METHOD

1. Preheat the oven to 170C or 160C fan/325F.

2. Line a bun tin with small paper cases.

3. In a large mixing bowl firstly sift the flour and then add all the ingredients.  Whisk everything together until you have a smooth, well-combined mixture. Make sure you have a soft dropping consistency. If the mixture seems a little too stiff add a little water and mix again.

4. Carefully add the mixture with a teaspoon to each paper case remembering not to over fill the paper cases. 

5. Place the bun tin on the centre shelf of the oven. The cakes will take roughly 25 minutes to cook.

6. To test whether the cakes are cooked or not, touch the centre of the cakes lightly, if it leaves no impression and the sponges spring back, they are ready.

7. Remove the cakes carefully from the oven and after five minutes or so turn them out onto a wire cooling rack.

8. Once the cakes are completely cold the fun can begin. Cut the cakes in half horizontally, spread strawberry jam on one side and a layer of buttercream icing on the other half (Please see recipe for buttercream icing above). 

9. Sandwich the two sides back together. Repeat this for all the cakes.

10. Cut strawberries into hearts using a small sharp knife but be very careful with your fingers.

10. Now add a dollop of buttercream to the top of the cake and pop a strawberry heart on top or why not add the flag of your choice on your cake using different fruits!  

You can also follow Lara of London’s recipe inspired by Felicity Cloake’s Victoria Sponge cake. Recipe here.

If you wish to make a traditional Victoria Sponge we highly recommend Delia Smith’s video.

A little cooking culture

The earliest recipe for sponge cake dates back to 1615 in an English book named “The Modern Housewife” by Gervase Markam.

It is said to be one of the first non-yeasted cakes. The rise is made possible by the well-beaten eggs.

It is named “sponge cake” because of its airy, light, sponge-like crumb. 

Apparently, the famous English author Jane Austen was fond of this recipe. So was Queen Victoria! Indeed the cake is also nicknamed “the Victoria Sponge cake”. She had a very sweet tooth and discovered the cake thanks to Anna Russell, Duchess of Bedford and Lady of the Bedchamber who is said to have launched the taking of afternoon tea.

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