Filling for victoria sponge...?!
Filling for victoria sponge...?
anyone got any good fillings to put into a victoria sponge using fresh strawberrys and butter cream or web sites that I can ideas from, thanks
Answers:
sounds like you know how to make butter cream so that's a good start, put 100 ml of water and 100 ml of caster sugar into a heavy based saucepan, add 8 good sized strawberries more wont hurt, mash them with a fork to break them up a bit. Slowly bring towards the boil as soon as the sugar is disolved turn down the heat as you dont want to make caramel. Let the heat break down the strawberries and flavour the syrup, as soo as it get to the thick "jammy" consistency that you want quickly pass it throught a seive to remove the seeds and let it cool a bit before spreading on your cake, yum yum! not really jam as it wont set its more of a cooked out coulis.
My favourite site is ukfood.tv - although I haven't checked it for making Puds
fresh cream and jam with fresh cream and strawberries on top
no web sites! but couldnt u use butter cream and blitz the strawberries and make like the jam! as makign straw berry jams takes too long but it shouod be ok! it sonly gonna get eaten ne way
Traditionally they were filled with minced Victorians, yes thats right! I know what you're thinking! (stop it!) its true! Oh hang on..not it isnt true.
Here are some ideas- i would use fresh cream instead of buttercream.
http://www.dianasdesserts.com/index.cfm/...
http://www.dianasdesserts.com/index.cfm/...
http://www.deliaonline.com/cookery-schoo...
http://www.deliaonline.com/recipes/a-cla...
- Vanilla buttercream is always good, but best with jam rather than fresh fruit. To make it, use 1 part butter / margarine to 2 parts icing sugar by weight eg 100g fat to 200g sugar and add vanilla extract to taste.
- For an interesting variation, mix equal amounts of cocoa powder and hot water before adding to the icing, or use melted dark chocolate. This is good with fresh strawberries or raspberries. NB you may need to add extra icing sugar to get the desired texture.
- If using chocolate sponge, try a black Forest effect with cream and cherry pie filling or fresh cherries soaked in kirsch
- Fresh whipped cream and strawberries or raspberries are a classic filling. Vary it by using thick double or clotted cream, for that afternoon tea feeling
- Add a summery island twist by using cream whipped with a little icing sugar and rum flavouring (or the real thing!), together with some fresh ripe mango or other tropical fruit. This is especially good when there's coconut mixed into the sponge.
- To ring the changes jam-wise, use blackcurrant, redcurrant or blueberry.
- With the above jams and vanilla buttercream, white chocolate topping and halved chocolate covered (dried) fruits eg from M&S are just a little bit different.
Whatever you do, remember that fresh fruit and fresh cream must be kept refrigerated and used very quickly. Jam and buttercream last longer, so are better if you're icing the cake eg for a birthday.
Best of luck!