Howdy from Texas! Contrary to what you may be guessing, I have not moved to England. I am just really enjoying recipes originating from Britain. It’s really fun to try new things; this is how I get inspired for my recipe contests. By combining different techniques and flavor combinations, I can hopefully create a new and delicious dish.
Today, seemed like a great to work in the kitchen a bit. We went to church and then to the tennis courts for awhile. It began raining and we held out as long as possible before we headed home. Upon arrival, I changed clothes and went to work in the kitchen. It wasn’t long before my dog started barking. He has been barking a lot lately but I chalked it up to his young age. Every time I checked on him, he was facing my neighbor’s house. My other neighbor came over to see me and was quick to inform me that my dog was barking at a pig! I said,”what?” My next door neighbor has purchased a baby pig. Let me paint a picture for you. I live in the suburbs and not on a farm. My yard is fairly small and my yard shares a fence with three other neighbors. I don’t know how a pig fits in that scenario. I know they are super cute when they are little, but a 400 pound pig could knock down the fence without even blinking an eye. I’m going to keep my fingers crossed that it is a miniature pig and that they’ll keep a close eye on it. I’m going to hope for the best.❤️
In the meantime, I’m going to have to convince my pup not to bark at the little piggy. He prefers to play outside so he’s going to need a bunch of toys to distract him from our new barnyard neighbor.
I’m also going to keep exploring some British recipes because a) they are awesome and b) they distract me from the fact that I literally live next door to a pig now. Lol!
For this post, I wanted to share a Victoria Sponge Cake. It’s a vanilla cake with strawberry jam (or other flavor of your choosing) and whipped cream with a little sprinkling of powdered sugar.
Previously, I had seen this cake on the Great British Baking Show and it stuck with me. My husband always tells me, “Jennifer, you have to make that”. Well, I can check if that box now because I made it and was it yummy! We loved it!
Give it a try too. It’s tasty!
1 cup unsalted butter
1 cup granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
3 tablespoons hot water
1 to 1 1/2 cups strawberry jam
2 cups heavy whipping cream
1 tablespoon powdered sugar plus extra for dusting
1. Preheat oven to 325 degrees Fahrenheit.
2. Spray 2 9-inch cake pans with non-stick baking spray.
3. In the bowl of a mixer, cream together the butter and granulated sugar.
4. In a separate bowl, stir together flour, baking powder, and salt. Add mixture to mixer slowly while running machine on low speed.
5. Add eggs one at a time and mix.
6. Add hot water and mix on low until smooth.
7. Divide batter between cake pans and use a spatula to spread out.
8. Bake on the middle shelf of the oven for 25-30 minutes. Cool in pan for 10 minutes and then turn out on a cooling rack. Cool completely.
9. While cooling the cakes, place whipping cream and powdered sugar in a mixer and run on high speed until stiff peaks form. Refrigerate until ready to use.
10. Place a cake layer on a plate and spread jam on surface of cake.
11. Add a layer of whipped cream on top of jam. Top with remaining cake.
12. Optional: top with sifted powdered sugar. Serve and enjoy! Refrigerate leftovers.