We shouldn’t take food too seriously. Even if we love it and feel passionate about where it came from, how it was made and where the ingredients were sourced. We should still take time to enjoy it and have some fun. If you don’t believe me, take a look at the photograph above.
Having made a delicious, new cake, I could have finished it off with a light dusting of icing sugar and posted the photograph knowing that readers would be greeted by the sight of an elegant creation. It would be the kind of image gracing only the most refined food blogs. You know the type; minimalistic, tasteful and effortlessly sophisticated.
Instead, I went for squirty cream and sugar balls. It sounds like a comedy double act, but in fact, it was just what I needed to lighten up a very tasty combination of custard, cream and fruity jam between vanilla sponge.
Soon, British people all over the world will be celebrating the Queen’s Diamond Jubilee and this will cause an outbreak of Union Jacks, the like of which has not been seen since the end of the Second World War. For some, it may prove too much. For me, it’s an excuse for making cakes, as if I needed one.
I thought I’d post my offering for a jubilee celebration cake before the craziness began in earnest. It’s my very own recipe inspired by two British favourites: the Victoria sponge cake and custard cream biscuits. Both are close to the hearts of Brits and both are delicious. I made a vanilla sponge and cut circles to construct miniature adaptations of the classic Victoria sponge. I used Morrelo cherry jam and a custard cream made with not only custard, but custard cream biscuits too! The results were fun and I’m not ashamed to say that the cakes didn’t see the afternoon.
If you decide to forego the squirty cream and sugar balls, you’ll still have a delicious set of cakes that have all the best elements of a classic cake and the morish custard cream biscuits. Food should be fun. Seriously.
Jubilee custard cream cakes
(For the sponge)
125g self raising flour
125g softened butter
125g caster sugar
1 tspoon vanilla paste
(For the cream)
2 tbslpoons double cream
2 tblspoons custard
6 custard cream biscuits
1 tspoon vanilla paste
You will also need 3 tblspoons Morrelo cherry jam
Squirty cream and sugar balls (optional)
First, make the sponge. Cream the butter and sugar together with an electric whisk and then beat in the eggs. Stir in the vanilla paste and then fold in the flour to finish. The batter should be able to drop off a wooden spoon. Add some milk if you think it is too stiff.
Pour the batter into a baking tray (with high sides) lined with greaseproof paper and bake for about twenty-five minutes at 180C. Let the sponge cool on a wire rack before using a cookie cutter to cut six discs. These will form the top and bottom of three cakes.
Whisk the double cream until it begins to stiffen and then add the custard and the vanilla paste. Continue to whisk until the custard is combined and the consistency is thick. Stir in the custard cream biscuits.
Top one of the sponge discs with a spoonful of cherry jam and then carefully drop a spoonful of custard cream on top. Place a second sponge disc onto the cream and press down gently. At this point, you can choose to dust the cake with icing sugar for a classic finish, or get the squirty cream and have a giggle. Repeat with the other sponge discs and if you have any custard cream leftover, get a spoon and tuck in!