Monday, July 4, 2016

A Hippy Sponge for Cream Tea!

We've spent time in England and one of our favorite things to do is have Cream Tea. That's Tea in the afternoon with a variety of baked goods or pastries.
Cream Tea or "Devonshire Tea comes from the County of Devon in England. The exact origin of
Cream Tea is disputed, although there is evidence to suggest that the tradition of eating "Bread with Cream and Jam" existed at Tavistock Abbey in Devon, in the 11th Century.
Traditionally it includes Warm Scones with Clotted Cream and Strawberry Jam. One of the other choices at most British Bakeries is the traditional Victoria Sponge. It's a very simple, double 8"  round Sponge Cake filled with Strawberry Jam and can include a Whipped Cream Filling.
My Hippy in the Kitchen version is the traditional cake with my favorite Pastry Cream Filling and Strawberry or Raspberry Jam. I prefer Raspberry!

Here's what you'll need:
Preheat the oven to 325 degrees.
2 - 8" round Cake Pans brushed well with Pan Release Mix. )Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a Jar. I always have it available for all of my baking needs. It's a Fool Proof method of releasing any Cakes. It works especially well in the most intricate designed Bundt Pans.

1 1/4 C of Sifted Self Rising Flour
12 TBS Butter, Room Temperature
1 C Granulated Sugar
3 Large Free Range, Organic Eggs
1 tsp Vanilla

1 - Recipe of my Pastry Cream
1 - Jar of Bonne Maman Strawberry or Raspberry Preserves.
Confectioner's Sugar for Dusting.

In a Stand Mixer with a Paddle attachment or in a Large Mixing Bowl with a Hand Mixer:

Beat for 3 - 5 minutes.

Flour, gradually, until well combined.
Beat well until the Batter is Fluffy, Pale and has the consistency of a Mousse.

Spoon the Batter evenly among the Cake Pans.
Bake for 20 minutes.
A toothpick in the center should come out clean.
The cake should Spring back when gently pressed on the top.

Remove Pans to racks to cool for 10 minutes.
Transfer the Cakes to the racks to cool completely. (Place a Tea Towels over the top of the Pans, release the Cakes onto the Towel and then place the Racks over the bottom of the Cakes to transfer them right side up onto the Racks) This method will keep the Cakes from splitting or cracking when moving them to the Racks.

When the Cakes are cooled completely place one of the Cakes, bottom side up, on a Serving Platter.
Spread a generous amount of Jam on the Cake.
Top the Jam with a generous amount of Pastry Cream
Top it with the second Cake, right side up.

Just prior to serving, Dust the top of the Cake with Confectioner's Sugar.
Slice to serve.

This is the best and easiest Pastry Cream I've ever made:

My Favorite Pastry Cream

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Pastry Cream Crepe Cake
Macaron Filling

This is definitely a Best of the Best recipe!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Peace in the Kitchen!

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