A Vintage Summer Cake Fit for a Queen

Vintage Inns' chefs have created a very special cake to celebrate Her Majesty's diamond jubilee. So far, nothing special, there are a lot of brands jumping on the royal barge however this is slightly different.

In this post, Paul Hollywood celebrity master baker  tells Pebble Soup's readers all about the Vintage Inns' Diamond Jubilee Cake.

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The Victoria Sponge was created in honour of Queen Victoria’s reign, this royal treat is a triple-decker sponge cake with raspberries and blackcurrants, summer fruit syrup, cream and blueberry fruit.

For every slice bought, Vintage Inns will donate 15p to Marie Curie. To find a Vintage pub or restaurant near you click here.

This is an addition to the original post, due to popular demand here is the ingredients and methodology for this delicious cake

Summer Celebration Cake

Key Ingredients

Vintage Summer Cake

Cake batter:

360g unsalted butter (leave at room temperature to soften)

360g self raising flour

2 teaspoons of baking powder

6 medium sized eggs

360g caster sugar

2 teaspoons of vanilla extract

Fruit syrup:

400g frozen mixed berries

50g caster sugar

100g water

Cream filling:

150g whipping cream

15g icing sugar

Fruit – Fresh or frozen can be used:

80g raspberries

100g blackcurrants

150g blueberry jam

Icing sugar for dusting

Equipment required:

3 x Straight edge 8 inch cake tins – preferably not non-stick

Electric hand mixer

Large mixing bowl

Sieve

Pastry brush

Method:

1. Line the base of three straight edged 8inch tins with silicon coated grease proof paper. Do not line or grease the sides and where possible do not use non-stick tins. Preheat oven to 145c in a fan assisted oven or between gas mark 2 and 3(160c).
 
2. To make the cake batter, make sure the butter is soft to spread. Place all ingredients into a large bowl and using an electric whisk, mix long enough for the batter to become smooth. Divide the mix equally into the three tins. On two of the cakes only, sprinkle 40g of raspberries and 40g of blackcurrants on top of each cake. Place into the oven and cook for 50-60 minutes. Test the cake by inserting a knife into the cake, when removed the knife should come out clean. Carefully remove the two fruited cakes from their baking tins leaving the third plain cake in the tin for use later.
 
3. Whilst the cakes are baking place all the ingredients for the syrup into a pan, bring to the boil and simmer gently on a low heat until all the fruit is soft. Allow to cool slightly and then blend until smooth. Strain the syrup to remove any seeds and skin.
 
4.  Return to the one remaining cake still in its baking tin, this will be the middle section and needs to be soaked. To do this, pierce 15 holes randomly into the top of the cake using the flat side of a small knife. Place most of the syrup on top of the warm cake and leave to absorb, retain a small amount back for use a little later. After 2 minutes run a knife round the edge of the tin and allow the remaining to run of the top and down the side of the cake. Leave for 30 minutes to allow the syrup to absorb then place into the freezer to firm up. This will make handling of the soaked cake easier.
 
5. Whip the cream and icing sugar together until stiff peaks form.
 
6. Place 1 of the fruit topped sponges on to a cake board or flat surface, fruit side facing up. Spread the whipped cream on top. If you have a piping bag you may find it easier to pipe it from the middle in a spiral outwards as this will give a more even coverage. Sprinkle the remaining blackcurrants on top. Remove the soaked layer from its tin and place on top of the bottom sponge layer. If there are any patches where the syrup hasn’t coated the sides use a pastry brush and dab the remaining syrup to cover them up.
 
7. Place the jam into a bowl and using a spoon mix to loosen it up. Spread the jam on top of the soaked sponge. Place the final sponge layer on top, with the fruit facing upwards.

Chill for approximately 2 hours to allow the cake to firm up. Dust the top for decoration just before serving.