Victoria Sponge Cake

Meow first learned about the Victoria Sponge from, of all places, anime.  Particularly, while watching Black Butler.

Screenshot of the anime

It looked simple and elegant.  But Meow started wondering "what makes it 'Victoria'?" Was it the particular type of sponge cake used (or method employed to make), or the filling, or presentation, or time of day it was enjoyed...

After a bit of digging, Meow learned that 1) anime fans tried to recreate the tea time treat, 2) it is actually a real tea time treat, enjoyed by Queen Victoria of England, hence the name.

The point of this tea time snack was that it is simple.  Only consisted of a sponge cake with raspberry jam and cream sandwiched together, along with some fruits.

Okay, this looks nothing like the anime screenshot above
but I swear it's essentially the same cake...essentially...

Well, the opportunity to make one never presented itself until now.  I was asked about where to get a cake that is lactose-intolerant friendly.  HAH!  Most commercial cakes are slathered with whipped cream, or even worse, Cool Whip.  I did suggest the friend to pick up an Angle Food Cake or Devil's Food Cake, but that makes a very sad birthday cake.  So, I followed up my suggestion with me making the cake.  Later, Meow learned that the only requirement is just not to go crazy with the milk/cream.

Searching the internets for a recipe (I know I've sworn off using internet recipes), Meow favoured recipes that came from British sites or bakers, because after all, it is a British dish.  Then, I looked at the amount of ratings and reviews and chose my recipe there.  Of course, the method also has to make sense in terms of what is needed to be achieved there.  The recipe I found, the best part I like was that the flour, sugar, and butter is measured against the weight of eggs you have, instead of a set amount.  Which makes perfect sense because eggs come in all weights and sizes.  Three small eggs with 200 g of flour will not be the same as three large eggs with 200 g of flour.

Chocolate Eclairs

Just after Spring Break, Meow had to cover for a teacher for a few days.  There was this group of remedial high school science kids where they have a custom of making Fridays a movie day.  The TA (and sometimes the teacher) would bring in treats for the kids as well.  Meow asked what sort of things the kids like and the TA informed me that they like chocolate.  Perfect!  I was itching to try out something from my Laduree book, which at that time, I still haven't made anything out of it yet.

It may seem like a lot of work, but it really isn't any more work than other pastries.

Rose Jam Cake

Meow MIL gave me a jar of rose jam which is just heavenly and to-die-for.  So, for Meow Father's birthday, I decided to try it out in cake form.  Seeing as Pierre Hermes has a macaron called "Ispahan" - which is roses, lychees and raspberries I think, I thought it should go nicely with canned lychees (canned before it's not lychee season), I didn't use raspberries because I hate working with raspberries...the seeds!!

Well, the lychees were tricky because they were so full of liquids after I pureed it that I had to boil it down, and they were still slippery!  Couldn't figure out how to make it better so I just sucked it up.

Icing roses and leaves courtesy of J. Wilton.  

I didn't make them, I was lazy and unskilled.

For the cake base, use any fluffy white/yellow cake base you like.  I still have yet to find one I like.

The topping was white chocolate mousse, which I followed this recipe at No Special Effects.

It essentially requires you to make a Creme Anglais as a base and whipping cream as the counter part.  Gelatin is also added the the mousse (in the creme anglais) to prevent the mousse from "breathing" which causes water to pool and seep out of the mousse.

Maca-lol Supreme

Easter weekend, I had my first paying order for macarons.  I wasn't even offering to sell them...just yet.  But a friend asked and I shall provide.  I made some extra ones and this is what I did with the extras because I had a crazy idea to dip them in chocolate and then roll them in sprinkles.  My friend's kids benefited.

Eeeeeaaaatttt meeeeeeeeeeeee

Maca-lol Supreme

White couverture Callebaut chocolate
Generic rainbow sprinkles

1. Chop up the white chocolate, place in a bowl and gently melt over a pot of simmering water.
Couverture chocolates are already tempered, so there is no need to overly heat/melt the chocolate.  Otherwise, the chocolate will pass its stable point and you will need to temper it yourself by doing a heat/cool cycle.  Pain in the butt.

2. Dip/roll/swirl the macaron into the melted chocolate.
I find it much easier to dip when it's on a stick.  But using your hands is fine because you can hope that some chocolate can get on your fingers and you can lick it off later.

3. Pour sprinkles into a tiny prep bowl, before the chocolate on the macarons has solidified, roll your dipped macarons in the sprinkles. Apply a little pressure when rolling to make it stick.

4. To set, I made a stand and stabbed the macalols on it.  Or you can use a mini cupcake liner to help prop it up too if you're not doing macalols.  Then shove them into the fridge.

 

My interpretation of a Macarons Tree

 

My favourite ribbon: the Meow ribbon

Go figure...

 

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I was pleasantly surprised that these have an excellent crispy texture and are not too sweet, considering all the chocolate and candy involved.  I've always complained that Callebaut chocolate tastes sweet, as it was when used as a ganache filling, but they were fabulous for dipping.

Oh yeah, the friend didn't like my macarons, she *lurved* them.  :D