[Video] Victoria Sponge Hearts

I made this in a heart shape this time specially for Valentine's Day. Originally, it was just a butter cake but I prefer to make it as a light airy sponge cake because there is cream in this recipe.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 6 Prep: 30 min Cook: 40 min

Ingredients

Unsalted butter 30g
Golden marzipan 70g
Eggs 4
Caster sugar 70g
Sponge flour 120g
Raspberry jam (unseeded) 80g
Butter cream:
Unsalted butter 60g
Icing sugar 30g
Syrup:
Granulated or caster sugar 2 tbsp
Hot water 3 tbsp
Grand Marnier 1 tsp

Method

1
Melt the butter in a bain marie, using water about 50C hot.
2
Sift the flour into a bowl.
3
In another bowl, mix the eggs and marzipan and add the caster sugar. Cook the eggs slightly by placing the bowl over a bain marie of hot water about 60C.
4
Mix for 7-8 minutes with a hand blender or electric mixer. Start slowly then increase the speed.
5
At a slow speed for 2 minutes, blend to make a smooth mixture.
6
Add the sifted flour and fold gently with a spatula. Put a small amount of this airy mixture into the bowl with the melted butter and mix.
7
Now pour this back into the bowl and fold gently again with the spatula, taking care not to knock out the air.
8
Put a parchment sheet (or baking sheet) onto a shallow baking tin (20cm x 30cm). Pour the mix into the tin.
9
Flatten the level and put into a preheated oven 180C for 15 minutes.
10
When it is hand-hot, you can remove from the tin onto a rack. Remove the parchment sheet and cover with cling film to stop it going dry.
11
How to make buttercream: put the softened butter in a bowl and add the icing sugar. Whisk for 5 minutes until the butter becomes white.
12
How to make syrup: put caster sugar,hot water and Grand Marnier into a bowl and allow to dissolve.
13
Slice the sponge cake into pieces bigger than your hear-shaped cutter.
14
Gently remove from the cutter and slice in half horizontally.
15
Using a pastry brush, paint the two inner surfaces with the syrup. You'll need two piping bags, one for the butter cream and one for the jam. Alternately, pipe stripes of the cream and jam onto one surface.
16
Replace the top half and press gently. Finally, sprinkle with icing sugar and serve.

Tips & Note

Use unseeded jam otherwise the piping bag will get blocked. If you can't find 00 type flour, use sponge flour which also contains cornflour and baking powder, and makes a lighter airy sponge.

[Video] Victoria Sponge Hearts

I made this in a heart shape this time specially for Valentine's Day. Originally, it was just a butter cake but I prefer to make it as a light airy sponge cake because there is cream in this recipe.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 6

Prep: 30 min

Cook: 40 min

Ingredients

Unsalted butter 30g
Golden marzipan 70g
Eggs 4
Caster sugar 70g
Sponge flour 120g
Raspberry jam (unseeded) 80g
Butter cream:
Unsalted butter 60g
Icing sugar 30g
Syrup:
Granulated or caster sugar 2 tbsp
Hot water 3 tbsp
Grand Marnier 1 tsp

[Video] Victoria Sponge Hearts

Recipe ID :1672 Posted on 12 FEB 2016

Serves 6

Prep 30min
Cook 40min
views 911
printed 20

saved 0

I made this in a heart shape this time specially for Valentine's Day. Originally, it was just a butter cake but I prefer to make it as a light airy sponge cake because there is cream in this recipe.

Share

Ingredients

Print Ingredients Email Ingredients
30g
70g
4
70g
120g
80g
60g
30g
2 tbsp
3 tbsp
1 tsp

Method

Prep
30min
Cook
40min
1
Melt the butter in a bain marie, using water about 50C hot.
2
Sift the flour into a bowl.
3
In another bowl, mix the eggs and marzipan and add the caster sugar. Cook the eggs slightly by placing the bowl over a bain marie of hot water about 60C.
4
Mix for 7-8 minutes with a hand blender or electric mixer. Start slowly then increase the speed.
5
At a slow speed for 2 minutes, blend to make a smooth mixture.
6
Add the sifted flour and fold gently with a spatula. Put a small amount of this airy mixture into the bowl with the melted butter and mix.
7
Now pour this back into the bowl and fold gently again with the spatula, taking care not to knock out the air.
8
Put a parchment sheet (or baking sheet) onto a shallow baking tin (20cm x 30cm). Pour the mix into the tin.
9
Flatten the level and put into a preheated oven 180C for 15 minutes.
10
When it is hand-hot, you can remove from the tin onto a rack. Remove the parchment sheet and cover with cling film to stop it going dry.
11
How to make buttercream:put the softened butter in a bowl and add the icing sugar. Whisk for 5 minutes until the butter becomes white.
12
How to make syrup:put caster sugar,hot water and Grand Marnier into a bowl and allow to dissolve.
13
Slice the sponge cake into pieces bigger than your hear-shaped cutter.
14
Gently remove from the cutter and slice in half horizontally.
15
Using a pastry brush, paint the two inner surfaces with the syrup. You'll need two piping bags, one for the butter cream and one for the jam. Alternately, pipe stripes of the cream and jam onto one surface.
16
Replace the top half and press gently. Finally, sprinkle with icing sugar and serve.

Tips & Note

Use unseeded jam otherwise the piping bag will get blocked. If you can't find 00 type flour, use sponge flour which also contains cornflour and baking powder, and makes a lighter airy sponge.

PRO
Mizue
I’ve got 173 recipes!

MIZUE
Step into my kitchen!
Chinese leaves simmered with tomatoes, Israeli-Shakshouka style.
Chinese leaves, Chorizo, Tinned chopped tomatoes, Harissa paste, Chicken (or vegetable) stock cube, Olive oil, Salt & pepper, Eggs, Coriander
PRO
Super simple, it's apple crumble but with bananas!
Bananas, Cinnamon powder, 【Crumble】 , Flour, Light brown sugar, Unsalted butter, Ice cream (optional)
PRO
Marinate the chicken in harissa paste and scatter chopped preserved lemon when serving - rustic and delicious!
Chicken wings, Harissa paste, Olive oil, Salt, Salt & pepper, Preserved lemon, Coriander leaves
PRO
Goes beautifully with a glass of wine or a beer.
Avocado, Cured ham slices, Tempura flour, Water, Vegetable oil, Cress
PRO
Eton Mess is traditionally double cream and strawberries, but I made this in a chocolate version.
Chocolate (80% cocoa), Your favourite liqueur (Cointreau, creme de cassis, brandy), Hot water, Sugar (granulated or caster), Double cream, Meringues, Raspberries
PRO
《Video》This parsnip side dish goes well with cooked rice. You'll enjoy the natural sweet taste of the parsnip.
Parsnips, Green beans, Ginger, Spring onions, Vegetable oil for frying, Soy sauce, Mirin, Demerara sugar, Chinese chilli bean sauce, White wine vinegar
PRO

Similar Recipe

I used Doritos Chilli Heatwave, crushed and as breadcrumbs.
Chicken breast, Frozen squid, Salt & pepper, Doritos Chilli Heatwave, Plain flour, Egg, Cooking oil (spray)
Tobuchan
HOME
You can eat this as it is, or dip in toast soldiers, ideal for Sunday brunch.
Mushrooms (medium), Parsley, Butter, Salt & pepper, Lime or lemon, Single cream, Mature cheddar cheese, Egg yolks
Tobuchan
HOME
What a pleasing and comforting dish of the old days!
Your favourite sausages , Streaky bacon rashers, Batter:, Flour, Eggs, Milk, Gravy:, Onions, Red wine, Beef stock, Flour, butter, sugar, Worcester sauce, Salt & pepper
yhiranuma
PRO
Make a custard in the microwave to save time - vol au vents are usually for savoury fillings, but give this a try!
Custard filling:, A, Egg (medium), Cornstarch (sieved), Sugar, Milk (fat free), Vanilla bean paste or vanilla extract, B, Double cream, Pastry:, Puff pastry sheet, Beaten egg
Yukiko
PRO
Delicious cheesecake sandwiched between crumbly shortbread...mmmm!
【Orange shortbread】, Unsalted butter, Caster sugar, Orange zest, Salt, Flour, Rice flour, Caster sugar for sprinkling, 【Orange cheesecake cream】, Mascarpone cheese, Yogurt, Orange juice, Orange brandy or liqueur, Raspberries, mint leaves for garnish
yhiranuma
PRO
A homely and comforting British pudding, crisp and golden on top and soft and gooey inside.
Bread slices (white or brown) , Butter, Nutmeg, Cinnamon powder, Milk, Eggs, Sultanas or raisins, Double cream, Granulated sugar, Vanilla extract
Tobuchan
HOME

All New Recipes

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari