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Lemon Cream and Raspberry Victoria Cakes
Victoria cake is a classic English dessert that sandwiches fruit preserves and whipped cream between two layers of airy sponge cake. It inspired these individually sized, poppy seed-flecked cakes that are baked in a muffin pan, then are split and filled after cooling. Bonne Maman Lemon Curd is swirled into the whipped cream, and Bonne Maman Raspberry Preserves are used straight up—a little of each go inside the cakes and are dolloped on top, too. If convenient, the baked and cooled cakes can be stored in an airtight container in the refrigerator for up to three days, but be sure to bring them to room temperature before splitting and filling them. They’re best served right away, or within an hour of assembly.
Produced by Milk Street for Bonne Maman.
Makes 8
individual cakes
Tip
Don’t use the four center cups of the the muffin pan. The eight outer cups get better air circulation around them for more even baking and better browning. Also, don’t overblend the wet ingredients or the cakes will bake up with bubbly surfaces. Blend only until the ingredients are well combined, about 15 seconds, and be sure to scrape the blender jar to ensure the sugar isn’t clumped on the side.
50 minutes
plus cooling
Ingredients
-
120
grams (1 cup) cake flour
-
1¼
teaspoons poppy seeds
Directions
-
01Heat the oven to 350°F with a rack in the middle position. Generously mist the outer 8 cups of a standard 12-cup muffin pan with cooking spray.
