Gareth Mullens makes us a Victoria sponge cake with Wexford strawberries
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The Pat Kenny Show. With Timber Living Log Cabins. Saturday and Sunday from 10am on Newstalk. Conversation that counts. Well, what a nice way to have a mid-morning break because I've just been handed a wonderful strawberry confection by Gareth Mullins, who's executive chef at Anantara, the marker in Dublin and at Forbes Street Restaurant within and co-host with Gary O'Hanlon of the podcast Dishing It Out. This is a Victoria sponge.
It is. And one of my fondest memories as a child is stopping off in the car with my parents and picking up the strawberries, the Wexford strawberries. They really are something that I think we should all be proud of and buying a lot of. And when I get them every year, there's one thing I'm always going to make and it's a Vicky sponge, a Victoria sponge with... Wexford strawberries and vanilla cream And it's an easy enough thing to make You're basically going to make a sponge You're going to whip some cream And then you're going to make a little bit of jam So what you're going to need is For the sponge you're going to need Four large eggs 200 grams of caster sugar 200 grams of softened butter So if you're making this cake tomorrow Take the butter out of the fridge now And leave it on the counter top
200 grams of self-raising flour and another teaspoon of baking powder.
What makes Wexford strawberries special for baking?
That's to just give it a little bit more of a lift. And then a couple of tablespoons of milk. For the filling, you'll need a vanilla cream. So it's 300 mils of heavy cream, a little bit of vanilla extract and a pinch of sugar. And then for the compote or the jam, 300 grams of strawberries, 2 tablespoons of maple syrup that you're going to boil it all together with and then a few more strawberries for the garnish right so how are you going to make it you need to preheat your oven to 180 degrees or 160 if you have a fan and you're going to grease two cake tins so the spring cake tins the one you make the cheesecakes in put a little bit of baking paper on the bottom This is because you're going to make two separate layers.
You're going to make two layers. So basically you're making a sandwich out of two sponges. And then in a large bowl you beat the caster sugar and the softened butter together until it's nice and smooth. If you don't have an electric mixer you just use a whisk. And you kind of need to beat it until you can't see the sugar anymore. It'll go a little bit pale in colour. At this stage then, you start adding the eggs in one at a time. It'll look like it's trying to split. Don't panic. Just keep whisking it. And then you're going to sift in the 200 grams of self-raising flour and the baking powder. Bring it all together till it forms a batter. And then you just put in a little bit of milk just to loosen it up a little bit.
What I like to do then is get my scales, press tar, so bring it back to zero. Sorry, put my tin on it, press tar, bring it back to zero. Put what I think I have to mix in. one tin swap it around so you just then you know you just get them even then you just pop it into the oven you're going to bake it in there for about 20 to 25 minutes it'll raise up slightly and it'll be kind of spongy to the touch but just grab a little a knife or a uh A skewer or something? A skewer, thank you, Pat. And you just stick it into the middle. It'll come out clean when it's cooked. Leave it on a wire rack for about 10 minutes. Then remove the cakes from the tins and leave it there until it's fully cooled. All you have to do then is just get a plate.
You put the one that you're not the happiest with on the bottom. That jam that I told you to make, which is just the strawberries and the maple syrup, that goes into the middle. All the cream around the outside.
What ingredients do you need for a Victoria sponge cake?
More fresh strawberries. And then the one on top. And then I like to just dust it with a lot of icing sugar on the top like I did there. It's a real treat, I think.
And I've just tasted it and it's absolutely lovely.
It's the taste of summer.
The taste of summer.
And for a bank holiday weekend, I mean, it's the perfect cake.
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