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Victoria sponge cake

The Victoria sponge was name after Queen Victoria, who enjoyed a slice of cake with her afternoon tea. It is still one of the most popular cakes in the UK. The traditional version consists of two sponges, layered with whipped cream and raspberry or strawberry preserve. If you top it up with some seasonal fruit and serve with a glass of champagne instead of a cup of tea, it truly becomes a royal dessert. You can increase the number of sponges (I made four) to make it even more queenly. Multi-storey Victoria sponge is a frequent guest at British weddings.

Recipe: Summer Victoria Sponge Cake

Ingredients
  • 400 g flour
  • 200 g sugar
  • 8 eggs
  • 400 g soft butter
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 4 tbsp milk
Method
  • You will need two baking tins: 20cm and 18cm.
  • Obviously, if you happen to have four tin, that's even better.
  • Preheat the oven to 190C.
  • Line both tins with parchment paper.
  • Mix half of the ingredients to makea soft, smooth batter.
  • Divide the mixture between the tins, smooth the surface with a spoon.
  • Bake for about 20 minutes
  • Remove from the oven and cool completely.
  • Having removed the sponges from the tins, repeat everything.
  • You should end up with two larger and two smaller sponges.
  • Arrange the sponges on top of each other, adding layers of whipped cream and strawberry preserve in-between.
  • Top with seasonal fruit.

Summer meringue with red fruit

Having been born in early January, I sincerely sympathise with anyone who celebrates a winter birthday. After the splurge of holiday season and the carouse of New Year's Eve people are left with neither the will to make whoopee, nor funds or ideas for great gifts. Let alone the fact that I will never have a meringue with seasonal berries as my birthday cake. It would be perfect for my party, as it is light, delicate and graceful. And so am I.

Luckily for me, I don't need birthday to make myself some cake.

Recipe: Summer meringue with red fruit

Serves: 8

Recipe: Meringe

Ingredients
  • 7 egg whites
  • 1 1/2 cup of fine sugar
  • one tsp. of vinegar
  • one tsp. of potato starch
Method
  • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
  • Place the mixture on a parchment-lined baking sheet and form a circle.
  • Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
  • Let cool completely.

Recipe: Cream

Ingredients
  • 1/4 cup of raspberries
  • 150 g of mascarpone
Method
  • Blend raspberries and drain the mixture.
  • Combine with mascarpone, using a mixer.

Recipe: Fruit

Ingredients
  • raspberries
  • red currant
Method
    • Top cooled meringue with cream. Arrange fruit on top of the cream.
    • Refrigerate unless serving immediately.

    Pracownia Artystyczna Sarzyński

    Yesterday, I was in paradise. Cake paradise, to be exact. The best news is that if you happen to be in Warsaw, you can go there too. Simply pay a visit to a pop-up cake store, opened by Iga Sarzyńska at Three Crosses Square. The chances are that this is the sweetest place in Poland - it was decorated with over 6000 pink meringues. It's open everyday, until 20th July. Iga is the founder and lead-designer at Pracownia Cukiernicza Sarzyński. She comes from a family of bakers and is the fourth generation to follow family traditions. Iga admits that she is a perfectionist and one look at hand decorated cakes, cupcakes and cookies is more than enough to confirm that statement. If you wish for your sweet dreams to come true, you won't find a better place. The effective layer of icing doesn't hide boring sponge with boring cream, but exciting combinations of flavours: toffee and red currant, Belgian chocolate with raspberries, almonds and white chocolate with a hint of refreshing mint. Not to mention the macaroon layer cake with hibiscus cream. I woudn't say no to one. Well, maybe two.

    Three Crosses Square 10/14, Warsaw

    strawberry cheesecake

    Recipe: Strawberry cheesecake

    Recipe: Cookie crumb crust

    Ingredients
    • 150 g of biscuits
    • 3 spoons of butter
    Method
    • Mix biscuits in a food processor until finely ground.
    • Melt butter and combine with crumbs.
    • Cover the bottom of a springform pan with the mixture.

    Recipe: Filling

    Ingredients
    • 500 g of fresh strawberries
    • 2 tbsp. of sugar
    • juice of 1/2 lemon
    • 500 g of quark cheese
    • 150 ml of heavy cream
    • 3 tbsp. of gelatin
    • 1/4 cup of water
    Method
    • Blend strawberries with sugar and lemon juice.
    • Dissolve gelatin in hot water.
    • Combine quark cheese and heavy cream, add strawberries and gelatin and blend until smooth.
    • Pour filling pver the crust and refrigerate until the filling is set.
    • Top with fresh strawberries before serving.

    orange pomegranate mini pavlovas

    Recipe: Orange pomegranate mini Pavlovas

    Serves: 3
    Method
    • Carefully place some cream on top of each meringue.
    • Top with Cointreau oranges and pomegranate seeds.

    Recipe: Meringe

    Ingredients
    • 4 large egg whites
    • one cup of confectioner's sugar
    • one tsp. of vinegar
    • one tsp. of potato starch
    Method
    • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
    • Place the mixture on a parchment-lined baking sheet and form three circles.
    • Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
    • Let cool completely.

    Recipe: Cream

    Ingredients
    • 200 g of cream cheese
    • 1/4 cup of confectioner's sugar
    Method
    • Mix cream cheese with confectioner's sugar until thick and creamy.
    • Refrigerate for at least 30 minutes.

    Recipe: Cointreau oranges

    Ingredients
    • 2 large oranges peeled and cut into fillets
    • juice of 1/2 lemon
    • 3 tbsp. of brown sugar
    • 1/4 cup of water
    • 2 tbsp. of Cointreau
    Method
    • Put the sugar and water in a saucepan and stir until sugar dissolves.
    • Bring to the boil and add lemon juice. Simmer until the syrup has thickened.
    • Add Cointreau and oranges, simmer for a further 2 minutes.
    • Let cool completely.
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