We are extremely partial to a well baked Victoria sponge at our house. Beautifully light and airy, elegantly filled and dusted with just a whisper of icing sugar it’s my idea of the most perfect cake. A couple of weeks ago, to my delight and surprise, Jo from Jo Blogs Jo Bakes posted a wonderful recipe for her very own Vanilla Yoghurt Cake referencing my home-made yoghurt post. Jo’s husband’s oldest buddy is getting married and the happy couple has asked Jo a very special favour. To make their wedding cake. A simple but perfect vanilla sponge filled with blackberry jam, hopefully made with brambles from their very own garden. I can’t think of anything more romantic. A true labour of love that I’m sure will be well appreciated.
Jo has been road-testing her Vanilla Yoghurt Cake for this very special occasion. Choosing her ingredients carefully and making both the yoghurt and a wonderful blackberry and ginger chai spiced jam (posted by the talented Shari at My Fancy Pantry), from scratch. The funny thing is that I, too, had bookmarked Shari’s blackberry jam recipe to try in the future. If you have time it is well worth visiting both these blogs, for their gorgeous recipes and anecdotes.
In the meantime this weekend we just had to make Jo’s Vanilla Yoghurt Cake. For a dainty Sunday afternoon tea, simply dressed with buttercream, fresh passionfruit pulp and a quick dusting of sugar. It was absolutely divine. Ticking all the boxes. Incredibly light, airy, delicious yet surprisingly moist. Something I’ve always wanted to achieve. We definitely have a new favourite Victoria sponge recipe in our house, and highly recommend trying it for yourselves. A big thank you to Jo for so generously sharing her recipe. It truly is a winner.
Vanilla Yoghurt Cake With Buttercream and Fresh Passionfruit.
Vanilla Yoghurt Cake
Courtesy of http://joblogsjobakes.wordpress.com/2014/01/26/star-crossed-cake-lovers/
150g softened butter
200g caster sugar
125g plain flour
125g self-raising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
2 teaspoons vanilla extract (or 1 teaspoon plus the seeds of a vanilla bean – my preferred option)
200ml Greek yoghurt
PREHEAT oven to 160 °C and grease and line two 20cm loose bottomed sandwich tins
CREAM butter and sugar until light and fluffy – at least 8 if not 10 minutes in my Kitchen Aid (it needs to be almost white and all the sugar dissolved when rubbed between your fingers)
SIFT the flours and raising agents at least twice then take a spoonful and add to the creamed butter with one of the eggs. Repeat with all of the eggs
SIFT over the remaining flour and mix in until barely incorporated
ADD in the yogurt and vanilla and mix until the flour has turned to batter then stop
GENTLY and lightly tip into your prepared tins and flatten the surface making a dip in the centre (this helps them rise with a not-too-domed top)
BAKE for 30-35 minutes in the centre of the oven until they an even pale golden, pulling away from the sides of the tins and the centre of the cakes spring back when lightly pressed
COOL on a rack 5-10 minutes then remove from tins, peel off paper and cool on the racks until fully cold before sandwiching with your choice of filling.
Buttercream and Fresh Passionfruit Filling
200g icing sugar
1 tablespoon milk
1 teaspoon pure vanilla essence
pulp of six passionfruit, to serve
dusting of icing sugar, to serve
USING an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
SPREAD the buttercream evenly over the top of one of the sponges. Drizzle over the passionfruit and sandwich the second sponge cake on top.
DUST liberally with sifted icing sugar