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Blairgowrie & Rattray Hub Magazine Summer 2023

The Summer 2023 edition of the Blairgowrie & Rattray Hub Magazine. The latest news and articles from community groups and the public.

The Summer 2023 edition of the Blairgowrie & Rattray Hub Magazine. The latest news and articles from community groups and the public.

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MRS B’S KITCHEN<br />

SUMMER RECIPE<br />

LEMON VICTORIA SPONGE WITH LEMON CURD AND<br />

WHITE CHOCOLATE BUTTERCREAM<br />

On the retirement of Granny Pat, I have been asked to see if I can carry on the recipe tradition so<br />

my first journey into the “hub” is a simple basic which I hope can be enjoyed in the garden, in the<br />

sun, with a nice cup of tea. This recipe is for 2 x 18cm (7 inch) sandwich tins, but I have placed in<br />

brackets what you would need for 2 x large 20 cm (8 inch) tins.<br />

You will need:<br />

• 175 g (225g) soft margarine<br />

• 175g (225g) caster sugar<br />

• 3 (4) eggs<br />

• 175g (225g) self raising flour<br />

• 1 1/2 (2) teaspoons baking powder<br />

• Finely grated rind of 1 lemon<br />

For the filling :<br />

• 250g butter<br />

• 250g icing sugar<br />

• 200g white chocolate (I used buttons)<br />

• a little milk if needed<br />

• 3 (4) tablespoons lemon curd<br />

There is sufficient filling for the middle and top of the small sponge if you fancy, but I only use<br />

sufficient for the middle and freeze any leftovers to use the next time round. It freezes very well.<br />

Pre-heat the oven to 180 degrees C or 350<br />

degrees F or Gas 4. Grease the tins, or if you<br />

prefer also line them with greaseproof paper.<br />

I am a great fan of making things easy so follow<br />

the basis of measuring all the ingredients for<br />

the cake into the bowl and beat together until<br />

well mixed. Divide the mixture between the tins<br />

evenly, I usually weigh each tin to ensure the<br />

same amount is in each so as to obtain equal<br />

sandwiches.<br />

Bake in the oven for about 25 minutes or until<br />

risen and your skewer comes out clean. Leave<br />

to cool.<br />

To make the buttercream, melt the white chocolate either by pan or microwave, leave it to cool.<br />

Meanwhile beat the butter until soft then slowly add the icing sugar until it is fully and smoothly<br />

combined. Pour the cooled white chocolate into the mix and beat again until combined. The<br />

mixture needs to be soft and spreadable so add a little milk if necessary.<br />

Turn out the sponges and choose which to use as the bottom layer and spread the lemon curd<br />

thereon, with the buttercream on top and sandwich together. If not using the buttercream on the<br />

top of the cake then sprinkle a little caster sugar on top to serve.<br />

Enjoy!<br />

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