Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup semi-sweet chocolate chips
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and mix until combined.
6. Slowly add the flour mixture to the butter mixture, alternating with the buttermilk.
7. Fold in the chocolate chips and raspberries.
8. Pour the batter into the prepared cake pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a cooling rack.
11. Spread the raspberry jam over the top of the cake.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 400
Fat: 15g
Carbohydrates: 59g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: Can be substituted with almond flour or gluten-free flour.
- Butter: Can be substituted with coconut oil or vegan butter.
- Granulated sugar: Can be substituted with coconut sugar or maple syrup.
- Eggs: Can be substituted with flax eggs or applesauce.
- Buttermilk: Can be substituted with almond milk or coconut milk.
- Semi-sweet chocolate chips: Can be substituted with dark chocolate chips or white chocolate chips.
- Fresh raspberries: Can be substituted with frozen raspberries.
- Raspberry jam: Can be substituted with strawberry jam or blueberry jam.
Variations:
- Add ½ cup chopped nuts or coconut flakes to the batter.
- Add 1 teaspoon of cinnamon or nutmeg to the batter.
- Substitute the chocolate chips with peanut butter chips.
- Substitute the raspberry jam with lemon curd.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Don’t overmix the batter.
- Let the cake cool completely before spreading the raspberry jam.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar.
- Top the cake with fresh raspberries or chocolate shavings.
Garnishes:
- Whipped cream
- Chocolate shavings
- Fresh raspberries
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot fudge sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Refrigerate any leftovers within 2 hours of baking.
Food History:
The Victoria Sponge Cake is a classic British cake that was named after Queen Victoria. It is traditionally filled with raspberry jam and whipped cream.
Flavor Profiles:
This cake has a sweet and tart flavor from the combination of chocolate chips, raspberries, and raspberry jam.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
Related Categories
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Region: British
Taste: Sweet, Chocolatey, Tart, Creamy, Fluffy