Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1/2 cup white chocolate chips
- 1 cup diced fresh strawberries
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the milk.
7. Fold in the white chocolate chips and diced strawberries.
8. Divide the batter evenly between the two prepared pans.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 300
Fat: 15g
Carbohydrates: 38g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour: gluten-free flour blend
- Unsalted butter: vegan butter
- Granulated sugar: coconut sugar
- Whole milk: almond milk
Variations:
- Use different types of chocolate chips (dark, milk, semi-sweet, etc.)
- Use different types of fresh fruit (blueberries, raspberries, blackberries, etc.)
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Grease and flour the cake pans to ensure the cakes don't stick.
- Let the cakes cool completely before frosting.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 10 minutes.
Presentation Ideas:
- Top the cake with fresh whipped cream and fresh strawberries.
- Drizzle melted white chocolate over the top of the cake.
- Sprinkle chopped nuts or coconut flakes over the top.
Garnishes:
- Fresh whipped cream
- Fresh strawberries
- White chocolate chips
- Chopped nuts
- Coconut flakes
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cakes are overbaked, they will be dry. Check the cakes after 25 minutes and adjust the baking time accordingly.
- If the cakes are not rising, make sure all the ingredients are at room temperature before starting.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and equipment are clean before use.
Food History:
The Victoria Sponge Cake is a classic British cake that is said to have been named after Queen Victoria, who was known to enjoy a slice with her afternoon tea.
Flavor Profiles:
This cake has a sweet and creamy flavor from the white chocolate chips and fresh strawberries, balanced by the light and fluffy texture of the cake.
Serving Suggestions:
Serve the cake with a dollop of fresh whipped cream and a sprinkle of white chocolate chips.
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