Victoria Sandwich with Goldenberry Compote and Earl Grey Whipped Cream

Rewati Kulkarni's avatar
Rewati Kulkarni

Ingredients

Sponge Cake

  • 1/4
    cup fine granulated brown sugar
  • 1/4
    tsp vanilla extract
  • 1/2
    stick salted butter
    2oz
  • 1
    egg
  • 1/2
    cup bread flour
  • 1
    pinch baking powder
  • 1
    tsp marmalade

Compote

  • 10
    golden berries
  • 1
    passion fruit
  • 1
    tsp brown sugar
  • 1/2
    tbsp gin
  • 1/4
    tsp elderflower syrup
    optional
  • 5
    drops cardamom bitters

Whipped Cream

  • 1/4
    cup heavy whipping cream
    plus 1 tbsp
  • 1/2
    tbsp loose leaf Earl Grey tea
  • 1
    tbsp icing sugar

Instructions

1
Prep the cream: Mix the loose-leaf Earl Grey tea into the heavy cream and let it steep at room temperature for 20 - 25 minutes. Strain the cream to discard the tea and whip it to slightly stiff peaks, then fold in the icing sugar. Refrigerate till it is t
2
Bake the cake: Preheat the oven to 350 F. Grease and dust your cake mold of choice (I used an ≈3.75” ramekin). In a deep bowl, cream the butter and sugar together till the mixture is pale and light, as opposed to the dark brown (sugar) & yellow (butter) c
3
Add half the flour and the marmalade and fold the batter gently; it’s okay to have flour streaks. Add the remaining flour and the baking powder, and fold till there is no dry streak remaining. Pour the batter into the prepared mold and bake for 15 - 20 mi
4
Make the compote: While the cake is cooling, slice the golden berries in half and add them to a bowl with the elderflower syrup, gin, cardamom bitters, and sugar. Scoop out the passion fruit flesh and strain the juice into the same bowl. Discard the seeds
5
After macerating for 25 - 30 minutes, add the mixture to a small saucepan and cook on medium-low heat, while stirring continuously. Continue till the fruit is sticky and has come together as a jammy mix. Turn off the heat and let the compote cool complete
6
Assemble the cake: Slice the cake height-wise in half, yielding two discs of cake. Spread or pipe the whipped cream on the bottom half, then layer on the compote, and close the sandwich with the other half of the cake. Dust with icing sugar and eat right
Rewati Kulkarni's avatar
Prep the cream: Mix the loose-leaf Earl Grey tea into the heavy cream and let it steep at room temperature for 20 - 25 minutes. Strain the cream to discard the tea and whip it to slightly stiff peaks, then fold in the icing sugar. Refrigerate till it is t