Warm baked victoria sponge with red berries and whipped cream
24 JUNE 2010
Ingredients (Serves 4)
3 large eggs
100g golden caster sugar, plus 1 tbsp for sprinkling on top
70g plain flour
20g melted butter
600ml (1 pint) cream
400g (14oz) red berries
Preheat the oven to 190ºC/375ºF/Gas Mark 5.
Bring a shallow pan of water to the boil and place a large heatproof round-bottomed bowl over the steam. Reduce to a simmer and then place the eggs and sugar in the bowl and whisk continuously to for a frothy creamy mass (this is known as a ‘sabayon’). The process may take 10 minutes or more, but keep whisking to avoid the eggs cooking too quickly and forming lumps.
Remove the bowl from the steam and continue whisking for a couple of minutes before folding in the flour and the cornflour. It is important to ‘fold’ rather than to mix otherwise you will knock much of the trapped air out of the sabayon and the cakes won’t rise. So gently turn the mixture over with a spatula until the flour is incorporated. Then fold in the melted butter.
Butter four 10cm (4in) individual ramekins and three-quarters fill them with the sponge mix. Bake in the oven for about 12 minutes, or until cooked through.
Remove from the oven and sprinkle the browned surface with the extra caster sugar.
Serve the cakes in the ramekins with lots of cream and fresh berries on the side.