We are continuing to celebrate Kitty’s Storecupboard Gin Week, so in the words of the lovely Vicky…
I’ve always been one for a spot of baking (next to eating it’s my favourite thing!) and I’ve recently been pondering starting a blog so when Katherine asked me to do a guest post for her blog I was straight on it!
This particular post celebrates two national treasures – Her Majesty the Queen, and Gin. This year is queenies 90th birthday and this weekend it just happens to be World Gin Day. Legend has it that our Liz’s favourite tipple is the classic ‘gin and dubonnet’, so I decided it was only right and proper to use this as inspiration for my latest bake.
I’m always one for an easy life so decided to use a classic (and easy!) Victoria sponge as the basis for the cake. I can safely say the hardest part about it was finding somewhere that sells dubonnet! Sadly it’s not the most popular of drinks so can be hard to track down but definitely worth it – it’s got a light fruity flavour which works really nicely in this cake, and it’s not half bad in a gin cocktail either!
6oz butter (actually I am a stork devotee but whichever you prefer)
6oz caster sugar
6oz self-raising flour
3tbsp gin and dubonnet (equal measures, so 1.5tbsp of each)
300ml double cream
approx 3tbsp icing sugar (or to taste)
mixed fresh berries
200g white chocolate
Grease and line two 8″ round cake tins and preheat your oven to around 170oC fan.
As for a normal sponge, you could easily use the all in one technique but I used the traditional creaming method – cream the butter and sugar together until pale and light, then beat in the eggs one at a time, adding a little flour with the last egg to prevent curdling, then gently fold in the remaining flour. Lastly fold in the alcohol then split the batter between the two tins as evenly as possible (you could weigh the tins if precision is your thing but I just guesstimate). Try and spread the batter with a dip in the middle which will offset any ‘doming’ during cooking. Then just bake in the oven for around 20-25 minutes.
Now I know most chefs will say baking is an exact science, blah blah, but I’m a bit more freestyle with my cooking…. use whatever size eggs take your fancy, if the batter curdles when you add the booze just give it an extra mix and chuck it in the tins, and the oven time is flexible – just keep an eye on them, after 20 mins check and then leave a bit longer if needed. You can check with a cake tester (or skewer/cocktail stick/knife) which will come out clean when the cake is ready but I prefer to just give it a prod – if the sponge bounces back rather than leaving a massive dent then you’re good to go!
Once the cake is done, leave to cool in the tins for about 5-10 mins then remove and leave on a cooling rack until completely cold. Whilst still warm brush the cakes with a mixture of gin and dubonnet – I used about 1.5tbsp but you could use more if you fancy. For a more intense flavour and an even more moist sponge you could poke holes all over and spoon alcohol over liberally (a la lemon drizzle cake).
Next gently whip the cream, adding icing sugar to taste – make sure not to over whip! A good tip is to keep some cream back and then if you do slightly over mix the cream you can add a bit more and fold through to slacken it off. Unfortunately this won’t work if you’ve gone so far it’s turned to butter! Spread about a third of the cream on one of the cakes (if it’s domed slightly during baking then trim it down so the top is level) then top with your mixed berries. I soaked the berries beforehand in gin and dubonnet and a teaspoonful of sugar, then drained them well before using but this is optional.
Top with the other cake and then cover the top and sides with the remaining cream. To make the white chocolate ‘collar’ measure around the cake (actually it’s much easier to measure around the tin!) and also measure the height of the cake then cut a strip of greaseproof paper to size and lay on a flat surface. For the sake of your kitchen you may want to lay a further sheet of greaseproof or cling film underneath as it does get messy! Melt your white chocolate (in the microwave or over a saucepan, either way remove from the heat once around 2/3 of chocolate has melted then beat until the remainder has melted, this makes sure you won’t burn it) and then simply spread over your greaseproof template. You want a layer a couple of millimetres thick to make sure it holds.
I sprinkled glitter on the greaseproof before spreading the chocolate to give a nice finish, I’ve also done this in the past with 100’s and 1000’s! You can also pipe the chocolate to make a design or use patterned transfer sheets for different effects. Leave the chocolate until it has set enough that it won’t drip or run when you move it but not so hard that you can’t bend it. (I have zero patience so I often cheat and slip a couple of ice packs under to speed this up but it’s a high risk tactic as it can set too hard very quickly). Then simply pick up your greaseproof and wrap around the cake – you need to do this quickly and press tight against the cake to hold so this is easier with two pairs of hands but not impossible to do single handed. Then straight into the fridge to set!
Once the chocolate collar has set hard simply peel off the greaseproof. Finally I decorated the top of the cake with more fresh berries and then glazed them. I used the juice/booze mix which I had soaked the other berries in, boiled until reduced by at least half, but you could use jam thinned down with a little water for a nice finish. Then last but not least I topped the whole thing off with a liberal sprinkling of gold glitter! After all, it’s hardly a celebration without some sparkles around.
And it’s as simple as that 🙂
You can read more about baking in honour of the Queen’s birthday with the Fleet, Farnham & Farnborough group of the Clandestine Cake Club, which Vicky runs, here.
You can also follow Vicky (although I feel I should call her Victoria – rather more regal!) on Twitter @vixyvonshock.