Give your creation a name based on the flavors and decoration – and tell us about your recipe.
Red fruit Victoria Sponge Cake. The recipe I found online listed 1/4 cup of strawberry or raspberry jam to sandwich with the butter/powdered sugar layer that is between two extremely buttery sponge cakes. That seemed like skimping on a good thing so I doubled the power by mixing 1/4 cup strawberry jelly and 1/4 cup strawberry/raspberry/cherry jam (and I think even more could have been used).
What was your favorite thing about The Great Wisconsin Baking challenge overall (whether you participated in one or all challenges)? What did you learn from this final challenge? What are you most proud of when it comes to your bake?
The challenges provided the right amount of motivation that allowed me to learn to make something new every week – and not be afraid of the results! It was exciting and entertaining to be a part of a group of bakers and to read about and see the other creations. I am very pleased this last challenge included Victoria Sandwich as it is my most favorite British bakery item. I had never heard of it until I visited England in June, and I’ve been holding onto a recipe since then. I’ve already announced this cake will be made again!
Did you incorporate three local ingredients into your Final creation? Tell us about your Wisconsin twist!
What would a cake be without sweet Wisconsin butter? Also, the jelly in the jam mix was made by my sister from Wisconsin strawberries.
How did you do?