CeeJay Posted November 21, 2020 Share Posted November 21, 2020 I have at last plucked up courage to make a Victoria Sponge. Bought the jam for the filling and all the other necessary bits but couldn't find thick cream anywhere.Suddenly remembered late wife mentioned the same some time ago but used something else, I know not what.Any suggestions please? Link to comment Share on other sites More sharing options...
Weegie Posted November 21, 2020 Share Posted November 21, 2020 You can use crème entière (Elle & Vire Normandie) and add a sachet of Crème Fixe, which thickens it.An alternative is Elle & Vire Crème à Fouetter et Mascarpone. Link to comment Share on other sites More sharing options...
suein56 Posted November 21, 2020 Share Posted November 21, 2020 Weegie wrote the following post at 21 Nov 2020 18:44:You can use crème entière (Elle & Vire Normandie) and add a sachet of Crème Fixe, which thickens it.An alternative is Elle & Vire Crème à Fouetter et Mascarpone.I can endorse both/either of these methods as I have tried them both with success.Apparently, according to the tv adverts Elle et Vire has a new thick cream for sale .. but I can't remember the name, sorry? Link to comment Share on other sites More sharing options...
Théière Posted November 21, 2020 Share Posted November 21, 2020 Looks pretty nasty stuff creme fixe, packed with sugar and carrageenans which can cause inflammation, gastrointestinal ulcerations, and that it damages your digestive system.Maybe xanthum gum would work? Link to comment Share on other sites More sharing options...
suein56 Posted November 21, 2020 Share Posted November 21, 2020 Théière wrote the following post at 21 Nov 2020 20:59:Looks pretty nasty stuff creme fixe, packed with sugar and carrageenans which can cause inflammation, gastrointestinal ulcerations, and that it damages your digestive system.Maybe xanthum gum would work?Don't know about your option .. but I will add that the amount of crème fixe that is added/used is tiny .. so I'm convinced that it would not be enough to provoke the disastrous problems you mention. Link to comment Share on other sites More sharing options...
JohnFB Posted November 21, 2020 Share Posted November 21, 2020 mascarpone ?JFB Link to comment Share on other sites More sharing options...
Lori Posted November 22, 2020 Share Posted November 22, 2020 https://www.auchan.fr/elle-vire-creme-a-fouetter-et-mascarpone-uht-33cl/pr-791389 Link to comment Share on other sites More sharing options...
Hereford Posted November 22, 2020 Share Posted November 22, 2020 The Elle & Vire cream with mascarpone is briliant. It does not taste of cheese at all and whips in a few seconds. Up here in Normandie we can buy creme crue which is very thick and could be spread on the sponge cake but it is not available all over France. Link to comment Share on other sites More sharing options...
mint Posted November 22, 2020 Share Posted November 22, 2020 I don't use cream at all for a Victoria sponge. Just a good thick layer of jam (preferably homemade) is fine by me. If you do use cream, you'd have to eat up the whole cake the same day? Bear in mind that, at the moment, you can't invite anybody to help you out? Link to comment Share on other sites More sharing options...
CeeJay Posted November 24, 2020 Author Share Posted November 24, 2020 Thanks to all the suggestions, much appreciated. Link to comment Share on other sites More sharing options...
Catalpa Posted November 24, 2020 Share Posted November 24, 2020 [quote user="mint"]I don't use cream at all for a Victoria sponge. Just a good thick layer of jam (preferably homemade) is fine by me. If you do use cream, you'd have to eat up the whole cake the same day? [/quote]Agree - for the reason you state. Of course, that doesn't mean it has to be a cream-free zone. A good dollop of crème crue nestling alongside the slice works for me. [:D] Link to comment Share on other sites More sharing options...
Lori Posted November 24, 2020 Share Posted November 24, 2020 What is a Victoria Sponge? Link to comment Share on other sites More sharing options...
auxadrets Posted November 24, 2020 Share Posted November 24, 2020 I used to bake one every week for family tea. Classic English sponge cake. Google Delia’s Victoria Sponge.Not difficult at all. Go on, try it. Link to comment Share on other sites More sharing options...
mint Posted November 24, 2020 Share Posted November 24, 2020 Apparently the queen has a victoria sponge at her tea table everyday. And it could be the Queen Victoria also had it and thus the name. But my knowledge of the British monarchy cannot be relied on. As ausadrets has mentioned, use Delia Smith's recipe. Or try Mary Berry's. Here you are, Lori:[url]https://thegreatbritishbakeoff.co.uk/recipes/all/mary-berry-victoria-sponge/[/url]If you don't want such a large cake, you can use 6 oz each of butter, sugar and flour and 3 eggs but use a smaller tin, 18 cm.Or the same proportions for an even smaller cake, 4 oz of the first 3 ingredients and 2 eggs. For this one, I would use 6 inch tins.PS sorry to be using different units of measure. Just that I have been making this cake before metriculation and that was how I used to do it!As an American, you might prefer to measure in cupfuls but use the same proportions of ingredients to eggs and adjust size of tins[:)] Link to comment Share on other sites More sharing options...
Loiseau Posted November 25, 2020 Share Posted November 25, 2020 It's what's known as a "quatre quarts" in French, Lori. Equal weights of four things: eggs, self-raising flour, butter and sugar. Link to comment Share on other sites More sharing options...
suein56 Posted November 25, 2020 Share Posted November 25, 2020 Loiseau wrote the following post at 25 Nov 2020 2:27:It's what's known as a "quatre quarts" in French, Lori.Equal weights of four things: eggs, self-raising flour, butter and sugar.Except it always has some sort of filling in the middle ?I was taught to weigh the eggs .. then whatever their weight the same quantity of flour, fat and sugar. Link to comment Share on other sites More sharing options...
Lori Posted November 25, 2020 Share Posted November 25, 2020 I see, thank you all for the explanations. Similar to what we Americans refer to as a 'yellow cake.' Though we don't necessarily use equal weights.Thanks for the recipe links too. Sounds very simple. I use the buttercream frosting often as it is quite popular in the U.S. Love it on a carrot cake. Cream sounds good too, but then I gather it would need refrigeration and my current frigo is too small for a normal sized cake.Never heard of a sandwich tin (from the recipe).I like the fact that you can adjust the size of cake you want to make. Link to comment Share on other sites More sharing options...
mint Posted November 25, 2020 Share Posted November 25, 2020 Loiseau and Sue, I was taught that the proportions were 4, 4, 4 and 2(eggs) or 6,6,6 and 3 or 8,8 and so on.I have seen some dinky little sandwich tins holding 2,2,2 and 1. If I knew I could stop at just the one bite of cake, I'd get some of these. They look really cute! Saw them on Lakeland. Link to comment Share on other sites More sharing options...
Loiseau Posted November 25, 2020 Share Posted November 25, 2020 You're absolutely right about the filling, Sue! I had forgotten that the French don't do that.Mint, you are right too. I remember having to weigh it all out on some enormous household scales when i was a child. The egg weighed about 2oz, so 1 egg plus 2oz of each other ingredient. That's the same proportion as you are quoting, n'est-ce pas? Link to comment Share on other sites More sharing options...
mint Posted November 25, 2020 Share Posted November 25, 2020 Yes, Loiseau, the same proportions[:)]Whenever French friends have eaten my sponge, they invariably tell me it's a génoise. Now, thanks to you, I know it's a quarts- quart. And I thought that was what they called a 4 x 4 car[:-))] Link to comment Share on other sites More sharing options...
suein56 Posted November 25, 2020 Share Posted November 25, 2020 It is more like a génoise as regards the form ..Edit : Quatre-quarts is slightly more dense than a Victoria sponge .. but it depends on the quality of the Quatre-quarts.Edit 2 : You're right mint .. the pic was visible when I posted it but smthg odd seems to have happened to it since .. tant pis. Link to comment Share on other sites More sharing options...
mint Posted November 25, 2020 Share Posted November 25, 2020 Sue, all I saw was a cat video? Link to comment Share on other sites More sharing options...
idun Posted December 6, 2020 Share Posted December 6, 2020 I tried all sorts of mixes for the cream for my cakes and I only found that elle et vire creme with some icing sugar in it and a bit of creme fixe worked the best.It thickens as it should to fill a cake. I make most things myself and frankly am not interested in creme fixe being 'bad' for the bit I use, I'll risk it.[Www]And yet, all this talk of fresh cream and I would never put such cream in a victoria sponge. I always put some jam in it and some butter icing and then a sprinkle of icing on the top.Personally I never find that the richer cake mix your get with a victoria sponge marries up with proper cream.Now it would marry up with a genoise, which is what I would call a fatless sponge, even if it has a little melted butter in it. A lighter cake and marvellous with cream in it. When I make a victoria sponge, I swop around a bit, sometimes I weigh the eggs ( in their shells) and use that weight as a base. Other times, I use the 222,444 etc, but only when I use margarine, or whatever you call it these days. With butter and I always add an extra two ounces of SR Flour, I find that if I don't the fat in butter makes the cake crumb, well not heavy, fatty, don't know how to describe it.All this talk of french cakes, well, there are so many cakes in France that I find horribly dry to eat. No wonder they dunk so much. I am pleased to read that thick cream is available, that is a very good thing.I do have a problem with cream in England though, for all I have endless types of cream available, from single to jersey cream so thick a spoon stands up in it, I have had difficulty finding a cream that it good for my gratin dauphinois. Double cream is too fatty, single too thin and whipping, well, not quite there with that either. So french cream for a classic french dish works best........[:D] Link to comment Share on other sites More sharing options...
Catalpa Posted December 7, 2020 Share Posted December 7, 2020 May I say how delighted I am to see you back, Idun... for many reasons but most importantly (and selfishly!) because several years ago I misplaced a scrap of paper on which I'd scrawled the recipe for Teamedup's mince pie pastry.So could you spread a little cheer in this Norman(die) household and remind me of it? Thanks in advance. [:D] Link to comment Share on other sites More sharing options...
idun Posted December 7, 2020 Share Posted December 7, 2020 mascapone pastry8ozs of SR Flour 225 grs, 3 ozs of Butter softened 90grs 4 ozs of Mascarpone cheese well in fact cut the cheese in the tub in half and use half pinch of salt Rub the softened butter into the flour with a pinch of salt Knead in the mascarpone until you have a rollable pastry Or if you make sure that the butter is very soft, bang the lot in a robot and let it do the mixing. Once you have got the mixture out, make it into a ball and leave it for ten minutes before rolling out. Roll out to normal pastry thickness and cut into 2inch squares Garnish them with whatever you fancy. I usually damp all the edges with milk before nipping all the corners up and into parcels.pre heat and Bake at 400°f until golden 200°cAs long as you use softened butter,this will always work, don't put any other liquid into it, kneadingit all together with the mascapone, will make the dough. I believe 'mint' uses this recipe allthe time for pastry. I say cut squares as I make parcelswith the squares of pastry, I put all sorts in them, prune compote,sweet mincemeat, creme pat with chopped peaches, lemon curd, and sothe list goes on.Last year though I did make traditionalmince pies with this pastry.good luck. Link to comment Share on other sites More sharing options...
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