In series four of Masterchef, Julia Taylor had us drooling, sighing and falling a little bit in love as she created the sort of frothy desserts that wouldn’t look out of place on the set of Sophia Coppola’s Marie Antoinette.
Since the show, Julia has been an apprentice chef at a couple of Sydney’s most famous spots — Zumbo Patisserie and Le Cordon Bleu — and has grown a following of dessert-lovers on social media and her website. Her motto? Life’s short, eat dessert first.
We asked Julia for a classic cake that is easy to make and will impress guests. Let’s just say she delivered. This one is the type of print-out-and-keep recipe that you’ll be making for years to come…
Victoria Sponge with Raspberry Red Currant Jam
Ingredients:
7 large, free-range eggs
180g caster sugar
60g butter, melted
180g plain flour
300ml pure cream
250g jam of your choice – hand made preferable!
Directions:
Pre-heat the oven to 160C fan-forced.
Grease, flour and line two round cake tins. Lining the tins helps to remove the sponges with as little fuss as possible.
In a large bowl, whisk the whole eggs and sugar on high for 7 – 8 – 10 minutes or until tripled in volume. They will look pale, foamy and voluminous.
Sift the flour twice, and for the third time sieve it directly on top of the whisked eggs and sugar.
Gently fold into the mixture, being careful not to knock out too much air.
Pour the melted, cooled butter down the side of the bowl and fold through.
Carefully pour the mixture evenly between the two tins and bake for 20 – 25 minutes, or until lightly golden and springy to the touch.
Set aside to cool.
Whip cream to soft peaks and spread over the bottom layer.
Whisk the jam lightly and dollop over the cream.
Place the second layer of sponge on top and dust with icing sugar.
Devour immediately!
