Monday, January 2, 2012

VICTORIA SANDWICH - A GUEST POST FOR SIA AT "MONSOON SPICE"


I haven’t been following Sia’s site for very long (only a few months), but the little time I have spent on her swell blog has only been placed under the sign of pure enchantment and discovery. Her fragrant dishes look delectable, are always so exotic sounding and a real novelty to me, and the pictures, although free of useless frilly embellishment, are pretty, moody, luminous, colorful and reflect the creator’s straightforwardness. A true breath of fresh air and an awesome source for meat-free Indian recipes. I love everything about the poetically named “Monsoon Spice”. So, the day Sia asked me to write a guest post for her, I was overcome with joy and so thrilled at the prospect of appearing on her truly brilliant space!

This statuesque young woman and mum of one was born and brought up in a beautiful coastal city of Mangalore in the Southern Indian state of Karnataka where she was introduced, at a very tender age, to authentic and traditional Indian cuisine by her grandmother, mother and half a dozen aunties in a typical Indian joint family. Six years ago, when she moved to the UK with her husband, her passion for food and culinary knowledge started to grow increasingly.

After a hectic beginning as a cook, numerous SOS phone calls to her mother, a lot of panicking, a few burning accidents and a lot of running around like a headless chicken trying to find her notes, Sia decided to create a site where she would catalogue all her recipes and findings online. That's how “Monsoon Spice” saw the light of day in 2006.

Her husband K. is her main inspiration and motivation behind her blog as he eats what she cooks, but is also her food critic and sous-chef. With the arrival of her son P. she is all the more inspired to cook fresh and healthy food that is strongly rooted in their Indian culture and traditions.

Having been asked to come up with something vegetarian and considering the fact that Sia is an inhabitant of the country of my roots (actually I have a dual nationality – I’m Anglo-Swiss), I thought that it would be a wonderful idea if I presented a delicacy on which my English mother has raised me and which occupies a special place in my heart: “Victoria Sandwich” (also called “Victoria Sponge”).

I am incredibly happy to share my fetish recipe as well as my memories with you here and I wish to warmly thank Sia for opening the doors of her platform to me. It is an honor to know you and to have my work ho
sted by such a fabulous blogger like you!

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I’ve always cherished my British heritage as well as Great Britain’s uniquely comforting and regional cuisine. It has a sentimental value to me as it reminds me of my beloved Nan and Pop who passed away a short while ago. Now that both my grandparents have gone on to glory and I have no family nor pied-à-terre left there anymore, I tend to venerate anything that hails from this gloriously green island in the North Atlantic Ocean.

Whenever I feel nostalgic of England and need to uplift my soul, this incomparably ambrosial, moist and featherlight torte always brings a smile to my lips and tempers my sadness. It has this marvelously soothing granny-style flavor that never fails to bring back fond remembrances of the unforgettable moments spent in the company of my grandma and grandpa during my childhood summer holidays in Warwickshire (Stratford-Upon-Avon) and Derbyshire (Belper).
“I'm not a total dead loss as a woman. I can't knit or make plum jam but I can bake a bloody victoria sponge.”
- Chris, “Calendar Girls”.

My grandmother Jean was a talented home cook and baker who had the gift for baking a mean “Victoria Sandwich” along with exquistely fluffy scones (amongst other things) on the occasion of friends’ visit. As any honorable English person, those were invariably accompanied by a nice cuppa and some cheerful chatting - something the people of this archipelago do to perfection.

I also remember seeing the generous array of mouthwatering and tempting cakes that were magnificently put on display in the quaint Peak District tearooms we went to. In such magical places, it is difficult to remain unmoved, especially if you are a voracious little girl (or grownup, to that matter) with an insatiable appetite for rich, floury goodies decorated with thick layers of icing/frosting and mountains of whipped cream. Pa-ra-dise! [...] 


So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity, captivated your attention and gave you the urge to read my article, then please hop on over to "Monsoon Spice" in order to read the whole article, get a glimpse of my pictures, discover my recipe and have a look at Sia's great site.

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Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le joli blog “Monsoon Spice” qui appartient à ma talentueuse collègue indienne Sia, je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses recettes sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que mon "Gâteau Victoria" à la crème et à la compote de prunes vous plaira car c'est un gâteau très British, merveilleusement raffiné et divinement bon. Cette création personnelle adaptée du magazine Delicious est une ode à la cuisine Anglaise qui est unique, si réconfortante, fabuleusement savoureuse, humble et qui est loin d'être insipide/fade, peu délicate et inintéressante comme le prétendent certaines personnes mal-attentionnées et à l'esprit étroit. Ce cliché est vieillissant et dépassé de mode...



~ Gâteau Victoria ~
Recette adaptée du magazine Delicious.

Pour 4-5 personnes.
Donne un gâteau
de 18cm.
Temps de préparation: un peu moins de 30 minutes.
Temps de cuisson: 35-40 minutes.

Ingrédients Pour Le "Gâteau":
175g de Beurre non salé, à température ambiante (+ supplément pour graisser le moule)
175g de Sucre cristallisé
175g d'Oeufs 175g (~ 3 gros, voir les commentaires)
1 CC d'Extrait de vanille pure
175g de Farine
1 CC de Poudre à pâte/lever (pas bombée)
1/4 de Sel de mer fin
3 CS de Lait
Ingrédients Pour La "Garniture":
6 CS de Compote de fruits ou de confiture (j'ai utilisé de la compote de prunes)
8 CS de Crème fouettée
Sucre glace, pour saupoudrer sur le dessus du gâteau

Méthode:
1. Préchauffer le four à 180 º C.
2. Coupez un disque de papier sulfurisé de 18cm, recouvrir la base du moule à charnière avec  et beurrer.
3. Mélanger ensemble la farine, la poudre à pâte et le sel. Mettre de côté.
4. Mettre le beurre dans un bol (ou le bol de votre batteur) avec le sucre semoule et battre ensemble jusqu'à ce que le mélange soit léger, pâle et mousseux.
5. Ajouter un oeuf à la fois, en battant bien après chaque ajout. Puis incorporer l'extrait de vanille.
6. Tamiser la farine et l'incorporer délicatement.
7. Ajouter suffisamment de lait afin d'obtenir une pâte qui tombe en "ruban" quand on la laisse couler de la spatule.
8. Verser la pâte dans le moule et lisser le dessus avec une spatule.
9. Cuire au centre du four pendant environ 35-40 minutes ou jusqu'à que le gâteau soit doré et que la pointe d'un couteau insérée en son centre en ressorte propre.




10. Laisser refroidir dans le moule pendant 10 minutes et démouler sur une grille recouverte d'un torchon en coton propre (afin d'éviter que la gâteau ait des marques), puis retirer le papier sulfurisé. Laisser refroidir complètement.
11. Couper le gâteau en deux, horizentalement et placez le partie inférieure du gâteau sur un présentoire/plat à gâteau. Tartiner généreusement avec la crème fouettée, puis avec la compote/confiture et couvrir avec la partie supérieure du gâteau.
12. Juste avant de servir, saupoudrer de sucre glace.

Remarques:

Toujours casser les œufs dans un bol et les peser avant de peser les autres ingrédients. Si jamais ils sont plus légers (ou lourds) que 175g, réduire (ou augmenter) la masse de beurre, de sucre et de farine en conséquence, afin que les quatre ingrédients aient le même poids que les oeufs.
Si vous n'aimez pas la confiture de framboise et vous voulez être aventureux, vous pouvez utiliser la garniture (compote de prunes, lemon curd, confiture de marrons/vermicelles, crème pâtissière, Nutella, etc ...) de votre choix.
Les gâteaux cuits, refroidis et non sandwichés (et non coupés en deux) peuvent être congelés pendant 3 mois au maximum.

Idée de présentation:
Servir ce gâteau pour le dessert ou à l'heure du goûter avec une tasse de thé ou de café.


131 comments:

  1. Je veux bien apporter le thé... Très bonne année 2012! Bises...

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  2. R s absolutely decadent and delicious. I love the cream and the jam oozing out the side....it makes my mouth water. Just gorgeous.

    Hopping over to Sia's blog now.

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  3. Bon Matin Rosa..

    Quel beau billet et je te remercie de m'avoir dirigé vers ton amie..Ce gâteau semble superbe.

    ET la photographie.. comme de raison:)
    Un bel hommage à ta Mamie.
    Tu commences bien l'année!

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  4. Beautiful guest post and such a fabulous dessert.

    Cheers!

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  5. Ohhh this sponge looks amazing! It's in my list since I've got Australian gourmet travel with this cake on the front cover. Looks so delicious!

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  6. What a lovely way to start the year Rosa with a charming guest post and a beautiful dessert. May 2012 bring you both much happiness and good health.
    Sam

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  7. wow...that is one fabulous dessert....looks just so yummy....as usual loved all ur pics...wishing u nur family a very happy new year :-)

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  8. Bravo Rosa ! la cuisine Anglaise est un régal ! tu as bien raison....je note que chaque fois qu'un gâteau délicieux ou chocolat ou même le pain....la référence est un livre Anglais ! et toc ! comme la cuisine Italienne les mets sont simples mais très aboutis, réfléchis, au final donnent le maximum tout en restant simples....`j'adore ce bel exemple que tu nous donnes ici : un délice...et ce n'est pas encore l'heure du thé ?
    bises Rosa !!! et je vais de ce pas voir monsoon spiceet delicious....

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  9. Merci Rosa pour ces magnifiques partages. Tu es fascinante..

    Bonne et heureuse année à toi XX

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  10. Ah mais quelles photos! On n'a même pas besoin de croquer dans le gâteau tant on a l'impression de le sentir sous la dent! C'est fabuleux!

    Moi aussi, j'adore la cuisine anglaise. Je ne comprends pas pourquoi tant de gens la snobent.

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  11. Another fine guesy post and a delicious start to the New Year!

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  12. Thanks for a wonderful post, I've enjoyed reading it and the pictures are amazing as always. Wish you a very happy new year!

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  13. I love these gorgeous pictures! I used to live in England and would do anything to visit again soon!

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  14. Lovely guest post Rosa! Victoria cake is one of my MANY weaknesses lol and it is surely one of the first cakes all British learn to make! I was told that the portions of ingredients in this cake should be of equal weight. I like your recipe since you used butter instead of margarine and regular flour instead of self-raising flour. Thanks for sharing this precious recipe of you grandmother Jean!
    Cheers and Happy New Year my friend!

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  15. Gorgeous , gorgeous, gorgeous!
    A lovely and sweet beginning to the new year!

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  16. The cake looks so yummy, yet simple, a perfect combination.

    Happy New Year to you!

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  17. This is what the British do so well - civilized tea with just sweet enough but never overboard. What a beauty! Thanks for the intro to Sia's site - it is indeed lovely. Left a comment - not sure if it took. This is one lovely way to begin 2012.

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  18. Superbe et bien gourmand !
    Bisous et très belle et heureuse année Rosa !

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  19. What a masterpiece! Thanks for introducing us to Sia, I will check out her site. Wishing you a very Happy New Year!

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  20. That cake is to-die for! And that a gorgeous site too (I love the name!)

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  21. You mean it well with us after the high days ;-)
    Kind regards und ein gutes neues Jahr !

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  22. What a fabulous plum gateau! The photos are phenomenal! As always, you gave us an extremely talented guest poster with gorgeous photos! Pure eye candy! Thanks for introducing us to Sia! Happy 2012 to you both!

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  23. Miaaaam!! c'est une régal!! bravo ma belle!

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  24. Wow! C'est un gâteau parfait pour l'heure du thé. Avec la compote de prunes, il a vraiment belle mine! Ça commence bien l'année:) Bonne Année 2012, chère Rosa!

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  25. Wow, phenomenal! This looks absolutely delicious, and the cream busting out the sides....Oh my!!

    xx
    Katie @ Epicurean Mom

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  26. If you Love Baking and Nigella, Check out my Giveaway at -
    http://www.rookieqookie.com/2012/01/pineapple-zabaglione-with-whipped-cream.html

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  27. With this cake i hope is really soon tea time also for me!! DELICIOUS :p
    i'm a fan of your blog in facebook! cool! a kiss
    vale

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  28. Hi Rosa,
    What an incredible looking cake! Love it. Why only tea time I could have this anytime. Happy New Year,.

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  29. Thank you so much for this Rosa! I love Victoria sponge...it looks amazing!

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  30. Perfect guest posting recipe for drool-worthy Monsoon spice :)

    Happy New Year to you and the family :)

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  31. The luscious centre with the jam and cream looks wonderful! :D

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  32. Your photos are always so stunning.. loving the blue tint you gave to these. As for the cake .. only wish I could taste some! Happy New Year Rosa :)

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  33. Your stories about your background are always delightful and your photos enchanting! Just gorgeous! And your Victoria sponge is what I have long dreamed of making and making so perfectly!

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  34. What a gorgeous Victoria sponge Rosa! Just delicious!!

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  35. Great post, great cake, great photos!
    Happy New Year!
    Cheers:)

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  36. I'm a bit like you: when I miss England too much, some really nice scones or a fruit cake or a Victoria sponge cake makes the deal! Lovely cake you made and ovely pictures as usual! Happy new year!

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  37. Rosa, many, many thanks for gracing my virtual kitchen with your beautiful clicks, wonderful recipe and lovely narration. You never fail to inspire and surprise me with your unique posts and this post just reminded me why I am hooked to your blog :) wishing u and ur loved ones a very happy new year! xoxo

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  38. ehhhh je reconnais qq photos ;)
    Superbes comme d'hab, Rosa !!! you are gifted !
    a bientot,
    corinne

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  39. About tea time here...this looks spectacular!

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  40. Rosa, these photos are dazzling beyond belief! This cake is stunning. I will dash over now to check out Sia's blog :)

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  41. OH MY GOD dear Rosa your pictures lkook stunning and georgeous!!!! love this cake! Have a nice and Happy New year and many georgeous recipes (lol)
    Love your blog Rosa:)))

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  42. I definitely wish it was tea time here, but only if I had that cake. This photos stopped me in my tracks. Simply beautiful!

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  43. Rosa dear your pics are always heart warming and this dessert is gorgeously fabulous!
    Wish you and all your loved ones A Very Happy New Year 2012!:)

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  44. wow Rosa your 1/2 Brit love it and this looks divine its my favorite cake

    Happy new year

    Rebecca

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  45. The cake looks exquisite...I will stop over now :)

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  46. delicious! your sweets always look so tempting!

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  47. Classic! Nothing can beat a yummy Victoria sponge with a cuppa!

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  48. Hi Rosa,
    Victoria sponge is a classic and yours look so delicious and moreish!!
    Love the amazin photos as always...
    Cheers,
    Lia.

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  49. now that's how a cake should be filled: extra filling! fabulous!

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  50. Despite all the pies, cakes, cookies and other sweet treats I devoured over the holidays, I'm still lusting after this cake. That's how GOOD it looks. Mmmm.

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  51. What a fabulous guest post. That cake looks incredible!!! Your photos make it look even more delicious. x

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  52. Your cake looks delightful! Love those layers, and the filling is giving me sweets cravings.

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  53. Love your beautiful photos! And the cake looks so scrumptious!

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  54. What a beautiful cake. I can think of only YOU who can make this kind of cake and take great pictures of it. Happy New Year Rosa! It was great to meet you last year and I sincerely look for your new posts this year!

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  55. On ne s'en lasse pas du Victoria sponge ;-)
    Excellent début d'année Rosa.

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  56. Tempting indeed Rosa...especially since not only does it have me running for my special fork...it's got me curious enough to want to add it to my repertoire of to-do cakes ;o)

    As for your lack of 'pied-à-terre'...you might just consider what a rooted home you've established right here with us ;)

    Happy New year my friend. Here's wishing that you complete your heart and spirit with everything in between to create other joyful memories ;)

    Ciao for now,
    Claudia

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  57. Such a beautiful classic British cake. Yours looks gorgeous, so light and fluffy!!!

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  58. The cooks looks delicious and your pics are truly amazing. I'm just a beginnger both with my baking blog and food photography and it's not easy...So thanks for great inspirations!!

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  59. ROSA, je te souhaite tous mes bons voeux pour cette nouvelle année.

    Voilà un gâteaux bien associé, mon estomac ne suis plus !!!
    Je te souhaite un beau mercredi

    Valérie.

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  60. Celui-ci je l'aime - et je ne l'ai jamais fait. Delicieusement tentant, encore une fois.

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  61. Yummmmmmmmm! {That pretty much sums up my sentiment}

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  62. It certainly epitomizes Englishness! It's a lovely simple cake but needs a bit of skills not for it to sink. I felt a bit homesick after reading your post being a Northern English lass myself

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  63. The cake looks so moist and delicious!

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  64. That is the best looking torte I have seen in a very long time. I love how the filling is just oozing from the sides - how tempting! And your image are fabulous.

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  65. Ohhhh...impresionante querida Rosa una torta adorable me encanta,bellas imágenes son dignas de aplaudir,abrazos y un excelente año nuevo,hugs,hugs.

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  66. Put simply: Extraordinary! Cheers for the new year Rosa!

    xoxo Roz

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  67. Gorgeous photography Rosa of those buildings and the gateau made me speechless!!

    Really this cake is a Victoria (victory) for sweet lovers :)

    Congrats for this guest post of Sia!

    All the best in this 2012!!

    Gera

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  68. Gorgeous as usual Rosa!! Loved your photographs and the cake looks to-die-for!! I hope you will do a guest post for me too sometime :)

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  69. Absolutely knock-out photo's, Rosa! I could just gnaw through the screen to get at that cake.

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  70. Oh yes, the English can do cakes :))) Love that quote from Calendar Girls and I agree that a well-made Victoria sponge is a thing of great beauty. All the best for a stunning 2012!

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  71. I have a deep craving now, you make it very hard for a girl to behave on her diet!

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  72. Absolutely fabulous!!! pictures and recipe.

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  73. Rosa, Wow! I could just reach out a grab that slice of Gateau. I especially love the first photo of the slice with a leaf. Delish!
    Happy New Year to you,
    Erin

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  74. It looks like a delightful Summer cake. Even all your photos look almost as if they were taken on a sunny Summer day. Thank you for this bit of warmth.

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  75. spongy delicious looking cake lovely pictures
    following you on google friends too :)

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  76. Ton gâteau est la meilleure preuve de richesse de la cuisine anglaise et tu t'en fais une excellente ambassadrice. Bonne année à toi.

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  77. A wonderful sweet treat to ring in the New Year, wonderful guest post!!

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  78. This is truly beautiful. Hopping right over to Sia's.

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  79. des photos juste superbes et une recettes tres alléchantes
    je te souhaite une année pleine de bonheur, d'amour et de gourmandise.
    pour la pate de pistache, pas besoin de plaque de cuisson !!!

    bisous à toi et bonne journée
    virginie

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  80. I've had this cake in England while visiting friends and it's fabulous! Yours looks so delicious and your photos are always top-notch. Have a lovely weekend. Missed your great clicks in BWW this past Wednesday.

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  81. Meilleurs voeux pour cette nouvelle année. Elle va être gourmande et belle à ce que je vois...

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  82. Lovely to put a recipe and photo to a name I've heard many a time, Rosa. This Victoria Sponge cake looks divine!

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  83. What a gorgeous guest post rosa! Hopping over to Sia's now!

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  84. Je suis aussi convaincue que toi du côté innovant de la cuisine anglaise, et ce gâteau au prunes me ravit d'avance.
    Je te souhaite une très belle année 2012, Rosa, gourmande et sereine.

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  85. Hi Rosa,
    Passing by to whish you a fantastic weekend.
    Cheers,
    Lia

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  86. Je me disais bien aussi qu'il y avait un petit côté anglais à la chose... Belle année, Rosa !!

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  87. This looks so good! Awesome photography! :) xx

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  88. Rosa - this cake looks so luscious and those photographs are magnificent. You are so talented in so many ways.

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  89. Je suis totalement fan de ce gateau!!! je vais le noter et le tester très vite!
    Bon week end ma belle!

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  90. Lucky you to be in Europe! I so love it there. I had my first Victoria Sandwich in Dublin last summer. Oh my. As usual, your photos are incredibly beautiful. <3

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  91. mmmm, im drooling here! that plum compote looks so delecious.. lovely pics :)

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  92. La receta deliciosa como las fotos. Feliz año.

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  93. Thank you for sharing your charming photos and the delicious recipe. We are homesick for Europe and your photos made us smile.
    Cheers:)
    Judit & Corina

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  94. That cake looks delicious, Rosa! Beautiful photography!

    ~ ray ~

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  95. That's a cake to die for, Rosa! Looks delicious as always.

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  96. Love this blog (and this Victoria Sponge!) I'll keep an eye on you! :)

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  97. That Victoria Sponge looks perfectly delicious!

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  98. Difficile de résister:) Bonne semaine Rosa!!xxx

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  99. I've never had this cake. Beautiful shots!

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  100. A stunning cake that makes me want to sit with friends drink tea and eat this cake.

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  101. this is heavenly, rosa! i like the cake part, of course, but the filling is magnificent!

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  102. c'est magnifique !
    Très bonne année 2012
    Bises

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  103. Hi Rosa,
    I've visited your blog on several occasions, and each visit has left me in awe of your talent. So I don't forget to visit more often I've just subscribed to your feed.

    I love your introductions to Sia's blog and the history behind your cake. Will stop by for the recipe. Your photos are exquisite, as are your stories and recipes.

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  104. I lvoe the victoria sandwitch.. Have made the victoria cake in the form of a loaf.. and my boy adorned it..

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  105. ton blog me permet : d'enrichir mon anglais qui en a vraiment besoin, je lis toujours les billets en anglais d'abord et en français; il me permet égaler d'être jalouse de tes photos magnifiques (j'assume) et bien entendu de me donner envie de cuisiner.
    Il est superbe ce cake.
    et autre chose : l'image que j'ai de la pâtisserie anglaise est loin de ce tu décris et c'est grâce à des billets comme celui-ci.

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  106. Loved reading this story, Rosa and the photos are beautiful as always. Happy New Year to you and this is one gorgeous cake!

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  107. Très gourmand... j'en prendrais bien une part maintenant avec un thé. Bises.

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  108. Gorgeous as always, Rosa! Absolutely perfect for tea time - a classic dish.

    We both had grandmothers named Jean, too :)

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  109. Victoria sponge is one of those recipes that is just so rewarding to make at home, even if you are lucky enough to live in England. The idea behind it is simple and glutton, unfortunately the realisation is often not the best one. Your pictures are so mouthwatering, as usual.

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  110. E' da un pò che non passavo ma ogni volta i tuoi post mi sorprendono sempre... troppo belli!! Un abbraccio

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  111. Le Victoria Sandwich me rappelle plein d'excellents souvenirs ... J'en mange toujours un lorsque je retourne en Angleterre ... Là, tu m'as donné envie d'en faire ... À la compote de prunes, ce doit être une tuerie ...
    Bisous et merci
    Hélène

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  112. A mesmerizing post of traditional goodness Rosa. I so adore when you visit your roots.

    I'm off to visit, Sia.

    Thanks so much for sharing and introducing your new blogging friend:)

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  113. Dearest Rosa, What a sweet post about your grandmother and this delicious cake! Looks absolutely scrumptious-- That slice is making me drool...I could eat that right now :) Now, heading over the other site!

    HUGS <3

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  114. Victoria sponge is such a classic. You have made it look so inviting with the thick layer of cream and jam oozing out of the sides... I am drooling!

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  115. Oh my Gosh what lovely pictures are these!! Your cake is mouthwatering! Cheers!

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  116. trop miam ton gateau, j'adore !!
    excellente année à toi, mille bisous, continue de nous régaler.

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  117. That is one tempting slice of cake with the jam oozing from the middle! I want to dive in.

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  118. I could live in your photos. Can I? That cake is just divine.

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  119. I d love a piece of your torte. simply devine! I know how u feel... I am frightend to loose my roots in france too, since my mamie died and my grandpa will not live forever, and I havents been there for over 5 years. Its never easy I guesse.

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  120. Wow... Simply, wow. Cakes like these are my absolute favourite. Simple, humble but minimalistic. My favourite things when it comes to flavours or presentation. You're so talented, always a joy to read what you cook next in your kitchen. Thanks for all your hard work and dedication towards your blog! I know you may feel worn out sometimes, but I hope you know we really, really do appreciate your efforts and everything you've poured into it. Take care, Rosa!!

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  121. That cake has my mouth watering!

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  122. stunning cake and i love the hard shadows and light in the picture with the man in it! lovely all around!

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  123. The cake looks absolutely gorgeous. I love your clicks, Rosa!

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  124. Hey Rosa..loving your pics even more now-a-days with the nice play of dark and light.. I wish I too leave the apprehension of shadows and play more naturally!

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  125. It’s about make your treasured moments live long, even after time has passed on. It’s the digital quality manner of picture captivating that brings the event even livelier. Certainly Olympus did a great deal in this regard. The link at www.rightshopping.in/g/itb.asp?C=Canon-Camera&b=Canon&cid=2 is what one has to link.

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  126. Ou comment me donner envie de passer directement au dessert, à moins d'1 heure du dîner ;-)

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