Revisiting a Classic // Victoria Sandwich Cake

Newness is taking on a classic form this week.

The past few mornings have been positively enchanting.  The temperatures are ringing in at an airy 54-60 degrees and the chirping of giddy feathered friends beckons me to embrace earlier mornings.  I have always loved waking early and grabbing hold of the day with both hands, but I flirted with a nasty habit during the winter months and found myself returning to bed after making breakfast and sending Mr. Pedantic on his way each morning.  Those extra minutes of sleep made it all the harder to actually get myself up when my alarm finally went off.  

Now that Spring has shown her face, I can embrace the pre-6am hours a bit more willingly because that's what Spring does, she inspires.  She's a freaking trick-you-into-thinking-you-like-wearing-shorts-and-organizing-your-house goddess and I love her for it. 

She also inspires ambition in the kitchen.  Creativity never alludes me more than in the winter months.  It is not that I do not appreciate the winter, I relish it, but I find myself aching for my old favorites and seldom craving newness.  Spring changes all of that. 

I was introduced to this classic cake quite recently through my much-adored Great British Bake-Off.  After seeing this cake in all its English glory, I jotted it down on my imaginary "to-bake" list. 

This venture was a greater learning opportunity than I had anticipated.  I soon discovered that this simple cake is as rich in history as flavor.  

It was titled after one of its greatest patrons and my newest obsession - Queen Victoria, and its fame was far from modest.  The pound cake-like layers were rich and buttery, unlike the traditional genoise sponge cakes that England had been baking for so many years.  This richer flavor was made possible by the addition of the culinary world's new power tool - baking powder. Up until the addition of baking powder in the mid-1800s, cake batters depended on beaten egg whites for their leavening, which led to a much lighter, spongy texture.  This slightly dense, fat-laden cake was a welcome alternative. 

As with nearly all long-loved recipes, there are many schools of thought on how to achieve the "perfect" sandwich cake.  Buttercream, whipped cream, or no cream at all?  Is raspberry jam canon or are we allowed other options?  Do we melt or cream the butter?  

After a fair amount of research, I, like many others, have arrived at the conclusion that as long as it is a "sandwich" that tastes good the other variables can be left to the baker's discretion.  

These cake layers are very much your standard American yellow cake, with my chosen addition of poppy seeds.  I first tested this cake with the recommended self-rising flour, but opted for cake flour in the end because I prefer the closer texture. 

Two layers, baked and cooled. 

Now we begin our sand-witchery. 

Airy lemon whipped cream and sticky, seedy, raspberry jam comprise our fillings.  A generous dusting of confectioner's sugar is added for good measure. 

Do you hear the kettle singing? 

This cake is not exactly awe-inspiring or show-stopping.  It is not Nutella-filled, or caramel-stuffed, but, it is truly good.  A simple, refreshing, mid-afternoon or, dare I suggest, breakfast cake. 

Sometimes I do not want over-the-top, sometimes I just want something yummy that feels guiltlessly indulgent to snack on in between sips of tea. 

Look at those layers?  Are you beginning to understand the charm of this sweet sandwich? 

What will you explore this spring? 

Sincerely, 

Pedantic Foodie

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Victoria Sandwich Cake

yields eight servings

for the cake

- 3 cups cake flour 

- 1 tablespoon baking powder 

- 1/4 teaspoon kosher salt

- 1 cup unsalted butter, softened

- 2 cups granulated sugar 

- 4 eggs 

- 1 cup whole milk

- 1 tablespoon poppy seeds 

- 1 tablespoon vanilla extract

Preheat oven to 350 degrees. 

Sift to combine cake flour, baking powder, and kosher salt.

Using your stand mixer fitted with the paddle attachment, beat butter on medium speed for one minute.  Add sugar and beat until fluffy; about 2 minutes. 

With the mixer on low speed, beat in eggs, one at a time; scrape down the sides of the bowl as necessary. 

Slowly mix in half of the flour mixture, followed by half of the milk.  Add the remaining flour and milk, mixing thoroughly, until the batter is smooth.  Mix in poppy seeds and vanilla. 

Divide the batter evenly between two 8-inch cake pans that have been well greased and dusted with flour.  Tap the pans on your countertop to remove any air bubbles. 

Bake on the center rack for 45 minutes; until the cakes spring back slightly when tapped gently. 

Allow the layers to cool completely before assembly.  After the cakes have cooled, examine the layers as you may wish to level out the top of the bottom layer if it is domed.  If so, gently run a serrated knife along the top of the bottom layer to create a flat surface.  Dust off any crumbs. 

for the cream & assembly

- 1 cup heavy cream 

- 2/3 cup confectioner’s sugar + extra for serving 

- zest of one lemon 

- 2/3 cup raspberry jam

In the bowl of your stand mixer, combine heavy cream, confectioner’s sugar, and lemon zest.  Beat on high speed until thick and stiff; about three minutes. 

Spread the jam over the bottom layer of cake and cover with whipped cream.  Top with the second cake layer and dust the cake with confectioner’s sugar.  Allow the cake to rest in the refrigerator for 30-60 minutes.  This will give the flavors a chance to meld. 

Serve alongside steaming cups of your favorite blend.  I am partial to this one myself.  Enjoy!! 

Kale, Barley & Roasted Beet Salad with Poppy Seed Dressing

Hey! Hey! Hey!!!

How are you doing?

I find myself constantly alternating between dreamy, instagram-worthy living where I have a cup of tea and homemade short biscuits at 3pm each day and trot around windy cities with my husband on weekends, and not being able to remember how long ago I washed my current bath towel and scrambling around at 4:45am to try to find Mr.  Pedantic a pair of black socks for work. I'm not sure how all three hundred pairs always manage to be dirty. 

This salad right here is for the organized days.  The days where we are purposeful about fueling these bodies of ours. 

This is my adaptation of an amazing salad I had when I visited Chattanooga a year and a half ago.  Up until that point, I would have told you that I did not eat beets.  

Then, I ordered a salad in some very hipster, exposed beams + crystal chandelier kind-of coffee shop and fell in love with the sweet, jewel-like cubes that lay atop my greens.  That salad taught me that roasted beets are nothing like the horrible canned slices of my childhood.   

This salad also makes me really like kale, which is sometimes a challenge.  I had a kale chip experience once.  I don't want to talk about it...

So let's make it!

Wash your greens, scrub your beets, and preheat your ovens. 

Beets are wrapped up in aluminum foil, along with a bit of olive oil, and roasted until soft and sweet. Then we get to peel off those skins, which is also known as, "time to dye our fingers fuchsia." 

I love the addition of barley in this salad because it makes my brain think I'm eating pasta and adds a very welcome chewy texture. 

Kale is chopped fine and gets cozy with our still-warm barley and a sweet honey and poppy seed dressing.  

The colors here are making me really happy. 

Now, for the toppings. 

I threw pistachios, dried cranberries, and feta atop this salad, but the sky is the limit!  Use whatever nuts or dried fruits you have on hand.  I think walnuts would be excellent. 

The salty feta alongside the sweet roasted beets is my favorite. 

I know it's Pi Day, but around here pretty much every day is Pie Day - just check the archives.  Oh, and when you need to detox, me and my new salad will be waiting here for you.  xoxo

Sincerely, 

Pedantic Foodie

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Beet & Barely Salad

serves 4-6

for the beets

3 medium-sized beets, greens removed

1 1/2 teaspoons olive oil

Preheat oven to 400 degrees F. 

Clean beets thoroughly.  Cut 3 large squares of aluminum foil and pour 1/2 teaspoon of olive oil into the center of each.  Place each beet on top of the oil and wrap the sides of the foil up and around the beet, sealing it tightly.

Place the foil-wrapped beets in a baking dish and bake for 50-60 minutes, or until fork-tender.  

(This is a great time to cook your barley.)

Allow the beets to sit until they are cool enough to handle, then peel away the outer skins.  Chop into 1/4-inch cubes. 

for the barley

1 cup quick-cooking barley*

2 1/2 cups chicken stock 

1/2 teaspoon kosher salt 

1 tablespoon extra virgin olive oil

Combine barley and chicken stock in a 3-quart sauce pan and bring to a boil over high heat.  Reduce heat to low and simmer, with the lid on, for ten minutes. 

Remove the pan from the heat and allow the barley to sit, covered, for five minutes.  Drain away any excess liquid and fluff with a fork.  Drizzle with olive oil and toss to combine.

Allow the barley to cool slightly before adding it to the salad. 

*I buy Trader Joe’s “10-Minute Barley.”  Of course, if you prefer traditional barley, that will certainly work here - just prepare it according to the maker’s instructions. 

for the dressing

3 tablespoons honey 

1 tablespoon dijon mustard 

1/2 teaspoon sea salt 

1 teaspoon poppy seeds

2 tablespoons fresh lemon juice 

1/3 cup extra virgin olive oil

In a small jar, combine honey, dijon mustard, sea salt, poppy seeds, and lemon juice.  Use a fork to whisk together. 

Add the olive oil to the mixture and top your jar with a tight lid.  Shake until the dressing is smooth and well combined.

toppings & assembly

6 cups kale, cut roughly into bite-size pieces 

1/2 cup dried cranberries 

1 cup crumbled feta 

1/3 cup pistachios  

cooked barley

roasted beets

prepared dressing

There are two ways to make this salad.  The first option is to prepare it as instructed below for serving a large group.  The second option would be to refrigerate the roasted beets, barley, and dressing in separate containers and build individual salads as you need them.  (The individual elements will last at least a week in the refrigerator.)  The choice is yours.  For an individual salad, I used two good spoonfuls of dressing. 

Pour the dressing into the bottom of a large salad bowl and add chopped kale, barley, and roasted beets; toss to coat.  Allow this mixture to sit for five minutes or so.  This resting time will give the kale a chance to soften.  Top with cranberries, feta, and pistachios.  Serve immediately and enjoy!