Tag Archives: Compote

Victoria Sponge Cake


I’ve seen them in bakeries. I’ve heard of them and I’ve tried it a couple of times. Those attempts were not that successful, sadly. They just didn’t turn out to be as fluffy and spongey like how they are called. Since then, I’ve stayed away from considering trying to bake one. It was all good until the day I came across this recipe from Felicity Cloake, writing for the Guardian. It tempted me and I gave in. And this was the end result.

Instead of a jam, I had used a mixed berries compote. And no cream as my husband reminded me that we are watching our weights. It was lovely. We didn’t miss the cream. Light, fluffy with the compote giving that burst of extra flavor. I felt very grateful to Ms Felicity Cloake for coming out with this recipe with every bite I had.

This recipe below is adapted from Felicity Cloake’s Perfect Victorian Sponge Cake recipe.

3 large eggs, with their weight taken whole
Of the same weight, equivalent amounts of sugar, salted butter in room temperature and self raising flour*
1 tsp baking powder
1 tsp salt
2 tbsp milk
Powder sugar for topping
Jam or compote for filling (Raspberry is the traditional flavor for the jam)

1. Grease and line bottom of round cake pan/pans if you have 2 of 21cm. I used a 23cm pan. Preheat oven to 180 degrees Celcius or 350 degrees Fahrenheit. Weigh your mixing bowl before using to achieve accurate division of the batter later.
2. Cream butter and sugar until pale and fluffy using a mixer. It will take about 2 minutes to reach the fluffiness needed.
3. Beat in the eggs one at a time making sure that each addition is well incorporated before the other. With a silicon/rubber spatula, scrape down the sides of the bowl and mix the batter to make sure everything is well incorporated.
4. Fold in the dry ingredients. Once folded in, add just enough milk to achieve the texture where it drops easily from the spatula but not runny.
5. Divide the batter in 2 equal amounts. Use a weighing scale, if preferred.
6. Pour the batter in and bake until it is risen and golden. The inserted skewer should come out dry and clean.
7. Let the cake cool in the pan for about 10 minutes. After which remove and let cool on cooling rack. The flat side down. Repeat step 6 if using only 1 pan.
8. Once both cakes are cooled and ready, assemble cake by placing the least desired layer on a plate. Cover the top with jam or compote of your choice. Top with the remaining layer of cake. The domed side facing up. Sprinkle powdered sugar over the cake. Enjoy!

By the way, I love a cup of Earl Grey tea with my cake. What is the drink of your choice?


Mandarin Oranges 2 ways/Zweierlei Mandarinen


In winter, it is dull, dark and cold. Yet it is curiously season for oranges, tangerines, mandarins and all sorts of citrus fruits. Coming from a tropical country, I find it really funny. But, I do not complain about the nutrition and colors they provide me in this harsh season.

Yummy and juicy as they are, they sometimes can be very sour. I have the misfortune of buying a pack of mandarins that was way too sour to be consumed on its own. After staring at them for a week, I decided to make the best of the situation. I present to you mandarin juice and mandarin compote.


The juice is easy, obviously. Cut them in halves, juice them and stir in honey to taste. Perfect to kick start the day with.

As for the compote, I had saw the recipe from a magazine called ‘Einfach Hausgemacht’ (which translates to Simply Homemade in English). As it is not mine to publish and share, I could only share the picture of the mandarin compote here. However, I do not doubt the ability of fellow cooks and bakers to recreate this, if wished to. Peeled mandarins soak in a simple just boiled sugar syrup spiced with star anise and cinnamon stick overnight before serving.

So next time when you have extra mandarins and have no idea what to do with them, be inspired!



Es ist kalt und dunkel im Winter. Denoch ist es die Zeit für Orangen, Mandarinen und alle Zitrusfrüchte. Ich finde dass sehr lustig weil Ich aus den Tropen komme . Nun, beklage Ich mich nicht. Sie gibt mir Vitamine und Farbe in diesen schweren Bedingungen.

Manchmal können sie sehr sauer sein. Ich hatte einmal Pech mit meinen Einkauf. Sie waren viel zu sauer und waren nicht essbar. Nach einer Woche entscheidet Ich mich etwas aus ihnen zu machen. Ich gebe Euch Mandarinensaft und Mandarinenkompott.

Der Saft ist aber ganz einfach. Die Mandarinen halbieren, mit Entsafter Saft machen, Hönig dazu geben zum abschmecken. Fertig. Perfekt für Morgens.

Aus dem Magazin, Einfach Hausgemacht, habe Ich ein Rezept für Mandarinenkompott funden. Das Rezept gehört leider nicht mir, darum kann ich es nicht verteilen. Aber kann man sehr einfach wiedergeben. Geschälte Mandarinen im gezuckertes Wasser mit Sternanis und Zimtstange übernacht ziehen lassen. Fertig.

Nächste Mal wenn es zu viele Mandarinen gibt, kann man probieren. Sei inspiririet!