At the beginning of the year I was selected by Sugar and Crumbs to receive some of their products in order to test and review them on my blog in March. I’ve been lucky enough to receive some Sugar and Crumbs products before (see here, here and here for previous review posts).
If you haven’t heard of Sugar and Crumbs before, they sell naturally flavoured icing sugars and cocoa powders in a multitude of delicious flavours, as well as other cakey decorating bits and bobs. From a choice of flavours, I’ve chosen Key Lime, and Black Cherry icing sugars.
The theme for chosen bloggers in March was “cheesecake”, a theme which left me a bit stuck for ideas initally. However, after a little pondering I’ve decided to make some cake classics with a Cheesecake twist!
First up for today’s post – the humble Victoria Sponge with a lime cheesecake twist. Victoria Sponge is Mr B’s favourite bake. If you make a light and airy sponge and fill it with a thick jam and fluffy buttercream, you will be his friend for life. I think he was a bit dubious when I suggested that I might go a little bit renegade on his much-loved bake.
The first change I made was to make mini sponges using this Lakeland mini sandwich pan. The second was to replace traditional vanilla sponge with a sponge flavoured with lime zest and juice. The third was to use some lime cheese (more commonly known as Lime curd) in place of jam and my final change was to make a cheesecake filling using the Sugar and Crumbs Key Lime Icing Sugar with some cream cheese.
As usual, I valued the Sugar and Crumbs icing sugar as it was a delicate lime flavour and complemented the zesty cake and sharp creamy curd well. I do think it smells great, if so very slightly synthetic- but that probably was because I had plenty fresh lime scent hanging around in the kitchen. Another point to note about the packaging of the icing sugar is that the packs are resealable – I have a tendency to knock my boxes of icing sugar in the cupboard which then go EVERYWHERE, so having a resealable packet means I keep every precious granule of icing sugar very secure! There’s also a go-to recipe for standard buttercream on the back of the packet which is useful.
You can scroll down for the recipe and photos below. Despite my attempts to do so, the cakes aren’t as dainty as I’d like, but they sure taste good and a good alternative bake to a traditional Victoria Sponge. As a side note if you aren’t keen on lime, I think that you could replicate this bake with any flavour of icing sugar available from Sugar and Crumbs.
Victoria Lime Cakes with a cheesecake twist
- 175g unsalted butter, soft
- 175g caster sugar
- 3 eggs, beaten
- 175g self raising flour
- zest of one lime
- 2 tsps of lime juice
- a pinch of salt
- lime curd/cheese
- 250g Sugar and Crumbs Key Lime icing sugar
- 50g icing sugar
- 180g tub of Philedelphia or other full fat cream cheese.
*Note that the icing sugar and cream cheese amounts actually make enough filling for 24 mini sponges!
Preheat the oven to 180c/Gas 4.
Mix the butter and sugar together until creamy and soft.
Gradually add the eggs until the mixture is well combined.
Gradually add the flour and the salt. Continue mixing, then add in the lime zest and juice.
Bake for 15-19 minutes, then cool on a rack.
While the cakes are cooling – mix the icing sugars with the cream cheese. The texture should be like almost whipped cream. Store in the fridge for 10 minutes, this should cause it to thicken very slightly.
When the cakes are cool – slice in half width ways and coat the bottom half with the lime curd.
Thanks to Sugar and Crumbs who sent me a bag of 250g Key Lime Icing Sugar for the purpose of writing this review. My review is honest – if I didn’t like Sugar and Crumbs, I would tell you! Look out in the next few days for the other recipes using Black Cherry flavour icing sugar.