Recipe from Pam Thomas
Submitted by BrightRED Publishing
for the pastry
100 g plain flour
25 g butter
25 g lard
for the sponge
100 g butter
100 g caster sugar
100 g self raising flour
for the glaze
100 g icing sugar
To make the pastry, sieve the flour into a large bowl. Add the fat. Cut into small pieces before rubbing in to form fine breadcrumbs. Use some cold water to bring together to form a dough. Knead lightly before resting in the fridge overnight.
Preheat oven to 190 degrees Celsius. Grease a 20cm round cake tin. Remove pastry from the fridge and bring to room temperature.
To make the sponge, cream together the butter and sugar until light and fluffy. Add the egg and fold in the flour.
Lightly flour the work surface before rolling out the pastry. Line the cake tin. Leave to relax before trimming.
Spread the base with jam.
Add the prepared sponge mixture on top. Bake for approx. 25-30 mins.
Remove from the oven when well risen, golden brown and bounces back when pressed. Cool.
Mix together approx. 100g icing sugar with some water to form a thick glace icing; spread onto the top of the cake.
My paternal grandmother was a wonderful baker; pastry in particular was her speciality. We used to visit as a family for Sunday lunch and the highlight at the end of the meal was one of her cakes – an Albert Cake. This cake had a short-crust pastry base, home-made strawberry jam, light and fluffy sponge topped with white glace icing.
My sister loved the sponge and icing, but didn’t like jam and as she was older than me, she used to carefully cut off the pastry base, making sure all the jam was left behind and pass the pastry with jam to me – leaving her to eat the sponge…..and me with the pastry and jam.
My gran used to claim her success was due to the fact she made the pastry in advance and always chilled it over night. My dad adored getting the pastry scraps made into a jam turnover for him.
Pam Thomas is published by BrightRED Publishing.