{"id":19589,"date":"2014-09-26T11:04:16","date_gmt":"2014-09-26T10:04:16","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=19589"},"modified":"2014-09-26T11:08:42","modified_gmt":"2014-09-26T10:08:42","slug":"john-whaite-classic-victoria-sponge-recipe-on-lorraine","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/19589\/john-whaite-classic-victoria-sponge-recipe-on-lorraine\/","title":{"rendered":"John Whaite Classic Victoria Sponge recipe on Lorraine"},"content":{"rendered":"<p>John Whaite bakes a classic Victoria Sponge recipe on Lorraine.<\/p>\n<p>The ingredients are: 225g unsalted butter, softened, 225g caster sugar, 4 large eggs, 225g self raising flour, Strawberry jam, Strawberries and Icing sugar.<\/p>\n<p>For the Chantilly cream: 500ml double cream, 100g icing sugar, Seeds from 1 vanilla pod and 2 tbsp rum.<\/p>\n<p>To prepare the sponge, preheat the oven to 180c\/160c fan. <\/p>\n<p>Grease and line 2 x 20cm loose bottom sandwich tins.<\/p>\n<p>In a mixing bowl cream together the butter and sugar until very pale and fluffy. <\/p>\n<p>Add the eggs and beat those in, then sift in the flour and fold that in gently.<\/p>\n<p>Divide between the two tins and bake in the preheated oven for 18-22 minutes or until a skewer inserted into the centre comes out clean. Allow to cool until completely cold.<\/p>\n<p>To assemble spread the jam over one of the cakes. <\/p>\n<p>Top with the other cake then top with fresh strawberries chopped in half and a generous sifting of icing sugar.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/victoria-sponge1.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/victoria-sponge1.png\" alt=\"\" title=\"victoria sponge\" width=\"570\" height=\"347\" class=\"aligncenter size-full wp-image-19592\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/victoria-sponge1.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/victoria-sponge1-300x182.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"John Whaite bakes a classic Victoria Sponge recipe on Lorraine. The ingredients are: 225g unsalted butter, softened, 225g caster sugar, 4 large eggs, \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/19589\/john-whaite-classic-victoria-sponge-recipe-on-lorraine\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":19592,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,133],"class_list":["post-19589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-lorraine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/09\/victoria-sponge1.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/19589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=19589"}],"version-history":[{"count":4,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/19589\/revisions"}],"predecessor-version":[{"id":19594,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/19589\/revisions\/19594"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/19592"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=19589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=19589"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=19589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}