Mother’s Day Special Mini Cardamom Victoria Sponges

For the sponges

1. Preheat the oven 180C/160C Fan/Gas 4 and have the Stork and eggs ready at room temperature.
2. Bash the cardamom pods with a rolling pin to release the seeds. Put the seeds into a pestle and mortar and grind until fine.
3. Sift all of the dry ingredients together, including the crushed cardamom seeds
4. Grease the mini cake tins using a thin layer of Stork
5. In a separate bowl use a mixer or mix by hand to cream together the sugar and Stork until light and fluffy.
6. Add the eggs into the creamed Stork and sugar one at a time and mix until it is completely absorbed into the mixture before adding the next one. The mixture will look light and fluffy once the eggs are mixed in.
7. Fold in the dry ingredients using a large spoon, adding a dash of extra milk if necessary, this is to ensure a batter with a soft dropping consistency.
8. Divide the mixture between the cake tins and spread with a spatula to ensure even cakes.
9. Bake for 18-20 minutes until golden-brown and springy to the touch or a knife comes out clean.  Remove from the oven and leave to cool.

For the cream

1. Pour the cream into a large bowl, scrape in the vanilla seeds and whisk until soft peaks have begun to form. Â
2. Sift in icing sugar and gently fold cream.

For the tempered chocolate

1. Chop three quarters of the chocolate (300g) on a chopping board, using a serrated knife.
2. Finely chop the remaining quarter or process it with the blade knife attachment using a food processor.
3. Place the roughly chopped chocolate in a bowl. Fill a saucepan halfway with hot water, and put the bowl over it to create a bain-marie. Ensure that the bowl does not touch the bottom of the saucepan. Slowly heat the water, keeping a close eye that it does not boil. Stir regularly using a flexible spatula so that the chocolate melts smoothly.
4. Check the temperature with a thermometer. When it reaches 55C-58C (131F-136F), remove the chocolate from the bain-marie.
5. Set aside one-third of the melted chocolate in a bowl, in a warm place. Add the remaining finely chopped quarter of the chocolate into the remaining two-thirds of the melted chocolate, stirring constantly. Dark chocolate should reach a temperature of 28C-29C (82F-84F).
6. Then add the melted chocolate that you have set aside to increase the temperature. Dark chocolate should reach 31C-32C (88F-90F). Stir until the right temperature is reached.

Filling and decorating

1. Pour your tempered chocolate into x12 heart moulds and leave to set
2. Once cooled, cut each cupcake in half and fill with a layer of jam and cream
3. Once filled, replace the tops of each cupcake ahead of final decorating
4. Carefully remove the chocolate decorations from the moulds, top each cake with a heart chocolate and dust lightly with icing sugar.

how_make

1. Preheat the oven 180C/160C Fan/Gas 4 and have the Stork and eggs ready at room temperature.
2. Bash the cardamom pods with a rolling pin to release the seeds. Put the seeds into a pestle and mortar and grind until fine.
3. Sift all of the dry ingredients together, including the crushed cardamom seeds
4. Grease the mini cake tins using a thin layer of Stork
5. In a separate bowl use a mixer or mix by hand to cream together the sugar and Stork until light and fluffy.
6. Add the eggs into the creamed Stork and sugar one at a time and mix until it is completely absorbed into the mixture before adding the next one. The mixture will look light and fluffy once the eggs are mixed in.
7. Fold in the dry ingredients using a large spoon, adding a dash of extra milk if necessary, this is to ensure a batter with a soft dropping consistency.
8. Divide the mixture between the cake tins and spread with a spatula to ensure even cakes.
9. Bake for 18-20 minutes until golden-brown and springy to the touch or a knife comes out clean.  Remove from the oven and leave to cool.
10. Pour the cream into a large bowl, scrape in the vanilla seeds and whisk until soft peaks have begun to form.
11. Sift in icing sugar and gently fold cream.
12. Chop three quarters of the chocolate (300g) on a chopping board, using a serrated knife.
13. Finely chop the remaining quarter or process it with the blade knife attachment using a food processor.
14. Place the roughly chopped chocolate in a bowl. Fill a saucepan halfway with hot water, and put the bowl over it to create a bain-marie. Ensure that the bowl does not touch the bottom of the saucepan. Slowly heat the water, keeping a close eye that it does not boil. Stir regularly using a flexible spatula so that the chocolate melts smoothly.
15. Check the temperature with a thermometer. When it reaches 55C-58C (131F-136F), remove the chocolate from the bain-marie.
16. Set aside one-third of the melted chocolate in a bowl, in a warm place. Add the remaining finely chopped quarter of the chocolate into the remaining two-thirds of the melted chocolate, stirring constantly. Dark chocolate should reach a temperature of 28C-29C (82F-84F).
17. Then add the melted chocolate that you have set aside to increase the temperature. Dark chocolate should reach 31C-32C (88F-90F). Stir until the right temperature is reached.
18. Pour your tempered chocolate into x12 heart moulds and leave to set
19. Once cooled, cut each cupcake in half and fill with a layer of jam and cream
20. Once filled, replace the tops of each cupcake ahead of final decorating
21. Carefully remove the chocolate decorations from the moulds, top each cake with a heart chocolate and dust lightly with icing sugar.