Named after Queen Victoria who enjoyed a slice with her afternoon tea, this may seem a bit old fashioned (classic) in our hemp and chia seed world but it remains a favourite in all circles. Recipes are vigorously debated by baking aficionados (punch-ups at WI meetings) as to the mix and quantities of ingredients, to achieve the perfect combination of consistency, crumb, and flavour. Here’s my take.
Victoria (Elizabeth) Sponge Cake
Ingredients: 350gms unsalted butter 350gms caster sugar 350gms self raising flour 3 tbsp milk 1½ tsp baking powder 6 eggs
Filling: 200gms strawberry jam 210gms icing sugar 150gms unsalted butter (soft) A few drops vanilla extract Optional – fruit to decorate
Method: Preheat oven to 170⁰C
Line and grease three 20cm round sandwich tins. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each one. Add remaining ingredients and mix until all just incorporated. Don't overbeat. Divide mixture evenly between the 3 tins and bake for appx 20 mins, until cakes are golden on top and spring back when pressed.
Once they are ready allow to cool completely on a wire rack.
For the filling, beat the butter, icing sugar and vanilla together until you have a smooth, light buttercream – this can take a few minutes. For the bottom layer of the cake you may need to level off the top. Spread the jam on the top of the bottom cake, spread the buttercream on the base of the top cake, and then sandwich together. Repeat for next layer.
Dust the top with icing sugar, decorate with fresh fruit and cake toppers - Queen's Jubilee or any other occasion.
Enjoy.
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