Greetings! It’s all been rather quiet here recently, due to the fact that I have been in America and most hotels do not have baking facilities for their guests… However, now that I am back in range of a kitchen, normal service will (try to) resume!
Today’s post concerns the mainstay of English baking, and a cake that is seemingly not present in America (though the upcoming posts on my baking adventures here will show you some of the great bakes I did sample!). I speak of the Victoria Sponge Cake. Ridiculously simple, but if made well, this cake can be elevated from tea time treat to dinner party dessert.
The basic cake is a vanilla sponge cake, which is then filled with whipped cream and fresh fruit. Traditionally jam is the chosen filling, but the addition of fruit makes this cake moister and gives a stronger fruit flavour. I have stipulated strawberries and raspberries here, but the choice is really up to you – any berries will work well.
The lack of pictures on this post is a testament to the quality of this cake – the family gathering demolished this cake within 10 minutes of the cake being completed…
Victoria Sponge Cake
Ingredients:
- 8oz softened butter
- 8oz caster sugar
- 4 eggs, at room temperature
- 8oz plain flour
- 3 tsp baking powder
- 1 tsp vanilla extract
- 150ml double cream
- 1 punnet of strawberries (or other soft fruit of your choice)
- 1 tbsp icing sugar
Instructions
Preheat the oven to Gas Mark 5/375 degrees farenheit, and flour and grease two 8in round sandwich tins. Cream together the butter and sugar, before beating in the eggs one by one. Sift in the flour and baking powder and beat until well combined. Mix in the vanilla essence before pouring the mixture into the tin. Bake in the oven for 30-40 minutes until well risen and golden brown. Remove from the oven and leave to cool for 10 minutes before removing the cakes from the tin and cooling completely on a wire rack.
To construct, whip the cream and icing sugar until thick and fluffy. Place one cake on a serving plate and spread with the cream. Top with the fresh fruit and then place the second cake on top. Smooth the edges and dust the top of the cake with icing sugar. Serve in large slices with tea.
The Wayfaring Baker 