The Victoria sponge was name after Queen Victoria, who enjoyed a slice of cake with her afternoon tea. It is still one of the most popular cakes in the UK. The traditional version consists of two sponges, layered with whipped cream and raspberry or strawberry preserve. If you top it up with some seasonal fruit and serve with a glass of champagne instead of a cup of tea, it truly becomes a royal dessert. You can increase the number of sponges (I made four) to make it even more queenly. Multi-storey Victoria sponge is a frequent guest at British weddings.
Recipe: Summer Victoria Sponge Cake
- 400 g flour
- 200 g sugar
- 8 eggs
- 400 g soft butter
- 3 tsp baking powder
- 2 tsp baking soda
- 4 tbsp milk
- You will need two baking tins: 20cm and 18cm.
- Obviously, if you happen to have four tin, that's even better.
- Preheat the oven to 190C.
- Line both tins with parchment paper.
- Mix half of the ingredients to makea soft, smooth batter.
- Divide the mixture between the tins, smooth the surface with a spoon.
- Bake for about 20 minutes
- Remove from the oven and cool completely.
- Having removed the sponges from the tins, repeat everything.
- You should end up with two larger and two smaller sponges.
- Arrange the sponges on top of each other, adding layers of whipped cream and strawberry preserve in-between.
- Top with seasonal fruit.