Victoria Sponge cake which is also famously known as Victoria sandwich was named after Queen Victoria(1819-1901) because of her fondness for this cake. One of the Queen’s ladies -in-waiting, Anna, the Duchess of Bedford is known to have started the practice of Afternoon tea.
It is said that the Duchess used to have a sinking feeling in the late afternoon because her lunch was skimpier and dinner time was not before 8 in the evening. So she asked her servants to bring a tray of tea,bread and butter to her room at 4pm. Sometimes she wanted them to serve bread slices sandwiched with a filling of jam and cream. (It was just some time ago, that the Earl of Sandwich had the idea of putting a filling between two layers of bread. Now we know how sandwiches got their name!!).
Soon the Duchess started inviting her friends to have tea with her. This practice was adopted by Queen Victoria, who along with the ladies would dress formally and enjoy the late afternoon teas. This classic sponge cake was one of her favorite’s. It comprises of two layers of fluffy sponge cakes sandwiched with raspberry jam and cream. The sponge cakes are deliciously moist and melt-in-the-mouth.The top layer is not supposed to be iced or decorated.However, nowadays Victoria cakes are being made with some variations in the fillings. The ground rule for this cake is that the eggs,butter,flour and sugar should be of the same weight.
Victoria sponge cake
- 200 g eggs (4 no.)
- 200 g unsalted butter
- 200 g caster sugar+ extra for sprinkling on top
- 200 g white flour
- 1 tsp. baking powder
- 1 tbsp. milk
- vanilla essence
- 1/2 cup raspberry/strawberry jam
- 150 ml double cream whipped
- caster sugar for sprinkling
- cherries/strawberries for decorating(optional)
- Preheat the oven to 180 C. Butter and flour two 18 cm sandwich tins and line the bases with baking parchment.
- Cream the butter and sugar until light and fluffy.
- Whisk the eggs and add them to the butter and beat well.
- Sift the flour and baking powder together. Add to the butter batter.
- Add the milk and vanilla and fold in gently.
- Pour the batter into two tins.
- Bake for approximately 25 minutes until golden on top.
- Cool and remove from tins.
- Spread a layer of jam on one cake.
- Then spread stiffly whipped cream.
- Place the second cake on top of this cake.
- Sprinkle caster sugar and decorate with cherries. I glazed my cherries.
- Cut into slices and serve with tea.
Have patience. Wait till the cakes are completely cool. I couldn’t wait, because of which the cream started to melt. And because of that we didn’t wait a second to dive into those gorgeous slices of deliciousness.
Brew yourself a cup of hot Green tea
6.Life is like a tea cup,
to be filled to the brim and enjoyed with friends …
Come and share a pot of tea,
My home is warm and my friendship’s free
I am taking my Victoria sponge cake and green tea to share with my friends at the FF.Our gracious host Angie is hosting it this time with two wonderful co-hosts Laurie @ ten.times.tea and Jhuls @ The Not So Creative Cook. Jhuls is my dear old blogging pal and Laurie is new to me but I am sure to make friends with her at the party this week. so, here I go. Do join me at this awesome ,happening party for some real fun and feasting….