The Victoria sponge also known as the Victoria sandwich or Victorian cake, was named after Queen Victoria.
This cake is probably the first cake that most people learn to make and it is usually made by the creaming method – but this is a quicker way!
VICTORIA SPONGE CAKE.
1 teaspoon pure vanilla extract
175 g (6 oz) unsalted butter (softened)
1 ¼ cup self rising flour
1 teaspoon baking powder
3/4 cup super fine sugar
3 tablespoon raspberry jelly
2 ½ cups heavy cream, whipped
21 fresh strawberries, halved
- Preheat the oven to 350°F/180°C, then grease and line the bottoms of two 8-inch / 20 cm sponge cake pans.
- Sift the flour and baking powder into a bowl and add the butter, sugar, and eggs. Mix together then beat well until smooth.
- Divide the batter evenly between the prepared pans and smooth the surfaces.
- Bake in the preheated oven for 30 minutes, or until well risen and golden brown and the cakes feel springy when lightly pressed.
- Let cool in the pans for 5 minutes, then turn out and peel off the lining paper. Transfer to wire racks to cool completely.
- Join the cakes together with the raspberry jelly, whipped heavy cream and strawberry halves.
- Cover the top with a layer of whipped cream and fresh strawberry halves. Serve and Enjoy!
VICTORIA SPONGE CAKE
You can join the cakes together with lemon curd or another fruit jelly, and fresh fruit or any flavor of your choice.
If you wish you can also sprinkle with Confectioners Sugar without the fruits- before serving.
Photo Credit : visualhunt.com (Kelly Hunter on Best Running CC)