Victorian Sponge Cake

By scarlethawthorne

Sometimes the simplest of things turns out to be something you'll never forget. When it comes to sponge cake, less is more. The cake is the centerpiece here. Named after Queen Victoria this cake is traditionally served with jam and cream which are sandwiched between two sponge cakes. The final touch is a sprinkling of sugar. This cake is Light but buttery, and as a Wisconsin native I can appreciate all things dairy and anything buttery I call dibs on!

Of course I like to put my spin on such classics so I will experiment with different fruit purees or use lemon curd on top of the cream or flavor the cake with lemon while filling with blueberry jam. Sometimes I flavor infuse the powered sugar with citrus or scent infuse the powdered sugar with rose. You can garnish with candied rose petals or simply top with fruit. The recipe is simple, you must give it a try.

Ingredients

• Keeps and freezes well. Makes 2 cakes
• 4 eggs
• 8 oz caster sugar
• 8 oz butter
• 8 oz self-raising flour (SRF is a flour that has a leavening agent – baking powder – and salt added to it during packaging.) For a chocolate sponge use only 4oz and add 4oz of sieved cocoa
• 1 teaspoon vanilla extract

Details

Servings 2

Preparation

Step 1

Microwave butter for 10 seconds at a time until butter is collapsed but not melted. Add the sugar and beat until white and fluffy. Add each egg individually and beat again. Add the vanilla extract, then fold in the sieved flour gently.

Divide the mixture between two sponge tins that have been lined with a parchment disc and bake on 375 °F for 15 minutes then swap the tins round in the oven. Bake until center bounces back.

When cold, fill with jam and double cream for a traditional Victoria Cream Sponge.