Posted in Kafevend Blog

Following on from the National Trust article yesterday, we thought it'd be a good idea to feature a recipe for a Victoria sponge cake. Named for Queen Victoria, who enjoyed the invention of the afternoon tea ceremony by Anna, Duchess of Bedford, one of her ladies in waiting( find out more here)- it is a fairly simple cake, but is by no means a dull affair- try your hand at this one to enjoy with a cuppa.

-3 large free range eggs at room temperature
-225g caster sugar
-225g self raising flour and 2 tsp baking powder sifted together
-125g softened butter
-100g margarine
-a jar of good quality jam
-200ml whipping cream, whipped to firm peaks

-Preheat the oven to 180ºC/Gas 4.
-Lightly grease 2 x 20cm sandwich tins. Line the bottoms with lightly greased baking parchment.
-Cream the butter and margarine.
-Next add the eggs, sugar, flour and baking powder and mix together  until completely combined. The mixture should possess a soft, dripping consistency.
-Divide the cake batter evenly between the two cake tins. Lightly smooth the surfaces of the cakes and put them on the middle shelf of the oven. Cook for 25 minutes or until well risen and golden brown.
-Remove from the oven and place on a rack to cool for 5 minutes, then remove the cakes from the tins and leave them to cool completely.
-Place one cake cooked side down on a plate, then cover it with a layer of jam and another of cream. Place the other cake on top. Decorate with icing sugar.

Based on a recipe by Elaine Lemm on the About.com website

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