As the name explains itself, ‘Victorian Cake’ was made and loved by Queen Victoria.Queen Victoria’s reign was a golden age for so many innovations. The Victoria sponge cake was invented as a sweet treat to accompany tea-time which was a new concept at this time.
It is composed of two fluffy sponge cakes sandwiched together with whipped cream and jam in between.
Ingredients
1/3 cup (50gms) – All-purpose flour
1/4 tsp – Baking powder
2 – Eggs
1/4 cup (55gms) – Powdered sugar
35 gms – Unsalted butter, melted and cooled
For icing
1/4 cup – Fresh cream
2 tbsp – Icing sugar
icing (confectioner’s) sugar, for dusting
Strawberries for topping
For jam
500gms – Strawberries, hulled and roughly chopped
1/4cup – Sugar
1 tspn – Balsamic vinegar
Preparation
Butter and line two 4″ cake tins with grease proof paper.
Sift the flour and baking powder three times and set aside.
Method
For the Jam
Heat a large non-stick frying pan over medium heat. Add the strawberries, sugar and stir until the strawberries start to soften and release liquid. Add 2 tbsps of water and bring to the boil and cook, stirring occasionally, for 14–18 minutes or until thickened. Add the vinegar and stir well to combine. Remove from the heat and allow to cool completely. Refrigerate until cold.
For the Cake
Preheat the oven to 180°C.
Place the eggs and sugar in an bowl and whisk it using a hadblender for 12–15 minutes or until pale, thick and tripled in volume. Sift half the flour mixture over the egg mixture and using a spatula, gently fold to combine. Repeat with the remaining flour. Add the butter and gently fold to combine.
Divide the mixture between the tins and gently smooth the tops with a palette knife. Bake for 14–18 minutes or until the sponges are springy to the touch and come away from the sides of the tins. Remove the cakes from the tins and cool completely on a wire rack covered with a tea towel or the cake tin itself. This helps keep the cake moist.
For the cream
Whisk the cream until soft peaks form.
For assembling. I brush a light strawberry sugar syrup on the cakes. Spread one cake with the jam, top with the cream and sandwich with the remaining cake. Dust with icing sugar and some fresh strawberries.
*For a 9″ cake, simply double the quantity.
Recipe courtesy: Donna Hay
- ⅓ cup (50gms) – All-purpose flour
- ¼ tsp – Baking powder
- 2 – Eggs
- ¼ cup (55gms) – Powdered sugar
- 35 gms – Unsalted butter, melted and cooled
- For icing
- ¼ cup – Fresh cream
- 2 tbsp – Icing sugar
- icing (confectioner’s) sugar, for dusting
- Strawberries for topping
- For jam
- 500gms – Strawberries, hulled and roughly chopped
- ¼cup – Sugar
- 1 tspn – Balsamic vinegar
- For the Jam
- Heat a large non-stick frying pan over medium heat. Add the strawberries, sugar and stir until the strawberries start to soften and release liquid. Add 2 tbsps of water and bring to the boil and cook, stirring occasionally, for 14–18 minutes or until thickened. Add the vinegar and stir well to combine. Remove from the heat and allow to cool completely. Refrigerate until cold.
- For the Cake
- Preheat the oven to 180°C.
- Place the eggs and sugar in an bowl and whisk it using a hadblender for 12–15 minutes or until pale, thick and tripled in volume. Sift half the flour mixture over the egg mixture and using a spatula, gently fold to combine. Repeat with the remaining flour. Add the butter and gently fold to combine.
- Divide the mixture between the tins and gently smooth the tops with a palette knife. Bake for 14–18 minutes or until the sponges are springy to the touch and come away from the sides of the tins. Remove the cakes from the tins and cool completely on a wire rack covered with a tea towel or the cake tin itself. This helps keep the cake moist.
- For the cream
- Whisk the cream until soft peaks form.
- For assembling. I brush a light strawberry sugar syrup on the cakes. Spread one cake with the jam, top with the cream and sandwich with the remaining cake. Dust with icing sugar and some fresh strawberries.
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