Dessert,

Victoria Sponge Cake

Probably one of the more classic British dessert recipes, and the first recipe I tried while here.

recipe-image-legacy-id-1001468_10

Victoria Sponge Cake

200 g unsalted butter(room temperature)

200 g caster sugar

4 free range eggs (beaten)

200 g self rising flour

1 tsp baking powder

2 tsp milk

Instructions-

Preheat oven to 190 C. Cream together sugar, and butter until fluffy. Add eggs one at a time. Add rest of the ingredients, beat until smooth.  Divide evenly into separate pans. Bake for about 25 minutes or until cake bounces back when touched. Set aside and let cool.

History behind the Victorian Sponge Cake-

I’m a stress baker, I bake when stressed, and I bake when bored, and while having both emotions simultaneously, I was looking up recipes, somewhat aware that my go to recipes from home will not necessarily work in the UK. And rather than take a gamble on recipes and end up messing up the entire kitchen I decided to look up ‘traditional British dessert recipes’. Of course mince pies, and fruit cake, fairy bread all came up, and so did Victorian Sponge cake. Essentially it’s a sponge cake ( go figure) that is sliced in half or sandwiched, and in between is typically jam or fruit and whipped cream. Sometimes it’s the whipped cream is replaced with butter cream however. It is considered a ‘quintessential English tea time treat’, and rose to popularity during Queen Victoria’s reign (surprise surprise).

The cake can be iced with Ganche, butter cream, whipped cream, jam, fresh fruit, really anything it’s quite versatile, and nifty recipe to have up your sleeve.

word count:258

Photo credit:

bbcgoodfood.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s