Monday, 6 August 2012


                       TEA PARTIES AND FETES


The Victoria sponge cake was named after Queen Victoria who, after withdrawing to the Isle of Wight following the death of her beloved Albert, favoured a slice of the sponge cake with her afternoon tea.  

Queen victoria enjoying afternoon tea

It is often referred to simply as sponge cake, though it contains additional fat. A typical Victoria sponge, according to the doyenne of Victorian cooking, Mrs Beeton, in her 1861 book of Household Management, is  traditionally made with the equal amounts of butter, flour, eggs and sugar which have been weighed to obtain accuracy. It is then  sandwiched together with raspberry jam, whipped cream and dusted with icing sugar. 

 However according to the womens Institute of Britain, jam and icing sugar are the only appropriate additons.

 I merely followed the recipe in the Womens Weekly Bake book but will try the original way one of these days.  As it still received a thumbs up from the tasters there can't have been too much wrong with it but perhaps a Victoria sponge expert would have something else to say.

*250 gms butter softened
*1 teaspoon vanilla extract
*1/3 cup milk
*4 eggs

*1 cup caster sugar
*2 cups self raising flour

*grease two deep 20cm round cake pans and line with baking paper
*heat oven to 180c/160c fan forced
*beat butter, vanilla and sugar in a small bowl of mixer until light and fluffy,  this will take a little time

*beat in eggs one at a time
*beat in milk
*transfer mix to a large bowl
*stir in half of sifted flour until well mixed and then the other half.
*divide mix between pans
*bake about 30 minutes
*turn sponges out onto a baking paper covered wired rack to cool

*sandwich together with whatever your little heart desires, the possibilities are endless although I strongly recommend you try the jam and cream at least once!


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