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Victoria cake7/25/2023 Special equipment: 2, 8″ round cake tins, parchment paper, handheld mixer superfine/Baker’s or confectioner’s sugar for the top of the cake.2 cups (300g) self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED. 1 1/4 cups (300g) superfine or Baker’s sugar (caster sugar in the UK).2 1/2 sticks (300g) good quality butter, unsalted and at room temperature (if you only have salted butter, omit the salt).This was my daughter’s birthday cake this year. The next time you bake one, add the frosting and sprinkles if you like, but I have a feeling they won’t even cross your mind. If you ever end up with stale Victoria sandwich cake, make a trifle! Taste a traditional and genuine Victoria sponge here in the US, and let me know what you think. Don’t top it with frosting, and sprinkles, or add sugar to the cream (in fact, the most geniune and original Victoria sandwich only had jam). Here’s my point: if you decide to make this Victoria sponge cake, make it as the recipe is written the first time. Scales are readily available and inexpensive in the US now, and you won’t regret buying one. The weight of the ingredients is so important with this cake which is why a scale is so important for best results. To keep it authentic, use granulated sugar to dredge on top.Strawberry jam is a second choice, and obviously, you can choose to use any jam you like, but raspberry is the classic choice. Use good quality raspberry jam, if possible.Even Mary Berry’s recipe doesn’t have sugar in the cream, and many people think she’s the original recipe creator, which is pretty funny! She’s even been quoted as saying, “I know people think I invented the Victoria Sandwich, but I’m really not that old.” – Mary Berry.So, please, don’t be tempted to add sugar (or vanilla) to the cream for a Victoria sponge cake it just won’t taste the same. I still never add sugar to my cream here in the US. It’s probably because it’s so fabulous and so incredibly creamy that nothing else is needed. However, in the UK, more often than not, especially in Scotland, cream is left as is. I’ve never had cream in the US that wasn’t sweetened.I won’t go into a full blown rant this time, but I want to give you a few tips about the decoration and filling, especially about the cream, if you decide to use it. If you’ve followed me for any amount of time, you’ll know I give a rant or “strong suggestion” from time to time. Just like the apple pie, a Victoria sponge is finished off with sugar. Sometimes, the recipes are just from what my mother taught me when I was growing up, like my apple pie recipe, another British classic. Beeton’s Book of Cookery and Household Management. This Victoria Sandwich recipe is from Mrs. I change and adapt recipes, but I always try to give credit to where the recipe originated. As with many other recipes on my site, this is not mine. This cake is such a British classic and readers have often asked me for a recipe over the years that I’m so happy to finally share this recipe with you. Beeton (an authority in British cookery), the original Victoria Sandwich was baked in an oblong tin and filled with jam or marmalade and then sliced into fingers, or “sandwiches.” Queen Victoria’s love of this layer cake with jam (and later, also cream) is the reason for its name.Īccording to Mrs. The cake is also called a Victoria Sponge, although truly, a sponge cake has no butter. That’s an easy one: Queen Victoria was the reason. If you visit the UK, do not leave without having a slice of Victoria sponge cake! My cousin Dario and a slice of Victoria Sandwich at a tea room in England. It’d liken it to chocolate chip cookies in the US. As an Amazon Associate I earn from qualifying purchases.Ī classic Victoria sandwich, or Victoria sponge cake, can still be found all over Britain at tea rooms, restaurants, bakeries, grocery stores and homes.
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