TAKE GOBS OF THICKLY-WHIPPED CREAM AND SWEET RASPBERRY JAM, spread them between rounds of sponge cake, sprinkle the works with confectioners sugar, and what do you get? Why, none other than Queen Victoria's favorite tea-time "sandwich." I've made this Victoria Cake for Afternoon Tea today. Promise you'll join me?
Victoria Cake, which, in Britain, is also called "Victoria Sponge" and "Victoria Sandwich", starts with a sponge cake. And there are dozens, if not hundreds, of sponge cake recipes out there. Most versions require a standing mixer plus two bowls -- one for mixing the dry ingredients, and one for creaming the butter and sugar. I, alas, prefer my mother's recipe, which involves only one bowl and an electric hand-held mixer. It may or may not be a "true" sponge cake, but it's super-easy to prepare.
Victoria Cake
Ingredients for two 9-inch layers, serving 10-12
For the cake:
2 cups all-purpose flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla
3 eggs, at room temperature for 30 minutes
For the filling:
4-6 oz. raspberry jam
1 cup cream, thickly-whipped
First, spray two cake pans with "Baking" spray. Baking spray contains flour. And for further insurance against sticking, line each pan with a cut out round of parchment or wax paper. Give the paper a light spray, too.
Now pour the flour into a big mixing bowl...
Add the sugar...
And the baking powder (check to make sure it hasn't exceeded its expiration date)...
And the salt.
With your hips swaying to and fro, briefly blend these dry ingredients with a wire whisk.
Now toss in the stick of softened butter...
Add the milk...
And the vegetable oil...
And the vanilla, which should be pure, not imitation.
Finally, add the fresh, local eggs, which have come from happy, cage-free hens.
And speaking of hens! Do you live where you are free to raise chickens? I do not. But I plan to petition my local zoning board about this matter. After all, if New York City residents are permitted to have chickens (in tiny backyards and even roof-tops), why not we who live in a two-horse village?
Oh. This village doesn't allow horses, either.
Anyway, using an electric mixer, beat the ingredients on low speed for 30 seconds, while scraping down the sides of the bowl with a rubber spatula. Then beat at high speed for exactly 1 minute. Do not over-beat, or you'll wind up with a batter that bakes up dry, stiff, and flat.
And then you'll die of embarrassment when you go to serve it.
Your mother in law, who thinks she is Queen Victoria, will not be amused.
When dripped from a spoon, the batter, if properly beaten, will form a ribbon. A thick, delicious ribbon.
Divide the batter between 2 pans...
And then bake at 350 degrees for 25-30 minutes. If the layers spring back when gently pressed with a finger, they are done. Take care not to over-bake.
Let the pans cool on a rack for 5 minutes, and then invert them, and remove the paper lining. Cool completely.
Ahead of time note: When completely cool, you can wrap the layers in plastic wrap and leave them out for 24 hours. Or, you can freeze them for up to one month.
This is a cake that will wait for you, baby.
This next step is entirely up to you, but I find it makes for a neater presentation: slice off the mounded top of one layer, in order to create a level spreading-surface.
Guess who gets to eat the sliced-off portion? You deserve it, too.
Select a platter or cake stand, and line it with 4 strips of wax paper, as shown. The reason for this step will be revealed in a moment.
Gently place the leveled-off layer atop the wax paper. Then spread it with raspberry jam. Spread only to within one 1/2 inch of the edge. An off-set spatula, pictured above, is your friend here.
Now scoop up a big, thick blob of whipped cream, and drop it atop the jam.
Spread the cream (again, to one 1/2 inch of the edge) with your clean, off-set spatula.
Place the second layer atop the first, and gently press down, encouraging the cream and jam to move towards the edge of the cake.
Dust the top with confectioners sugar (this is the traditional decoration for a Victoria Cake -- it is never frosted, because it is meant for Afternoon Tea, not a "special occasion.").
Then remove the wax paper, and ta-da! -- your platter will be free of debris. (If you can call confectioners sugar "debris.")
Bring the cake to table, and admire its simple beauty.
Here's your cup of tea. One lump or two?
Now let me serve you a slice of this British beauty.
Delicious, yes?
Here the copy-and-paste version of the above recipe:
Victoria Cake
Ingredients for two 9-inch layers, serving 10-12
For the cake:
2 cups all-purpose flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla
3 eggs, at room temperature for 30 minutes
For the filling:
4-6 oz. raspberry jam
1 cup cream, thickly-whipped
Making the cake - Pour all of the dry ingredients into a large mixing bowl; whisk briefly to combine. Then add the remaining cake-ingredients. Using a hand-held mixer, and while scraping the sides of the bowl with a rubber spatula, beat at low speed for 30 seconds. Then beat at high speed for 1 minute. Divide the batter evenly between two pans.
Baking - 350 degree F for 25-30 minutes. Bake on the middle rack of the preheated oven until the layers just begin to color, and when they spring back when gently pressed with the fingers -- 25-30 minutes. Do not over-bake.
Let the layers cool on a wire rack for 5 minutes; then unmold, and let cool completely. The cakes can be wrapped in plastic and stored at room temperature for 24 hours. Or, you can freeze them for up to one month.
Assembling - For the sake of appearance, slice off the mounded top of one layer, to produce a level surface. Then arrange 4 strips of wax paper on a plate-stand or platter. Set the bottom, leveled layer on the paper. Top the layer with jam, spreading it out to within one 1/2 inch of the cake's edge. Then spread on the whipping cream, also to within one 1/2 inch of the edge. Top with the second layer, and gently push down to encourage the jam and cream to move to the cake's edge.
Dust the cake with confectioners sugar, and serve at once.
Do you enjoy Afternoon Tea -- or at least the thought of Afternoon Tea -- as much as Lily the Beagle and I do? You can let me know by leaving a comment.
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