In celebration of our love affair with the Cotswolds and all things English - we wanted to share a recipe for Queen Victoria sponge Cake. It is a favorite Flowers & Bread recipe, it is easy, festive, delicious and does not take long to make. It is made from simple ingredients and is best served right 30 minutes after baking!
It was a favorite cake of Queen Victoria, who enjoyed it in her drawing room with tea and the company of friends around 4:00 in the afternoon. Seems like a great way to slow down and easily enjoy the company of loved ones!
Queen Victoria Sponge Cake
12 tablespoons unsalted butter, at room temperature
3/4 cup sugar plus 2 tablespoons
3 large eggs, beaten
1 t vanilla extract
1 1/4 cup self-rising flour
pinch of salt
6-8 t raspberry or strawberry jam
Heavy Whipping Cream and Confectioners Sugar whipped together for topping
- Preheat the oven to 350°F. Grease a 6 or 8 inch pan with butter and flour, then put a cutout piece of parchment to fit the bottom of the pan and butter and flour it. (This step makes it really easy to turn out the cake).
- To make the cake, cream the butter and sugar together until the mixture is pale and light. This step should take about 10 minutes with a mixer so, the butter and sugar are really combined. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix again.
- Sift the flour and salt into the bowl and fold in until the mixture is glossy and smooth.
- Add mixture to greased cake pan.
- Bake on the middle shelf of the oven for about 30 minutes until golden, well risen and a wooden skewer inserted into the middle of one of the cakes comes out clean.
- Leave the cake to cool in the tin for 2 minutes and then ease out onto a wire cooling rack and leave until completely cool.
- Whip cream with confection sugar.
- Cut cake in half, smear horizontally with strawberry jam and top with whipped cream and sliced berries. Place the sponge top back on and spread some more cream and top with fruit. I like a combination of berries, then I tuck in little mint leaves.