Then remove the wax paper, and ta-da! - your platter will be free of debris. Place the second layer atop the first, and gently press down, encouraging the cream and jam to move towards the edge of the cake.ĭust 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.”). Spread the cream (again, to one 1/2 inch of the edge) with your clean, off-set spatula. Now scoop up a big, thick blob of whipped cream, and drop it atop the jam. An off-set spatula, pictured above, is your friend here. Spread only to within one 1/2 inch of the edge. Gently place the leveled-off layer atop the wax paper. The reason for this step will be revealed in a moment. Select a platter or cake stand, and line it with 4 strips of wax paper, as shown. ![]() Guess who gets to eat the sliced-off portion? You deserve it, too. 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. This is a cake that will wait for you, baby. Or, you can freeze them for up to one month. Cool completely.Īhead of time note: When completely cool, you can wrap the layers in plastic wrap and leave them out for 24 hours. Let the pans cool on a rack for 5 minutes, and then invert them, and remove the paper lining. If the layers spring back when gently pressed with a finger, they are done. A thick, delicious ribbon.Īnd then bake at 350 degrees for 25-30 minutes. When dripped from a spoon, the batter, if properly beaten, will form a ribbon. Your mother in law, who thinks she is Queen Victoria, will not be amused. Do not over-beat, or you’ll wind up with a batter that bakes up dry, stiff, and flat.Īnd then you’ll die of embarrassment when you go to serve it. Then beat at high speed for exactly 1 minute. This village doesn’t allow horses, either.Īnyway, 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. 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? But I plan to petition my local zoning board about this matter. ![]() ![]() Now toss in the stick of softened butter…Īnd the vanilla, which should be pure, not imitation.įinally, add the fresh, local eggs, which have come from happy, cage-free hens.Īnd speaking of hens! Do you live where you are free to raise chickens? I do not. With your hips swaying to and fro, briefly blend these dry ingredients with a wire whisk. Now pour the flour into a big mixing bowl…Īnd the baking powder (check to make sure it hasn’t exceeded its expiration date)… And for further insurance against sticking, line each pan with a cut out round of parchment or wax paper. Victoria Cake Ingredients for two 9-inch layers, serving 10-12ġ/2 cup (1 stick) unsalted butter, softenedģ eggs, at room temperature for 30 minutesįirst, spray two cake pans with “Baking” spray. It may or may not be a “true” sponge cake, but it’s super-easy to prepare. I, alas, prefer my mother’s recipe, which involves only one bowl and an electric hand-held mixer. Most versions require a standing mixer plus two bowls - one for mixing the dry ingredients, and one for creaming the butter and sugar. And there are dozens, if not hundreds, of sponge cake recipes out there. Victoria Cake, which, in Britain, is also called “Victoria Sponge” and “Victoria Sandwich”, starts with a sponge cake. 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.
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