Cooking With Catherine-Victoria Sponge

 

You cannot think of British desserts without thinking of Victoria Sponge cake. This quintessential English cake is a teatime classic and one that Kate is sure to have had many times over her 32 years. It is the perfect Spring time dessert that can be filled with fresh berries and cream, or the traditional jam and butter cream which is what I chose to do from Pippa’s “Celebrate”.

Victoria Sponge:

Ingredients:

• 1 3/4 sticks of softened unsalted butter
• 1 cup of superfine sugar
• 1 tsp of vanilla extract
• 4 large eggs
• 1 1/2 cups of sifted self-rising flour

For the butter cream:

• 1 stick of softened unsalted butter
• 2 cups of confectioner’s sugar
• 2 tsp of freshly boiled water

For the jam:

• 1 jar of raspberry preserves

Directions:

1. Preheat the oven to 350 F
2. Grease and line two round 8-inch pans with parchment paper
3. Cream the butter, superfine sugar, and vanilla extract in a large bowl with an electric mixer and beat until light and fluffy. Gradually beat in the eggs one at a time, mixing well after each addition.
4. Carefully fold in self-rising flour using a large metal spoon.
5. Evenly divide the basic sponge mixture between the two pans and bake for 35 minutes, then cool.

For the butter cream:

1. Beat softened unsalted butter until light and fluffy.
2. Sift in 2 cups of confectioner’s sugar and add 2 tsp of freshly boiled water, then beat well until combined.

Assembly:

1. Spread butter cream on bottom layer, then jam.
2. Sandwich two cakes together and sprinkle with confectioner’s sugar.

Voila! I feel like a true Brit now that I have learned how to make a proper Victoria Sponge.