This one is a lemony variation of the traditional tea-time classic. The sponge cake is named for Queen Victoria who embraced the 1850s new craze for tea parties to satisfy her mid-afternoon pangs of hunger.
The Lemon Victoria Sponge Cake is a lovely dessert anytime. The berries and cream are the perfect counter to the light cake. I really liked the festive presentation of red, white and blue.
You might also like this non-lemon version that I made a few years ago.
Lemon Victoria Sponge Cake
175g (6 oz) unsalted butter
175g (3/4 cup) golden caster sugar (I used this brand which is easy to find in the USA)
175g (1 1/2 cups) self-rising flour
1 tsp baking powder
1 tsp vanilla extract
1 lemon, zested
2 Tbs milk
4 Tbs strawberry jam
300ml heavy cream,, whipped
Red sprinkles or red sanding sugar
1. Preheat the oven to 180℃/350℉. Grease and line 2 (21cm or 8 inch) cake tins.
2. Put the butter, sugar, flour, baking powder, vanilla, zest and eggs into the bowl of a mixer and beat until well combined. Add the milk and beat until smooth.
3. Divide batter evenly between the tins, smooth the top and put in the oven for 20-25 minutes until golden and a tester inserted into the center comes out clean.
4. Remove pans from the oven and set aside to cool for 5 minutes. Run a palette or rounded butter knife around the edge of the tin and carefully turn the cakes out onto a cooling rack. Set aside to cool completely.
5. To assemble the cake, place one cake upside down onto a plate and spread it with jam. Spread over half of the whipped cream. Top with the second cake, top-side up. Spread with the rest of the cream and sprinkle over the berries and red sugar.
Serves 8 to 10
Something about this song makes me want to dance around. Perfect to burn through that sugar high.
“Oh, I wish I was a planet
with a forest full of answers
But instead I’m just a human
freaking out out out out out”
Check out Rubblebucket on the band’s Website, where you ca buy their music.