Did you watch any of the Diamond Jubilee this past weekend? We did!
My hubby lived outside of London for a few years as a kid- and he is a major Anglophile. He loves all things British- and was excited to watch the floatilla parade going down the river Thames in honor of the Queen’s Jubilee. To mark the fun occasion, I decided to whip up something uniquely British- a Victoria Sponge Cake to go with our tea.
Victorian Sponges are light, airy, buttery, slightly sweet, slightly rich, delicious treat. They are great with tea or coffee, as an impromptu summer dessert, a substitute for scones with whipped cream, dressed up with berries, or even as mini cupcakes!
I love sponge cakes because they are so lovely, versatile, and EASY to make! They may not be the prettiest creations, but these humble cakes are pretty darn delicious. We had to restrain ourselves to not eat the whole thing in one sitting- it is that good.
So when you are getting in the mood for the London Olympics this summer and celebrating all things British, you NEED to make yourself a delicious sponge cake to enjoy!
So how did I make it? I consulted a few recipes, and settled on a mash up of one from the BBC and one from a UK recipe site. It turned out fabulously.
We didn’t have any whipped cream on hand, so I just made this with a layer of jam. But check out the pictures and links below to other recipes and ways to dress up a simple sponge!
Here’s the recipe (you’ll need a kitchen scale. I did this using grams- it is essential to get a light, airy cake. Cups vary, and you can get wildly different measurements in using cups. Baking is science- and trust me, to make this recipe fabulously easy and foolproof, you want to weigh out your ingredients!
- 8oz butter, softened at room temperature
- 225g sugar
- 4 medium eggs
- 2 tsp vanilla extract
- 225g self raising flour
- 2-3 tbsp milk to make batter slightly more fluid
Cream butter and sugar together in a large bowl. Beat in eggs, one at a time. Add vanilla.
Fold in flower, a bit at a time. When completely mixed, add milk slowly until batter is more fluid (it should be slightly pourable- like a thick pancake mixture, instead of bread-like.)
Pour into two greased cake pans, and bake in a preheated oven at 350 degrees until slightly brown, and a toothpick inserted into the middle comes out clean.
Let cool 10 minutes, and transfer to cooling rack.
Place one cake on cake plate, and top with strawberry jam, clotted or whipped cream, berries- whatever you’d like (or all of the above).
Layer other cake on top, and sprinkle powdered sugar on the top.
Serve with tea, and pretend you are the Queen!