Victoria Sponge Cake

          "Victoria Sponge Cake" is one of the most easiest of cakes u can ever whip up. This was named after Queen Victoria of England [1819-1901]. The Duchess of Bedford, Anna was one of the queen's "ladies in waiting" [someone like a friend u chat with and munch a cake at the same time].

       
          Anna usually spent her summers in a place called Leicester [like we have summer vacations in Ooty or Kodai] and had her friends for tea which was served around 4 pm in the afternoon along with an assortment of small cakes, bread sandwiches and sweets.

           She carried on practicing this even after returning to London where this "Afternoon Tea" fever spread like wild fire. It went to such an extent that Queen sent out cards to invite friends and dressed up in formal gowns....

          Instead of making small cakes, a large one was made and named after the Queen. That is how this wonderful cake came into existence.

          Wether the idea was Anna's or the Queen's or the multiple cooks who worked in the palace kitchen to come with such a lovely recipe.... all I want to say is a big "Thankyou" to whoever it is for this tasty cake......

        Coming to the cake itself, as I said it is the most easiest of cakes and ingredients are very simple. I got the recipe from the cookbook "Frame by Frame-Baking" that I brought last year.

What did I do: I didn't change much except I reduced the amount of sugar [the original recipe calls for 175gms]and added condensed milk to the whipped cream. Instead of dusting the finished cake with icing sugar, I layered it with whipped cream on top and finished of by arranging fresh strawberries and a sprinkle of sugar balls.

Unsalted butter [softened]: 175 gms + extra for greasing
Self raising flour: 175 gms.
Golden caster sugar: 140 gms.
Baking powder: 1 tsp.
Eggs [medium]: 3.

Filling:
Double cream: 250 ml.
Condensed milk: 3-4 tbsp.
Raspberry jam: 2-3 tbsp.

Garnish:
Fresh strawberries: 5-6.
Sugar balls: a sprinkle.

1.Preheat oven to 180 degrees/350 degrees/ Gas mark 4. Grease and line two 20cm /8 inch cake tins.
2. Sift flour and baking powder together.
3.Add the butter, sugar and eggs. Beat well until smooth.
4.Divide this mix equally into the two prepared cake tins and smooth the surfaces.
5.Bake for 25-30 minutes until well risen and golden brown.
6.Remove from oven. Cool in the tins for 5 minutes. Remove from the tins, turn onto a wire rack to cool completely.

To assemble the filling:
1.Whip the double cream until whipped cream consistency. Add the condensed milk and mix well.
2.Cut the strawberries either into halves or slices.

To assemble:
1.On top of the first cake apply the raspberry jam as the first layer.
2.Layer half of the whipped cream on top of the jam layer.
3.Place the second cake on this whipped cream layer.
4.Layer the rest of the whipped cream on top of this cake. No need to smoothen the cream.
5.Decorate with strawberries and sugar balls.

Serve on the day of making as the cream nor the strawberries doesn't hold good the next day.

Note: I like the taste of condensed milk with the cream. U can use icing sugar instead or just dust icing sugar on top of the cake, the classical way. If u r planning to dust with icing sugar, place the base of the cakes on the wire rack and not the top bubbled surface as u will have marks on the surface.
         U can arrange the strawberries in between the 2 cakes - just make sure to slice the strawberries into thin slices.

Variations: Just take out 1-2 tbsp of the flour and add cocoa powder to make a chocolate sponge. Can add 1-2 tsp of fresh coffee brew along with coffee essence for a mocha effect. Try adding colour to the basic cake mix along with vanilla essence and top with a layer of nuts. Adjust the cream and garnish accordingly.....

Sending this to A.W.E.D-British- event by DK   guest hosted by me...

Enjoy....

Scribbled by Reva.