I've been wanting to bake a sponge cake for a while. Something about the jam and cream stuffed between two fluffy sponge cakes. I made this "Queen Victoria Sponge" recently for our friend Simon's birthday. Thank fully the cake had a good reception and was thoroughly enjoyed. Josh was disappointed that we were giving the thing away.
This cake was refreshingly delicious with the hint of citrus. Simon said that the citrus matched the flavour of the raspberries and cream perfectly. Perfect center piece for your high tea or that Sunday afternoon coffee with friends!!
recipe from Jamie's Great Britain
250g SR flour
250g caster sugar
zest of 1 orange
4 tbsp raspberry jam
150g fresh raspberries
icing sugar for dusting
1 tsp vanilla extract
2 tsp caster sugar
Preheat oven to 190c. Grease and line two cake tins that are the same size.
Beat butter and sugar until light and fluffy. Add the eggs one at a time beating well after each addition. Fold in the orange zest and the flour. Divide the batter between the prepared tins, spread into the pans and bake for 20-30mins or until cooked through. Turn out of pans and cool completely on a wire rack.
Whip together all of the vanilla cream ingredients until you get soft peaks. Spread the jam on one of the cakes, followed by the cream and finally scatter the raspberries over the cream. Place the other cake on the top and sprinkle with icing sugar before serving.