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Sunday, August 20, 2006
English Tea Time Recipes: Victoria Sponge Cake Recipe
Here's another traditional tea time favorite recipe - again, thanks to Jeannie for this recipe. It's a gorgeous light cake with a creamy filling that is made extra special with spoonfuls of jam added to the cream. Delightful!
Victoria Sponge The Cake:1/2 cup (1 stick) unsalted butter (melted)3 large eggs, room temperature1 tablespoon milk, room temperature2/3 cup sugar1 cup all-purpose flour1 teaspoon baking powderSaltConfectioner's sugar
The Filling:1 cup heavy cream5 tablespoons strawberry or raspberry jam
In a medium bowl, beat together eggs and milk. Add sugar and beat hard until thoroughly combined. Sift together the flour, baking powder, and a pinch of salt, then fold gently into egg mixture. Stir in melted butter and mix well with a wooden spoon just until the butter is thoroughly incorporated into the batter.Divide batter between the 2 greased 7-icnh round pans. Bake at 375L 12 to 15 minutes, or until the cakes have risen and turned golden. They should spring back when pressed lightly with a finger.Remove from oven and let cool for 10 minutes, then turn out onto a rack to cool completely before filling. Whip the cream until stiff. Spread top of bottom cake layer with jam. Spread a layer of whipped cream on top of jam. Place second cake flat side down on top of filling.To decorate, place a 7-inch doily on cake top and lightly sift confectioner's sugar over it. Carefully remove doily, leaving a lacy pattern on cake. If strawberries are available, an alternative decoration is to pipe a ring of whipped cream rosettes around cake, setting a single lush strawberry in the center of each rosette.
Posted by HappySlob ::
3:13 PM ::