Celebrate the Queen’s Diamond Jubilee while treating yourself to something sweet with this simple Victoria sponge
While Queen’s Birthday has been and gone, there’s still time to embrace all things British by celebrating the Queen’s Diamond Jubilee. So show a bit of Commonwealth spirit and give this easy (and delicious!) Victoria sponge recipe a try.
Unlike a lot of sponge recipes floating around these days, this one is made the traditional way – after weighing the eggs shells and all you add butter, sugar and flour in exactly the same amounts. The resulting cake is dense to the touch, soft to the bite and perfect accompanied with sweet whipped cream and jam.
While some bakers think weighing ingredients is essential for everything you make, I’m not of the same breed. But I must admit that baking a cake by weight was a really fun experience and made me feel rather professional! Take a look at the recipe – I’m sure you’ll find it pretty fun too.
High Tea with Dragons
|4 medium||weighed, in their shells||eggs|
|Weight of the eggs in||butter, softened|
|Weight of the eggs in||caster sugar|
|Weight of the eggs in||self raising flour|
|Approx. 1 Jar||jam|
2. Weigh the eggs and set aside. Weigh out the same amount of butter and caster sugar and place in your mixing bowl. Weigh flour and set aside.
3. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one and time, along with a heaped tablespoon of the flour and mix well after each addition.
4. Once all eggs have been added and are well incorporated, add the remaining flour and mix until just combined.
5. Place mixture into prepared tin and bake for 35-40 minutes or until a skewer comes out clean. Allow to cool in tin for 10 minutes before transferring to a greased cooling rack.
6. Once completely cool split the cake horizontally through the middle using a sharp knife. Spread jam onto bottom layer, taking care to get it right to the edges.
7. Place cream and icing sugar in a large bowl and whip until stiff. Spoon a generous amount on top of the jam and sandwich the two layers together. Top with remaining cream and spoon small blobs of jam around the edges.
8. Store in the fridge for up to two days.
Peyton & Byrne’s ‘British Baking‘