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Victoria Sponge Cake. “A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over…
This is a small everyday cake meant for tea rather than an elaborate celebration. And, because it’s made with “self-raising flour,” it’s an everyday kind of cake to make. You’ll find almost this exact recipe for Victoria Sandwich or Sponge in every British baking book. Preheat your oven to 350°F. Grease two 8″ round cake pans.
You’ll find almost this exact recipe for Victoria Sandwich or Sponge in every British baking book. Preheat your oven to 350°F. Grease two 8″ round cake pans. In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
A typical British version of this cake might be topped with extra-fine (castor) sugar or confectioners’ (icing) sugar, and filled with jam and buttercream, rather than whipped cream. British buttercream, unlike what we’re used to here in America, is simply butter and confectioners’ sugar whipped together until smooth.
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