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During the Second World War, when sugar was rationed to 8oz (230g) per week, carrots where used to naturally sweeten cakes and biscuits. The sweetness of the carrots replaced some of the sugar used in the original recipes. Preheat oven to 220˚C / 200˚C (fan) / gas mark 7.
Bake in greased square pan (8 x 8 x 2 inches) in moderate oven at 350°F. about 1 hour or in 2 greased eight-inch layer cake pans at the same temperature about 30 minutes. Makes 1 eight-inch or 1 two-layer cake. Note: Honey may be substituted for light corn syrup.
Makes 1 eight-inch or 1 two-layer cake. Note: Honey may be substituted for light corn syrup. Melt 2 tablespoons of the margarine, add crumbs, brown slightly, stirring constantly. Sprinkle half the crumbs on the bottom and sides of a well greased oblong loaf pan (approximately 8 1/2 x 4 1/2 x 2 3/4 inches).
The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon! To mark Royal Garden Parties, Buckingham Palace Pastry Chef’s are delighted to share this traditional recipe. If you use social media, remember to share your #royalbakes !
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