There’s tea time for the British and coffee break for the Americans and having a sweet treat with good company is a rule they both share. That being said, I want to share with you the classic British cake for tea time, the Victoria Sponge Cake.
As a baker enthusiast I am fan of different bakers and pastry chefs around the world. They have been my inspiration along this journey and the British Mary Berry is one of them. The first time I saw a Victoria Sponge Cake was in an episode of “The Great British Bake Off”, where she is part of the jury. I was so impressed with how a simple and basic cake can look so stunning and delicious. Then I learned that it was the favorite tea cake of Queen Victoria (1819-1901), and thanks to her this cake became the traditional cake of England. But there is a rule in making a Victoria Sponge. Like most of the British bakes, the ingredient should be even or equal in weight. Unfortunately I didn’t have a weight scale on hand. So I used Marry Berry’s recipe, not only because the recipe is written using American measurements but also because she is one of the best English Pastry Chefs. So I was confident that the recipe would be a 100% success. The only thing I did different from the original recipe was that I sweetened my whipped cream and made a fresh strawberry sauce. And as you certainly know, there is no better combination than strawberries and whipped cream! So let enjoy this pinch of sugar!!
- 1 cup (225g) of self raising flour
- 1 cup (225g) of softened butter
- 1 cup (225g) of white sugar
- 4 large eggs
- 2 level teaspoon of baking powder
- 1 teaspoon of vanilla or almond extract (optional)
For the filling:
- Strawberry Sauce or Strawberry jam (click here for the Strawberry sauce recipe )
- Whipped Cream:
- 1¼ Whipping Cream
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder (optional)
- Pre-Heat the oven to 350F/180C.
- Grease two 8-9” cake pans, then line the base with parchment paper.
- Measure the butter, sugar, egg , flour and baking powder.
- In a large bowl combine all the ingredients, then beat at high speed with an electric mixer until ingredients are well incorporated, approximately 5 minutes. Divide the batter evenly between the prepared pans, smoothing it out.
- Bake until the edges are golden brown and well risen, about 25 minutes.
- Let cool in pans for 5 minutes, then invert the layers onto wire racks, bottom sides up. Remove parchment paper, and let cakes cool completely.
- While the cake is cooling, combine the whipping cream, the confectioners’ sugar, vanilla extract and the skimmed milk powder in a large bowl and beat at high speed until stiff peaks form. Note: the skim milks is only for thickening purposes, so it doesn’t flatten out too quickly.
- Place one layer of the cooled cake on a cake a plate and the other half on a plate. Spread the whipped cream over the bottom layer and then spread the strawberry sauce or jam over the other and sandwich them together.
- Dust with a powdered sugar before serving, and enjoy this pinch of sugar with a tea or a good cup of coffee.