Victoria Sandwich cake recipe: How to make Queen Elizabeth’s favourite cake

The Victoria sponge cake was made famous by Queen Victoria who enjoyed afternoon teas. According to historians, it was in Osborne House, Isle of Wight where the Victoria sponge Cake was named where Queen Victoria spent time in her residence after her husband died in 1861.

However it is still a firm favourite amongst royals, with chefs at Buckingham Palace recently sharing the recipe they use.

According to royal chefs, Queen Victoria regularly ate a slice of sponge cake with her tea, every afternoon.

Victoria sponge cakes become increasingly popular in the years following as it was suggested children should not eat cake with fruit or seeds.

Carr’s Flour has shared their traditional sponge cake with the Express.co.uk which is super easy to make and only requires a few ingredients.

Carr’s Flour are the sponsors of this year’s Cake Week which starts on August 31 and runs right through until September 6.

The flour brand says: “Rumoured to be Queen Victoria’s favourite cake, the classic Victoria Sandwich is layered with whipped cream and fresh raspberries for an elegant teatime treat – perfect for those new to the world of baking.”

Carr’s also recently launched their online shop, “offering the full range of Carr’s’ premium flours and bread mixes, so you can now bake to your heart’s content with Carr’s Flour delivered straight to your door – just in time for Cake Week!”

Typically made with strawberries, this recipe uses raspberries for a tangy taste to balance out the sweetness from the cake.

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Ingredients:

• 225g Unsalted Butter (softened)
• 225g Caster Sugar
• 1 tsp Vanilla Extract
• 4 Eggs
• 225 Carr’s Self Raising Flour

For the filling:

• 1 punnet of Raspberries
• 175ml Double Cream (lightly whipped)
• Icing Sugar (for dusting)

Method:

  1. Lightly grease 2 loose-bottomed 20cm/8″ sandwich tins and line the bases with a double layer of non-stick baking parchment.
  2. Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).
  3. Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.
  4. Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
  5. Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.
  6. Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.
  7. Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.
  8. Remove from the tins and allow to cool.
  9. Fill with lightly whipped cream and raspberries. Dust the top with icing sugar before enjoying!

This classic cake takes around one hour to make including 30 minutes prep time and 20-25 minutes bake time.

A typical slice of Victoria sponge cake is around 297 calories, but you can also pop slices in the freezer to avoid eating it all in one go.

Master Chocolatier, Paul A. Young, is also taking part in Cake Week and will be adding a chocolatey twist to his cake celebrations, and is launching a Victoria sponge Truffle.

Made with Victoria sponge mixed with Paul’s signature white chocolate ganache, layered with homemade raspberry jam and a classic decorative sugar top, the truffle is perfect for those with a sweet tooth.

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