Continuing our campaign for 2012 to get New York City taking afternoon tea, today we’re sharing the recipe for our most popular cake. Victoria sponge is named after Queen Victoria, is a great afternoon caked, as it is easy to make and nice and light to eat. A perfect late-in-the-day break from your busy schedule.
Preparation Time: 35-40 minutes
1 cup (2 sticks) unsalted butter
1 cup sugar
A few drops of pure vanilla extract
2 cups sifted all-purpose flour
1 heaping teaspoon baking powder
- Preheat the oven to 350F
- With an electric mixer, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time , along with the vanilla.
- With a spatula, fold in the flour and baking powder and mix until smooth.
- Divide the batter between 2 buttered and floured 8-inch cake tins and smooth the surface by tapping gently on the side of the tins.
- Bake for 20-25 minutes.
- As with all cakes, the best way to make sure the cake is done is by inserting a thin knife or skewer into the center of the cake: if it comes out clean, then the cake is done. Turn out onto wire rack to cool.
Butter Cream Icing
1/2 cup (1 stick) of butter
1/4 teaspoon vanilla extract
2 cups of confectioners’s sugar
1-2 tablespoons milk
- In an electric mixer beat the butter until light and creamy, then add the vanilla.
- Gradually beat in the confectioners’ sugar.
- Add just enough milk to make the mixture soft and spreadable.
Confectioners’ sugar for dusting
- Once the cake has cooled, spread one half of the cake evenly with the butter cream. Spread the other half with raspberry jam.
- Put the two halves together, with the cream facing the jam, and place on a cake plate. Dust lightly with confectioners’ sugar.