Robert Irvine Loves Our Victoria Sponge Cake

Robert Irvine is a British celebrity chef and expat with a sweet tooth and a taste for delicious British cakes. He’s thankful to Tea & Sympathy for serving up a Victoria Sandwich Cake in New York City, “as good as it is back home.”

The camera crew for The Best Thing I Ever Ate came down to the restaurant, interviewed Nicky and tried our Victoria Sandwich, with delicious consequences. Thank You Robert Irvine!

Tea & Sympathy on the Food Network

We’ve previously blogged the recipe for our Victoria Sponge cake here, and you’ll also find it in our cookbook, which we sell in store. Our book makes the perfect Christmas gift, and Nicky will even sign copies now she’s such a big TV star!!!

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Victoria Sponge: Getting NYC on Afternoon Tea!

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.

A splendid legacy: Ruled Britain for over 80 years, and has a fantastic cake named after her!

 

Victoria Sponge

Serves 8-10
Preparation Time:
35-40 minutes

1 cup (2 sticks) unsalted butter
1 cup sugar
4 eggs
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.

To assemble
Raspberry jam
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.