Victorian Sponge Cake A two layer sponge cake filled with a layer of jam and whipped cream. It was named after Queen Victoria, who favored a slice of this cake with her afternoon tea. Ingredients: 1 ½ cups flour 1 cup sugar 6 eggs 1 cup/2 sticks butter 1 ½ teaspoons baking powder 1/8 cup boiling water ½ teaspoon vanilla extract For the filling: 1 ½ cups whipped cream ¼ cup sugar ¾ cup strawberry jam Directions: Preheat the oven to 200°C/400°F. Grease and line 2 round cake tins (22 cm/9 inches) with baking paper. Cream the butter and sugar together using an electric mixer until pale and fluffy. Beat in the eggs one at a time and add the vanilla extract. Add the flour, baking powder, and hot water. Beat with a wooden spoon just to incorporate. Divide the cake batter between the two tins and smooth the tops. Bake the two cakes in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the tins, then turn out onto a wire rack to cool down completely. To sandwich the cakes together: Add a layer of jam to the top of one of the cakes, followed by a layer of cream on top of the jam, finish by placing the second of the sponges on top. Lightly dust with icing sugar. Lebanese Recipes
Posted on: Tue, 02 Sep 2014 10:09:31 +0000
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