The victoria cake named in honor of Queen Victoria. The classic cake, it’s a sponge cake sandwich filled with whipped cream and strawberry jam. I love adding fresh berries to make it more festive. It’s aways on my dessert table for a tea time. And great to take for an urban-chic picnic.
Ingredients for the cake:
4 eggs beaten
8 ounces self raising flour (sifted)
8 ounces caster sugar
8 ounces butter (softened room temperature)
2 teaspoon baking powder
1 lemon zest
2 tablespoons of warm water
Ingredients for the filling:
1 jar of strawberry jam
16 ounces heavy whipping cream (or better double cream, I used Devon cream)
1 tablespoon caster sugar
1 teaspoon vanilla extract or vanilla seeds
A mix of berries: strawberries, raspberries and blueberries
(2 cake tins greased and lined with parchment paper)
By hand or food processor, cream the butter and sugar together until light and fluffy. Slowly add the beaten eggs, flour, lemon peel and lastly the water.
Divide the mixture into the two cake tins and spread with a spatula.
Bake for about 20 to 25 minutes until golden brown. Place it into a wire rack to cool down.
Whip the cream with sugar and vanilla until thick. On one of the cakes spread jam and pour over the berry slices. Add whipped cream and sandwich the cakes together. Cover the top of the cake with whipped cream and berries or you can just dust with icing sugar.