Victoria Sponge For Tea Time

The Victoria sponge has got to be Britain’s favorite cake for tea time. First of all, it’s very tasty but did you know it’s one of the easiest things you’ll ever make?

There’s a number of ways you can go about making one. You can start with a from-scratch cake as I do or you can use a cake mix. You can even buy a pound cake from the bakery!

The only thing that is a must is a red jam and whipped cream. The dusting of confectioner’s sugar is also optional.

The Cake

Britons always refer to making a cake batter as “making the sponge.” I have no idea where that came from because they apply it to every cake batter, most of which are not sponge cakes as Americans know them.

British cakes have a slightly different texture to American cakes. They don’t go in for that super-moist texture. Most cakes have body–much like American pound cake. So if you opt to use a mix, then the one to choose is the butter-based yellow or gold mixes. Also if using a mix and round cake pans, you’ll want the 9-inch/23-cm sized pans. My from-scratch recipe uses 8-inch/20-cm pans but you’ll have more batter from a mix so use the larger pan.

For thinner layers using a mix, 10-inch/25-cm would probably be your best bet.

You will also have to level off at least one of the layers so it sits nicely on the serving plate. I do both because I like a flat top as well, so I level both and invert the top layer.

Just a note, but when I bake I generally use the metric system and weigh. This produces consistent results. For US measures see the “NOTES” section in the recipe card.

Red Jam & Cream

Raspberry is traditional, but strawberry is a close second.

The two jams mentioned are used most, but any flavor you like will do..

When it comes to the cream filling, I never skimp and make old-fashioned whipped cream. However, unless you’re going to eat it very soon after you put the cake together, the whipped cream needs to be stabilized. Some do this with cream cheese, but my preferred method is using instant modified food starch–that’s sold under the name of Instant Clear Jel.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Victoria sponge

Britain's most beloved cake

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Dessert

Cuisine: British

Keyword: britain's favorite cake, victoria sponge

Servings: 8

Calories: 627kcal

Author: Judith Hannemann

Ingredients

• 235 g butter very soft
• 235 g sugar
• 4 eggs
• 235 g self-raising flour
• 1 tsp vanilla

Filling:

• 1/2 cup raspberry jam
• 1 cup heavy cream
• 1 tbs confectioner's sugar

Instructions

• Preheat oven to 350F/180C. Grease 2 8-inch cake pans and line the bottom with parchment rounds--grease the parchment too.
• Cream butter and sugar until light and fluffy; about 4 minutes.
• Add the eggs, beating well after each addition, then add the vanilla.
• Fold the flour into the butter mixture until you cannot see any flour particles.
• Divide the mixture equally between the pans--weighing is the best way if you want it to look even and perfect.
• Bake for 20-25 minutes or until a cake tester comes out clean. Cool completely--you can safely cool the cakes in the pans.
• To assemble, unmold the cakes from the pans, carefully peel off the parchment and level off the top of at least 1 layer so it will be flat on the serving plate. Likewise you can level off the top of the other layer if you want a flat top. If you don't mind a domed top, that isn't necessary.
• Beat the cream until stiff peaks form (see post body on how I stabilize the cream). Spread the jan on top of the bottom layer then spread the whipped cream over that. Top with the other layer (leveled side on top of the cream if you want the flat top) and dust with confectioner's sugar if desired.

Notes

US measurements for cake:

1 cup + 1 tbs soft butter, 1 cup + 1 tbs sugar, 1 cup + 3/4 cup + 2 tbs self-raising flour. Other measurements remain the same

Video

Nutrition

Serving: 1serving | Calories: 627kcal | Carbohydrates: 67g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 236mg | Potassium: 113mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1291IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

The post Victoria Sponge appeared first on The Midnight Baker.

Seed Cake Is Very British

Here’s another “food of my people” recipe! While lemon drizzle cake is a perennial favorite, seed cake isn’t too far behind.

OK now it’s dressed up and some other things are added to make the recipe more modern, but nothing beats the simplest version.

My mom was pretty old school and this was the seed cake she grew up with. I remember the first time she made it. I was prepared not to like it because I wasn’t fond of caraway seeds. Since she always insisted that. you try a food before arbitrarily dismissing it, I had no choice in the matter. And you know, there’s just something about a nice pound cake with caraway seeds in it. I really loved it and it’s been a favorite ever since.

Cake Isn’t Huge

This is a cake that will disappear with no leftovers. The fact that it is delicious is one of those things, but it’s a relatively small cake.

It was originally made in a 7-inch cake tin (affiliate link) which is a popular size in the UK. I have one of them and you can purchase them here but they are generally springform pans.

I chose to use a small, but standard size, loaf pan. That pan is 8 x 4-inches. This size will produce smaller, shorter slices. But at any rate, the cake is not a huge one. It doesn’t rise much either so if you make it, don’t think that it’s a failure–it’s not.

If You Love Caraway…

Then feel free to add more than the suggested amount.

My mom used to add more because her’s was loaded with them. I kept to a lower amount because it added great flavor but was not overwhelming.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Seed Cake

A British tradition

Prep Time15 minutes mins

Cook Time50 minutes mins

Course: Snack

Cuisine: British

Keyword: caraway seed in cake, seed cake, traditional british cakes

Servings: 8

Calories: 247kcal

Author: Judith Hannemann

Ingredients

• 6 oz flour 1 1/3 cups
• 1/2 cup sugar
• 1 tsp baking powder
• Pinch of salt
• 2 tsp caraway seeds
• 1/2 cup butter room temperature
• 2 eggs
• 1-2 tbs milk

US Customary - Metric

Instructions

• Spray a small loaf pan (8 x 4 inch) or a 7-inch/18 cm round cake pan with non-stick spray. Preheat oven to 400F/299C.
• Sift the flour, baking powder and salt together and add the caraway seed; set aside.
• Beat butter and sugar until mixture is pale, then add the eggs, one at a time, until well blended.
• Stir in the flour mixture and add enough milk to get a dropping consistency (batter will be stiff, much like a pound cake).
• Spread in prepared pan and bake for 40-50 minutes or until a toothpick inserted in the enter comes out clean.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 119mg | Potassium: 101mg | Fiber: 1g | Sugar: 13g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

..

The post Seed Cake appeared first on The Midnight Baker.