In the US known as a pound cake, in the UK as Madeira cake or Victoria sponge cake, no matter how you want to name it, it was a GREAT treat for this Sunday afternoon.
A bit of history about the sponge cake…
The earliest recorded sponge cake recipe in English is attested to the 1615 book of English poet and author Gervase Markham entitled; The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman. (Alan Davidson, The Penguin Companion to Food)
The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar. (Wikipedia)
How to make your Victoria sponge cake?
• 225g/8oz butter or margarine, softened at room temperature
• 225g/8oz caster sugar
• 4 medium eggs
• 2 tsp vanilla extract
• 225g/8oz self raising flour
• milk, to loosen
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 18cm/7in cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
(recipe from BBC Food Recipes)
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