The Victoria sponge cake is a classic British dessert, known for its simple yet delightful taste. It is named after Queen Victoria, who reigned from 1837 to 1901. During her time, the cake became quite popular as it was said to be one of her favourite treats. The cake consists of two light sponge cakes sandwiched together with a layer of jam and sometimes whipped cream. In the past, the sponge cake was made using eggs, sugar, flour, and butter, which were mixed and baked to perfection. Over the years, some bakers have added a dash of vanilla or a sprinkle of icing sugar on top for extra flavour and decoration. The history of the Victoria sponge reflects the traditions of British afternoon tea, where it was often enjoyed with a cup of tea. Today, it remains a classic choice for tea parties and celebratory occasions across the country, representing the sweet simplicity of British baking heritage.

Victoria sponge recipe

Serves: 6-8
Preparation time: 10 mins
Cooking time: 20 -25 mins
Calories per serving: 373
Fat per serving: 24g 

Ingredients:
for the cake

125g self-raising flour
125g butter, softened
125g caster sugar
2 medium eggs
2tbsp milk

for the filling 

4-6 tbsp raspberry jam
142ml carton double cream
Caster sugar, for dredging
2 x 18cm (7in) sandwich tins, buttered, base-lined and floured

1. Set the oven to moderate, 180°C.
2. To make the cake:Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
3. Bake the cakes in the centre of the oven for 20-25 minutes, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
4. Remove the cakes from the oven and leave them to cool in the tins for 5-10 minutes, then turn them out on to a wire rack and leave them to cool completely.
5. Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.

The unfilled cakes can be packed in freezer bags and freeze for up to 3 months. Allow the cakes to defrost before filling.

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Children in Hungary start school at the age of 6 and are supposed to attend school until they come of age, that is to say they turn 18. The majority of children go to state schools, there are few private schools – some of them offer alternative educational methods – and boarding schools are not popular. Before starting school, children are required to attend nursery school, which is very convenient for working parents.

Elementary School

All pupils start at elementary school (1^st to 8^th form) and after 4^th form they can decide whether to stay or transfer to an eight-form grammar school. This possibility is offered again after 6^th form as a transfer to a six-form grammar school, and many talented and academically advanced children take this opportunity. When pupils finish elementary school, they can enrol into vocational schools, where they are taught practical skills needed to perform a particular job, like carpentry, gardening, etc. These schools give a trade certificate but pupils are not prepared for the school-leaving exam that is required to enter higher education. If someone would like to learn a trade and enrol into higher education afterwards, the best choice for them is the secondary vocational school offering tuition in both practical and academic skills.

Secondary School

Secondary education is also offered by grammar schools, where the focus is purely academic and the aim is to prepare pupils for continuing their studies at college or university. Students are required to take a school-leaving exam at the end of 12^th form in five subjects. The compulsory subjects are Hungarian language and literature, Maths, History and a foreign language of choice. Pupils are allowed to pick one more subject based on their interest. The school-leaving exam is available at intermediate or advanced level and students decide which one to take based on the entrance requirement of their university or college of choice. Budapest, Szeged and Debrecen are the most significant university towns in the country.

Higher Education

At present, higher or tertiary education in Hungary is based on the Bologna system, which is in force in most European countries, making studying abroad much easier. Students who complete their first 3 or 4 years of study earn a Bachelor’s degree and can continue their studies to earn a Master’s degree, which takes 1 or 2 years. This division is not applicable in Hungary if you study to be a lawyer, doctor, vet, dentist, pharmacist, or an architect. The highest level is the doctoral degree, which means another 3-4 years of study. Students are supposed to pass at least one intermediate level foreign language exam as part of their studies in order to be awarded their degrees.

These are the English names of popular colleges and universities in Hungary:

university of agricultural sciences -agrártudományi egyetem
college of public administration – államigazgatási főiskola
university of veterinary medicine -állatorvostudományi egyetem
university of food industry -élelmiszeripari egyetem
college of fine arts -képzőművészeti főiskola
university of horticulture – kertészeti egyetem
university of economic sciences -közgazdaságtudományi egyetem
technical university -műszaki egyetem
college of technology -műszaki főiskola
medical university, university of medicine -orvostudományi egyetem
teacher training college -tanárképző főiskola
university of physical education -testnevelési egyetem
faculty of arts – bölcsészettudományi kar
faculty of science -természettudományi kar
faculty of law -állam- és jogtudományi kar

If you are considering studying abroad or you have wondered what the abbreviations on business cards might mean, we have compiled a table of common Bachelor’s and Master’s degrees. The degree awarded by Hungarian faculties of law is called Juris Doctor or Doctor of Jurisprudence (JD), while medical universities here award Doctor of Medicine (MD or DM). These are called junior or professional doctorates, which are above Master’s level but not equivalent to intermediate doctorates, like a PhD (Doctor of Philosophy), which requires 3 more years of study and the submission of original research.

Welcome to the smallest town in Australia complete with its own motel, train station, general store, four-star restaurant, pub and just four residents. The Queensland town of Cooladdi is located 560 miles west of Brisbane and a 90-minute drive from the nearest other settlement Charleville. But living happily in isolation is Laurel Seymour Smith, 64, her daughter Roxanne and son-in-law Gavin Muller and their daughter Christie.

In its heyday when it was a major rail centre Cooladdi boasted a school, butcher shop, post office, store and police station accommodating 270 residents. The tightknit family of four live and work in the remote outpost operating the town’s only business – a quirky watering hole that resembles more a truck stop, a post office, the pub, a self-rated four-star restaurant, a motel and petrol station all rolled into one.

Laurel and her late partner Errol bought the place in 2007 – something she maintains was the best decision they ever made. The 64-year-old said: ‘I was a miner driving trucks for years -this came up and we said we’re looking for a complete lifestyle change. And before we knew it I was the postmaster, the publican, the cleaner, the cook and the happiest I’ve ever been, who wouldn’t be, this is flamin’ God’s country. The postal run is the highlight for me – delivering good old-fashioned letters and parcels to families who live so remotely. I just love it. I stop in for a morning cuppa and scone and good old chin wag and then it’s back on the road, they’re like our extended family. This place means everything to me, and really how many 19-year-old kids want to live so remotely and yet my granddaughter Christie, she loves the place and so do her friends when they ‘drop in’.’

The family business – known as the Fox Trap – was handed over to Gavin, 47, and 43-year-old Roxanne. Gavin himself also used to work in the mines. He said: ‘We’d come up to Cooladdi for holidays and when the chance came to move permanently I jumped at it – took some convincing the missus, Roxanne, but she came round eventually. Now I can’t get her out of the bloody place, not even to go out for tea (dinner) in Charleville.’

With a tennis court that has seen better days, a few cows, ten dogs, a couple of friendly cats and an ever growing chicken population, the Fox Trap does look a bit tired. Roxanne said the train station platform had become something of a tourist attraction in the town which sees temperatures reach 48C. She said: ‘We call it the stop where you’ll wait a bloody long time for the train to come.’ And when it comes to the food on offer at the restaurant, Roxanne, the resident cook, believes their road kill menu is ‘to die for’. ‘

Serves:6-8
Preparation time: 10 minutes
Cooking time:1 hour
Calories per serving:490
Fat per serving:28g
Ingredients:

for the carrot cake

– 175g wholemeal self-raising flour

– 1 level tsp baking powder

– 2 level tsp ground mixed spice

– pinch of salt

– 150ml sunflower oil

– 175g soft light brown sugar

– 3 medium eggs

– 100g raisins

– 250g carrots, peeled and grated

for the topping

– 200g cream cheese

– few drops vanilla extract

– 3-4 level tablespoon icing sugar

– orange and green food colouring

– 1kg loaf tin, buttered and lined with a strip of baking parchment

– 2 disposable piping bags

1. Set the oven to moderate, 180°C.

2. To make the carrot cake: Tip the flour into a bowl and stir in the baking powder, spice and salt. Then stir in all the remaining ingredients until well mixed. Pour the mixture into the loaf tin.

3. Bake in centre of oven for about 1 hour, until just firm to the touch in the centre. A skewer should come out clean after being inserted into the middle.

4. Remove cake from the oven. Allow to cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.

5. To make the topping: Beat together the cream cheese and vanilla extract. Add icing sugar to taste.

6. Colour a small amount of icing orange and a small amount green, and use to fill a piping bag each. Spread the remaining uncoloured icing over the top of the cake.

7. Cut the end off the bag with the orange icing to give a small hole, and pipe tapered zigzags, to resemble carrots. Cut the end off the green icing bag into a ‘V’ shape and pipe leaves.

Wrap undecorated cake in a freezer bag; freeze for up to 3 months. Defrost before icing.