Klasszikus brit piskóta: Victoria Sponge Cake

Próbáld ki te is ezt a hagyományos angol piskótát, a Victoria Sponge Cake-et, amely, ahogy a neve is mutatja, Viktória királynő kedvenc sütije volt!

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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