by Carmen Allan-Petale
In case you were wondering how to make the Victoria sponge cake from our British afternoon tea for the Jubilee, you can find the recipe below.
The Victoria sponge cake was named in honour of Queen Victoria because she apparently liked to eat it for afternoon tea. Traditionally it has cream and jam in the centre, which is how I like to make it!
To make a Victoria sponge cake:
Preheat your oven to 190°C and grease two round tins with butter and line with baking paper.
Beat 250g of butter and 250g of caster sugar until it is light in texture. Crack in four eggs and beat the mixture.
Fold in the zest of an orange, folding in 250g of gluten-free self-raising flour (or regular flour if you’re not intolerant).
Spread the mixture out in the tins and cook for 20-25 minutes, or until you put in a knife and it comes out clean.
Take the cakes out of the oven and remove them from the tins, placing them on wire racks to cool.
Beat 300ml of double cream until it thickens and spread raspberry or strawberry jam on the inside sides of one of the cakes, following with half of the cream.
Stack the other cake on top and ice the top of the cake with the rest of the cream. Decorate with mulberries, strawberries, blackberries or raspberries and finish with a sprinkle of caster sugar.
Inspired by Jamie Oliver.