There is something very queenly about the idea of taking tea, particularly high tea. It’s very British, like this classic Queen Victoria Sponge. All haughty looking and rich.
I realise that high tea morsels should be dainty and able to be served on pretty tiered plates. But if this beautiful sponge cake was on offer on a home sideboard laden with little sandwiches, éclairs and tarts at, say, a baby shower high tea, I don’t think I’d be able to resist a slice!
Light, fluffy and deliciously messy. Consider it an alternative to traditional scones :)
This post is one of many scrumptious ideas in this month’s Sweet Adventures Blog Hop: High Tea.
Check out more drool-worthy recipes below by hopping through the blogs.
Classic Queen Victoria Sponge Cake
(Recipe from this month’s Donna Hay mag. I have doubled the quantities and divided into three tins. I think three layers always beats two, especially if one is aiming to impress the little white gloves off one’s high-tea taking friends)
1 1/3 cups plain flour
1 teaspoon baking powder
1 cup caster sugar
100g butter, melted
500mls pouring cream
1 tablespoon caster sugar
Seeds from 1 vanilla bean, split and scraped
1 cup strawberry jam
1 punnet fresh raspberries
2 punnets fresh strawberries
1 tablespoon icing sugar
Preheat oven to 180C.
Grease and line three 20cm cake tins with non-stick baking paper.
Sift flour and baking powder three times and set aside.
Whisk the eggs and sugar in bowl of electric mixer on high speed for 10-12 minutes or until pale and tripled in volume.
Sift half of flour mixture over eggs and gently fold through with a large metal spoon.
Repeat with remaining flour.
Gently fold through melted butter.
Divide mixture evenly between three prepared cake tins.
Bake for 15-18 mins or until golden, springy to touch and sponges are coming away from the edges of the tins.
Remove sponges from tins and cool completely on wire racks.
Whisk cream, sugar and vanilla seeds in bowl of electric mixer until soft peaks form.
When ready to assemble, place one sponge on serving plate and spread with jam, then top with sliced strawberries and a scattering of raspberries.
Repeat with second sponge on top.
Place the final sponge on top and dust with icing sugar.
Serve immediately on posh china with a pot of tea. Lovely, dears.