Hadley’s Victoria Sponge Cakes
Inroduction
About this Recipe
By: Sheridan Rogers
The Victoria sponge is also know as the Victorian sandwich. A quintessential English teatime treat, it became popular during the reign of Queen Victoria and is believed to have been her most favourite cake. You’ll find these lovely Victorian Sponge Cakes on the Afternoon Tea menu at Hadley’s Orient Hotel in Hobart. Their afternoon teas have been an institution there for many years. This recipe is from a fabulous book about eating out in Hobart called From The Menu – Hobart by Philip Kuruvita (PK Photography 2016).
Ingredients
- self-raising flour 100g
- softened butter 100g
- white sugar 100g
- organic or free-range eggs 2, at room temperature
- baking powder 5g
- vanilla essence 1 teaspoon
- milk 30ml, if needed
- softened butter 100g
- icing sugar 140g, sifted
- jam fresh raspberry or strawberry
Preheat oven to 170°. Grease cake moulds or lamington tray. Cream together the butter and sugar until pale and fluffy. Beat in eggs one at a time until incorporated, then add vanilla. Fold in the flour sifted with the baking powder. Add milk if needed to make a smooth consistency. Spoon or pipe mixture into cake moulds or directly onto tray. Bake 8-12 minutes or until golden brown. Remove from oven, let cool for 5-10 minutes then turn out onto a cake rack. Butter Cream Icing: Beat softened butter and icing sugar together until light and fluffy. To Assemble: Cut cakes in half, piping butter cream onto one side along with a spoonful of your favourite jam. Gently sandwich the cakes back together. Dust with icing sugar and serve.