Small cakes are an essential part of British afternoon teatime, and a Victorian sponge is a historic, easy-to-make cake to serve guests. The cake is named after Queen Victoria, who loved this light, fluffy cake, made from equal parts butter, sugar, eggs, and flour. Traditionally, two layer cakes were sandwiched together with raspberry jam and whipped cream. To make it more manageable for serving guests, divide the batter into mini muffin tins. Once they are baked, top the cakes with a dollop of whipped cream and a fresh raspberry. This cake is deceptively airy and seemingly sinless, yet it has a distinct, rich flavor of butter. Whipped cream seeps in the cake for added moisture. Acting as a bright, attractive garnish, the tart raspberry also gives the cake a fresh, astringent accent. Here's how to make Victorian sponge cake.
Small Victorian Sponge Cakes For Teatime
Small cakes are an essential part of British afternoon teatime, and a Victorian sponge is a historic, easy-to-make cake to serve guests.
