Queen Elizabeth II never misses afternoon tea which is prepared for her by Palace chefs on a daily basis. The Queen’s great great grandmother Queen Victoria introduced the tradition to the royal household and is said to have enjoyed a slice of cake with her tea.
While this year’s Buckingham Palace garden parties have been called off due to coronavirus, the royal chefs have shared how to make one of the cakes usually served at the special gatherings.
Victoria sponge cake is a British classic and gets its name from Queen Victoria.
The Royal Family Instagram account shared a clip of a royal chef showing fans how to make the delicious cake and posted the recipe.
How to make Victoria sponge cake
The Instagram post with the royal recipe read:
“The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon!
To mark Royal Garden Parties, Buckingham Palace Pastry Chef’s are delighted to share this traditional recipe with you.
Remember to share your #royalbakes”
- Carrot cake recipe: How to make carrot cake
Ingredients (for sponge)
-150g caster sugar
-150g unsalted butter
-150g sieved self-raising flour
-1/2 tsp of vanilla essence
-100g jam (strawberry or raspberry)
-150g softened unsalted butter
-220g sieved icing sugar
-1/3 vanilla pod or vanilla essence
- Chocolate biscuit cake recipe: How to make Queen’s favourite cake
-Preheat the oven to 180C (375F, gas mark 4)
-Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
-Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
-In a separate bowl whisk the eggs
-Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
-Sieve the flour and fold into the mixture
-Divide the cake mix between the two cake tins and smooth
-Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown
-Insert a skewer and ensure it comes out clean
-Remove the sponges from their tins and leave to cool
-Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)
Assembling the cake:
-Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge
-Spread a thick layer of buttercream on top of the jam ( if you prefer this can be done first)
-Gently place the second sponge on top and gently press down
-Sprinkle with icing sugar and serve with a pot of fresh English tea!”
Source: Read Full Article