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News - All - 22 May 2021
News Item 7 of 2083
Miscellaneous: 22 May 2021
VICTORIAN BIRTHDAY CAKE for May 24th
Well Comrades and friends, Monday is May 24th. The day we celebrate the Birthday of Canada's first Sovereign, Queen Victoria.
The stay-at-home order is still in place.
Five percent of Ontarians are active golfers. The other ninety-five percent of us will need something to do to keep us busy at home, between sips of our favourite celebratory beverage.
Since every Birthday needs a Birthday Cake, what better time to whip up one of these Victorian Sponge cakes? Nothing to it, right?
If you try this, and it doesn't end up resembling the picture, just pour yourself another one of the previously mentioned celebratory beverages, and eat the whole cake anyway. You owe it to Queen Victoria.
Here's the recipe, from HARVESTHER.COM
- 1 cup softened butter, unsalted
- 1 cup caster / superfine sugar
- 4 medium eggs
- 1 cup self-rising flour
- 1 tsp baking powder
- 1/4 cup whole milk
- raspberry jam to fill the cake
- buttercream to fill the cake
- 1 cup softened butter (unsalted)
- 1 1/2 cups icing sugar
- 1 tsp vanilla extract.
For the Cake:
- Pre-heat oven to 350 F and prepare two 6 inch round baking tins by greasing and flouring them. (I used 9" pans)
- Cream together the butter and sugar. Make sure the sugar is well mixed in to the butter. The texture should be light and fluffy.
- Crack four eggs into a separate bowl, ensuring that you remove any stray pieces of shell. With the mixer on slow speed add the eggs, one at a time, to the batter. After each egg is added, mix thoroughly to ensure it is incorporated completely before you add the next.
- Sift the flour and baking powder together and add to the batter. If you sift the flour a couple of times, you'll get more air into it and the result will be a lighter cake.
- Mix until the flour is incorporated and then add the milk. Stir the milk into the cake batter.
- Divide the cake batter as equally as possible between your two prepared cake pans and put in the oven for approximately 25 minutes. It's safest to check the cakes after 20 minutes and give them an additional 5 minutes if necessary. The cakes are ready when a skewer inserted into the centre comes out clean. The sponges should be springy to the touch.
- After removing from the oven, leave in the cake pans for 5 minutes before transferring to a wire rack to cool completely.
- Once completely cooled, spread raspberry jam (or any other kind you like) onto one half. Spread buttercream over the other half of the cake and then carefully sandwich the two layers together. Lightly dust the top with icing sugar and serve.
For the Frosting:
- You can use any buttercream recipe for this cake, but I find it's best not to make the frosting too sweet.
- Simply mix together the ingredients until you have a smooth consistency. It helps if the butter is really soft and you should sift the icing sugar to get rid of any lumps.
- There are hundreds of possibilities for adapting this recipe but here are some of the other fillings I have used in the cake to great effect:
- Lemon curd and whipped cream.
- Fresh strawberries and whipped cream.
- A simple layer of strawberry flavoured buttercream.
- Fresh blueberries and vanilla buttercream.
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