Cake fit for a Queen: Victoria sponge

According to Mr Google,

In 1861, Mrs Beeton’s Book of Household Management was first published and it included a recipe for ‘Victoria Sandwiches’

Recipe was printed as: 4 eggs, their weight in pounded sugar, butter and flour, ¼ teasp of salt, a layer of any kind of jam or marmalade.

Beat the butter to a cream; dredge in the flour and pounded sugar; stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked. When the mixture has been well beaten for about 10 minutes, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 minutes. Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the piecesslightlytogether, and then cut it into long finger-pieces; pile them in cross bars on a glass dish, and serve.Time.20 minutes. Average cost, 1s 3d.Sufficient for 5 or 6 persons. Seasonable at any time.

Nowadays there are many variations of sponge cake recipes all marked ‘never fail’!

Is the art of making these cakes dead or alive? Here’s your chance to prove it’s well and truly alive by getting those beaters out and cooking your favourite family recipe for the sponge cake competition at the Daffodil Fair Sat 3rd September in Ryrie Park.

Enter the sponge cake competition at the Daffodil Fair Sat 3rd September in Ryrie Park.

Bring your cake along to the cake stall by 9.45am on the day of the Fair and see how your secret weapon recipe goes against the other entries.

Come on Braidwood cooks…. keep this old tradition alive.

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