Victoria cake: step-by-step recipe description, cooking rules, photo

• Butter - 250 gr.
• Sugar - 250 gr.
• Flour - 250 gr.
• Baking powder - 8 gr.
• Eggs - 4 pcs.
• Lemon zest
• Vanilla extract - 2 tsp.
• Strawberry
• Jam

So, everything is very simple. Mix sugar (250 g) and butter at room temperature (250 g) in a cup.

• Beat well with a mixer, about 5 minutes. Then add all the eggs (4 pcs.), one at a time, beat for another minute after each addition.
  Combine flour (250 g) with baking powder (8 g) in a separate bowl with a whisk, so that they are well combined. And add small portions to the future dough.
  Grate the lemon zest and add it to the dough along with 2 tsp vanilla extract.

  Grease a baking dish (I used 16 cm, but you can make it 20 cm), grease it with butter and sprinkle with flour, shake out the excess. Place parchment on the bottom. This will make it easier to remove future cakes. Place half of the dough and smooth it with a spatula. Yes, the dough should be thick, don't be alarmed.

  Bake at 190 degrees for 20-25 minutes. Here, look, as soon as the top begins to brown (it’s just starting to turn golden), check with a skewer. Don't overexpose it. The shortbread may have a small dome on top. Remove from oven and let stand on a rack for 5 minutes.

  Next, remove the cake and turn it over. Let it cool completely.

  Read also:  Chocolate cocoa cream - 7 recipes

  In general, as soon as the cakes have cooled, they can be coated and assembled. But I do things a little differently. To make the cakes even moister, wrap them in film and put them in the refrigerator for a couple of hours.

  Now the layer. Take 10-15 strawberries, remove the stems and cut them thinly. You can replace it with raspberries (no need to cut them). And 3-4 tablespoons of good jam (strawberry or raspberry, depending on the berry used). Microwave the jam for 30 seconds until it becomes liquid.

This favorite British pastry, Queen Victoria's sponge cake, has gained popularity all over the world. Many housewives prepare it for their children and guests, without even suspecting that the biscuit bears a royal name.

According to the classical scheme, the sponge cake is prepared very simply and quickly, and does not require a large number of ingredients or skills. All basic elements are taken in the same quantity plus 4 eggs.

It’s amazing how a biscuit with such a simple recipe is incredibly popular in England!

According to the official version, Queen Victoria had a lady-in-waiting who had a very difficult time waiting for a meal between lunch and dinner. And she came up with afternoon teas - tea parties with sweets, which took place around 4-5 pm. The maid of honor invited all the ladies of the court and the queen to her tea parties.

After some time, the queen herself began to organize similar salon afternoon teas, and the obligatory sweet for tea was always a sponge cake, very beloved by the queen, with a juicy filling - fruit or berry jam or butter cream. Due to royal preference, it received this name.

According to another theory, after the death of her husband, Queen Victoria isolated herself from secular society, and only a few years later the ladies of the court persuaded her to give afternoon teas with sweet tea in the palace garden so that the world could see the queen. The empress's tea table always had an invariable dessert - sponge cake with berry jam in the middle.

Thus, Queen Victoria's sponge cake has come from the 19th century to the present day and remains a delicious pastry, despite its simplicity.

• a glass of pancake flour;
• a pack of premium butter;
• a glass of sugar;
• 2 tbsp. l. milk;
• four eggs of category C1;
• 1 tsp. baking powder.

How to bake a traditional English sponge cake:

1. Turn on the oven and leave to warm up. The dough cooks so quickly that the oven doesn’t even have time to heat up.
2. Prepare the dough - mix all the ingredients and pass through them with a mixer or immersion blender until a fluffy puree-like mass is formed.
3. Line the baking dish with a baking sheet.
4. Pour the dough into it.
5. Bake for 20 minutes.

The secret to a delicious sponge cake is to leave it to cool in the oven or, after taking it out, cover it with a thick napkin or towel. This way it will remain soft.

The sponge cake can be decorated with fresh berries, powdered sugar, chocolate chips, or topped with condensed milk or chocolate icing.

Andy Chef is the most famous and popular food blogger from Khabarovsk. Everyone is incredibly delighted with his baking recipes, and the photographs of step-by-step recipes will not leave anyone indifferent - you just want to cook a delicious sweet.

Ingredients for the recipe from Andy Chef:

• sugar - 250 g;
• premium butter - 250 g;
• four eggs of category C1;
• flour - 250 g;
• baking powder - 8 g;
• vanilla - 2 tsp;
• lemon zest - a small handful.

In the cook’s recipes, it is important to follow all the subtleties in order to get a similar result:

1. Mix softened butter with sugar. Beat with a mixer until fluffy.
2. Throw eggs into the mixture. Go through the mixer adding each egg.
3. Mix the flour and baking powder thoroughly.
4. Pour the flour into the butter mixture and run the mixer through the process.
5. Add vanilla and zest.
6. Grease the oven dish with oil. The optimal size is 10 cm in radius. Sprinkle some semolina.
7. Place 1/2 of the dough into the mold - it is quite dense. There is no need to worry about this; the finish will be the most delicate and soft sponge cake.
8. Bake at 190 degrees.
9. As soon as the surface begins to turn golden, check the sponge cake with a match. It is important not to overbake it - otherwise it will be dry and hard.
10. When ready, remove the pan from the oven. Place it on the grid, upside down, to cool for a quarter of an hour.
11. Remove the biscuit from the mold by running a knife along the sides and bottom. Let cool. Wrap in a towel and place in the refrigerator.
12. Repeat with remaining dough.
13. Place both biscuits in the refrigerator for two hours.

Berries, such as raspberries, are perfect as a filling. Mix them with warmed berry jam or homemade preserves. Frost one of the biscuits and place the second one on top. Sprinkle the resulting cake with powdered sugar through a strainer. According to Andy Chef's recipe, butter cream is also added to the layer.

How to make it in a slow cooker

You need to prepare:

• a glass of flour;
• a glass of sugar;
• a pack of premium butter;
• three eggs of category C1;
• a packet of baking powder;
• 2 tbsp. l. milk fat content 6%;
• 2 tsp. vanilla.

Cooking step by step:

1. Grind soft butter with sugar. Go through the mixer.
2. Add the eggs after whisking them. Keep the mixer running as you add.
3. Add vanilla essence there too.
4. Mix baking powder with flour. Sift several times and then add to the whipped mixture.
5. Pour in the milk.
6. Stir the mixture with a large spoon.
7. Warm up the multicooker - pour liquid into it and turn on the cooking mode for a quarter of an hour. When the unit has warmed up, pour out the liquid, dry the bowl and fill it with dough.
8. Set the timer for one hour.

English butter cake

Compound:

• premium butter - 250 g;
• sugar - 250 g;
• flour - 250 g;
• four eggs of category C1;
• vanillin - sachet;
• lemon zest - a handful;
• baking powder - 8 g.

For filling:

• Strawberry jam;
• condensed milk - half a can;
• butter - half a pack.

Preparing butter sponge cake:

1. Place all the ingredients in a large bowl.
2. Let's go through them with a mixer or blender.
3. Let's warm up the oven.
4. Place the dough on a baking sheet or in a frying pan with a heat-resistant handle.
5. We will bake for 25 minutes, checking for doneness with a skewer.
6. When the biscuit is baked, leave it to cool slightly.
7. Let's prepare the layer - beat the butter. Gradually add condensed milk until it becomes creamy and fluffy. Beat for quite a long time, about 15 minutes at high speed.
8. Cut the biscuit into 2 layers.
9. Spread the cakes with strawberry jam, making a thicker layer in the center so that the cakes do not separate.
10. Spread the buttercream soaked with jam into the cake layer and cover with the second one.

Decorate the resulting cake with fresh whole strawberries, blackberries and raspberries and powdered sugar or coconut.

Cooking with chocolate

What is needed:

• sugar - glass;
• flour - a glass;
• a pack of premium butter;
• vanilla - 2 tsp;
• orange zest - a handful;
• four eggs of category C1;
• baking powder - 8 g;
• chocolate bar;
• butter for cream - 200 g;
• powdered sugar;
• fresh strawberries - for decoration.

Let's prepare it step by step:

1. Place sugar, vanilla, orange zest, softened butter in a large bowl and run through with a fancy mixer.
2. Add eggs one by one, beating after each.
3. Add flour and stir.
4. Turn on the oven
5. Using a nylon spatula, place the dough on a baking sheet and bake for a quarter of an hour.
6. Once the biscuit is ready, turn it out onto a wire rack and do not touch it until it cools completely.
7. Prepare the cream - mix butter with powdered sugar, beat into a strong foam.
8. Cut the biscuit into two layers. Spread with any berry jam and cream.
9. Pour melted chocolate over the surface. Decorate with strawberries. It's good to add mint leaves for decoration.

To make the glaze soft, add a little milk, butter and cocoa to the melted chocolate.

Step by step

1. Beat softened butter with powdered sugar until whipped cream. This is a must, this is the main condition for baking this biscuit. Add vanilla essence or vanilla.
2. Separately, lightly beat the eggs and gradually pour them into the whipped butter, mixing with a mixer at low speed.
3. Sift the flour and baking powder three times, and carefully add it into the dough in parts, stirring with a metal spoon from bottom to top. Pour in the milk. Mix well
4. To bake this sponge cake, you just need to have the multicooker warmed up. I either cook something before baking, and while I’m busy with the dough, the multicooker is in the “Warming” mode. Or I pour water into the bowl, turn on the “Cooking” mode, and then take out the bowl, pour out the water, wipe it, put parchment paper on the bottom and pour the dough into the multicooker bowl. Turn on the “Baking” mode for one hour, do not open the lid while baking.
5. Then turn off the multicooker and let the biscuit stand for another 10 minutes.
6. Using a steaming rack, remove the cake from the multicooker, then invert onto a rack to cool completely.
7. Cream Beat butter with powdered sugar, vanilla, milk into a fluffy light cream.
8. Cut the biscuit into 2 parts, spread one cake with raspberry jam, the other with cream. Place the cakes on top of each other, combining the fillings.
9. Transfer to a plate, sprinkle with powdered sugar, garnish with raspberries
10. I was very afraid to bake a butter sponge cake in a multicooker, but I was also interested in what would happen. We really liked this cake, only the jam needs to be sour, I almost cooked the raspberries in their own juice, and everything was in moderation, otherwise it would be very sweet
11. And if one day you want to feel like royalty, then bake this Cake, set a table in the garden, and invite your entire royal family to afternoon tea.

Queen Victoria's Butter Sponge Cake

What do you need:

• sugar - 250 g;
• premium butter - 350 g;
• flour - 250 g;
• four eggs of category C1;
• baking powder - 1 tsp;
• vanilla;
• lemon zest - 1 tbsp. l.;
• medium fat cream - 200 g;
• powdered sugar - 30 g;
• raspberry jam;
• raspberry berries.

Cooking:

1. Mix first 7 ingredients. Knead the dough.
2. Grease the mold with oil, line with paper and lay out the dough.
3. Bake at 190 degrees for about a quarter of an hour.
4. As soon as the pastry begins to brown, check the readiness with a splinter.
5. Remove and let cool.
6. Prepare the cream - beat the cream and powder.
7. Cut the cooled biscuit in half.
8. Spread the cooled cakes with berry jam.
9. Place buttercream and a few raspberries in a 1 cm layer.
10. Cover one cake with another and completely grease the surface and sides with the remaining cream.
11. Decorate with raspberries.

You can't ruin strawberries with cream! And if you complement this combination with an airy sponge cake, you will get a truly royal dessert. It is not surprising that Her Majesty Britain loved this delicacy so much and introduced all her courtiers to it. Today I am sharing a step by step recipe for Queen Victoria sponge cake. Touch the luxury of taste and be sure to pamper your family!

Ingredients:

• Butter - 180 g
• Granulated sugar - 180 g
• Flour - 180 g
• Baking powder - 8 g
• Eggs - 4 pieces (small, if large, 3 pieces are enough)
• Zest of one lemon (can be replaced with orange zest)
• Vanilla extract - 1 tsp. (can be replaced with a 10 g bag of vanilla sugar)
• Strawberry confiture – 80-100 g
• Whipped cream – 250 g

How to make Queen Victoria sponge cake (step by step recipe with photos)

Beat softened butter with granulated sugar using a mixer. The mass should lighten and become fluffy.

Beat in the eggs, one at a time, thoroughly beating the mixture after each until smooth.

When all the eggs are beaten in, you will see that the mixture has become grainy, this is normal, do not be alarmed.

Pour in vanilla extract (1 tsp) and add the zest of one lemon.

Place flour in a separate cup and add baking powder.

Stir with a whisk (so that the baking powder is properly distributed in the flour).

Add flour to the bowl with the dough in small portions, as if lifting the dough up with a spatula.

The dough should be thick, like in my photo. If yours is more liquid, you can add a couple of tablespoons of flour.

In a baking dish (mine is 18 cm in diameter), place a circle of parchment on the bottom so that the finished sponge cake slides out better. The sides need to be lubricated with nothing so that during baking the dough does not slide down the slippery pan, but rises evenly.

Since the dough is thick, use a silicone spatula to help it spread evenly.

Place the pan with the dough in the oven, which is preheated to 180 C. The biscuit is baked for 20 -25 minutes. Depending on your oven, if yours is a beast of power, it will probably take no more than 20 minutes. The oven should not be opened for the first 15 minutes so that the airy dough does not fall off.

You can check the readiness of the cake using a wooden stick inserted into the center of the sponge cake; it should come out dry, without sticking wet crumbs.

After the biscuit has cooled slightly, wrap it in cling film and put it in a cool place. This method will help the biscuit to absorb moisture and become juicier.

This is what the back of the biscuit looks like. Looking ahead, I will say that the sponge cake turns out so moist that it does not require soaking.

Before assembling, cut off the top of the biscuit; it can be used for preparing desserts in cups.

This photo shows the porous and delicate structure of the biscuit. Despite the airiness, the crumb has elasticity, so it will behave well in a multi-tiered cake.

The biscuit base of the dessert is successfully complemented by strawberry confiture and whipped cream.

How to make “Victoria Cake”

1. Beat eggs into a bowl, add granulated sugar and beat until fluffy.

2. I sift the flour in advance and, without stopping the whisk, gradually introduce it to the eggs. Once all the flour is in the bowl, turn off the mixer.

3. Mix the resulting dough with a spoon or spatula so that the flour that has settled at the bottom is mixed with the rest of the mass.

4. Grease a springform baking pan, pour out the biscuit dough and place it in an oven preheated to 180 degrees for 40 minutes.

5. I check the readiness of the cake with a toothpick, then remove it from the oven and cool slightly.

6. Add the yolk to the mixer bowl, and powdered sugar to it, mix with a whisk.

7. Add mascarpone into the bowl and stir until a homogeneous mixture is formed.

8. The finished cream is light, fluffy and holds its shape well.

9. I prepare the impregnation for the cakes: I mix the jam syrup with a spoonful of cognac.

10. Using a silicone brush or spoon, generously coat the biscuit cake on all sides with syrup.

11. After this, I spread the mascarpone cream on the surface of the cake and distribute it evenly.

12. Wash and cut the strawberries into slices, decorate the cake with berries and serve it to the table.

Strawberry confiture for Queen Victoria sponge cake

I told you how to prepare this delicate layer of strawberries (you can follow the link to see step-by-step photos of the process). Here I will also briefly describe the process: you need to heat 100 g of strawberries mixed with 1 tbsp in a saucepan. l. granulated sugar. Stirring, bring to a boil and pour in the starch mixture (to do this, mix 1 teaspoon of cornstarch and 2-3 tablespoons of cold water in a separate glass). After adding the starch, boil the mixture for another 2 minutes and turn off the heat.

Cut the Queen Victoria sponge cake into two layers. Place the first one on a dessert plate, then add the strawberry jam (which should have cooled by this time). There should be a distance of 2 cm to the edges of the biscuit.

Recipe for Queen Victoria Cake. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Queen Victoria Cake”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Queen Victoria Cake is 306.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Whipped cream for Queen Victoria sponge cakes

I described in detail how to prepare such a cream in order not to overload this article with photographs (of which there were a lot anyway). If you don’t have time to follow the links, I’ll briefly describe the process here. Place cold heavy cream (at least 33%) in a deep bowl and start beating with a mixer at low speed. Having achieved soft peaks, add powdered sugar and beat further until the cream becomes thick and fluffy. Be careful: cream can easily turn into butter. Therefore, it is better not to use very powerful food processors; a hand mixer and 10 minutes of beating is enough.

So, the whipped cream is ready, let's continue assembling the cake. Place 3-4 generous tablespoons of cream on top of the strawberry preserves, then top with the top sponge cake layer.

The classic version of this dessert involves sprinkling with powdered sugar. But, since I had extra whipped cream, I decided to decorate the top of the sponge cake with cream, jam and fresh strawberries. It turned out very tasty!

A nice feature of this dessert is that it remains juicy and tasty for a couple of days when stored in the refrigerator. I liked the sponge cake because simple and affordable ingredients produce such a rich taste: creamy, with a light lemon note, with a delicate, porous structure.

Surely you noticed that for the recipe flour, sugar and butter are taken in equal proportions? Even here the British desire for accuracy can be seen! What else can you say about the taste of the biscuit? It is completely self-sufficient without creams, jams or impregnations! Can be served as a stand-alone dessert. If you decide to make a full-fledged cake based on these biscuits, it is better to soak the cakes with syrup (heat 6 tablespoons of water with 4 tablespoons of sugar and cool, then soak.) Otherwise, it will take all the moisture from the cream, it will disappear from layers, and the top cake may crack.

I’ll show you another cut of a truly royal dessert.

Hi all. Today I will tell you about an incredibly delicious sponge cake - Queen Victoria sponge cake. It is so self-sufficient that it can be served simply with jam and whipped cream.

The sponge cake turns out to be very rich in taste - creamy, with a slight lemon note, with a porous, delicate structure. It’s amazing that all this variety can be achieved from completely simple products that are at hand.

A prerequisite for preparing this dessert is an equal amount of ingredients - flour, butter and sugar. You can adjust this amount to suit yourself, based on the diameter of your mold and the required number of cakes. By the way, my mold is 22 cm, so I got 2 cakes 2.5 cm high.

How to make Queen Victoria sponge cake at home, step by step recipe with photos.

Ingredients:

1. flour 250 gr.
2. butter 250 gr.
3. sugar 250 gr.
4. 4 eggs
5. baking powder 8 gr.
6. zest of 1 lemon
7. vanilla sugar 10 gr.

Preparation:

You need to take the butter out of the refrigerator in advance; we need it at room temperature. Beat our butter and sugar until white and the mass increases in volume. Just be sure to take good, proven oil. The taste of the finished product depends on this.

Then add the eggs one at a time, beating for about a minute each time.

Sift flour and baking powder into a bowl and mix well.

We gradually introduce our flour mixture into the butter-egg mixture.

Add lemon zest and mix everything.

The dough turns out thick and incredibly beautiful - snow-white with yellow specks.

Place it in a prepared pan (greased and sprinkled with flour). I have silicone molds, there is no need to prepare them.

Send to bake in a preheated oven at 180º for 20-25 minutes.

The main thing here is not to overcook the dough, the cake should turn slightly golden, there is no need to wait for it to turn brown. Check readiness with a wooden skewer.

Let the prepared cakes rest a little in the pan, then transfer to a wire rack and cool.

This time I made a full-fledged cake. In the layer I have strawberry confit and... And the outside of the cake is level. This is what a gentle, handsome man he turned out to be in the end.

Here it is in cross-section.

What I want to add from myself. It was with a cake that I assembled this sponge cake for the first time; before that I always made it according to the first serving option. This sponge cake is delicious even without a ton of cream; it is in its “naked” form that it reveals itself 100%. But somehow it’s not customary in Russia to just eat cakes with tea. Therefore, if you still decide to make a full-fledged cake, then the sponge cake must be soaked, otherwise it will absorb all the moisture from the cream. From here, cracks will appear on the top coating, and the cream will completely disappear from sight.

The cakes go perfectly with strawberry, raspberry or lemon filling, and, in addition to it, it’s incredibly tasty.

Try this truly royal dessert. I think he will win your hearts.

Enjoy your meal.

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Queen Victoria's Cake Classic Recipe Queen Victoria's Cake

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Rating: 4.0; Votes: 1 A classic English dessert - Queen Victoria sponge cake. Served with whipped cream and strawberries. Jamie Oliver's recipe Diameter 20 cm 200 g flour 1.5 tsp baking powder 200 g butter 200 g sugar 4 eggs vanilla extract/zest 250 g heavy cream 1 tbsp caster sugar 100 g strawberry jam strawberry Recipe 200 g of flour 1. 5 teaspoon baking powder 200 gr of butter 200 g of sugar 4 eggs Vanilla extract / peel 250 g cream 1 tbsp sugar powder 100 g of strawberry jam Strawberry Date: 2019-08-12

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Comments and reviews: 10

Nata Isakova I would like to add a second comment (after cooking. The sponge cake turned out to be very tender and delicious. Especially due to the presence of orange zest. I now think that it is necessary here; it went well in the cake with curd cream and strawberry compote. It just doesn’t hold its shape very well (too everything is soft. Either make a small cake, or like Yulia with light cream and a strawberry layer. Thank you very much for the recipe. I’ll put it in my piggy bank.

Natasha Shulikina, hello, thank you for the recipe, I saw it today, I baked it today) everything was delicious, but there was a small drawback, maybe you know why - the cakes inside were not baked enough (compacted in the center) although I baked for longer than 20 minutes (about 40, in a tin of 16 cm and the cake is only 1 cm high. 5-2 cm, that is, it had to be baked a hundred times) the toothpick came out dry. added lemon zest to the dough and reduced the amount of ingredients by 0.75 (150g total and 3ya)

Dasha is brave, yes, I absolutely don’t care who copies whom, or anything else, everyone is supper, everyone has their own techniques, and everyone tells differently, if you want to do it differently, do it, share these cakes, even stand on your head, I and I love this channel and tortillas and I’m a cake maker, Milana, if I don’t like it, I won’t say anything, and I won’t spill dirt that’s not in my house, so to speak, and I wish everyone, continue to create Yulenka, everything is great with you) you’re great

Lyudmila Sorokina One day, while looking at Interiors magazine, I saw a photograph of a living room decorated in the English style. There was a tea table with English porcelain, and these same biscuits, but in portions, were laid out on plates. It looked so attractive in the photo that I wanted to take a closer look at what the British eat at afternoon tea. You, Julia, turned out great That same English sponge cake Thank you

Yulia Struzhko Yulichka, I am your fan, you are so smart, everything I make according to your recipes is all incredibly delicious, thank you very much for this, tell me, do you often put fresh berries and fruits in the cake? After all, many people write that the shelf life of such a cake is no more than 7 hours, but I don’t know. I always did everything fine before. Now I’ve read it and don’t want to put it down, although it’s very tasty

Olga Petrovna What difference does it make who repeats and who doesn’t Everything in life repeats itself) on the contrary, I’m interested to see Yulia’s method of cooking) such a channel is light - you can’t say it any other way Previously, you couldn’t find a recipe during the day with a fire, or they’ll write one that you can cook a pancake , not cake, thank you for your work

Masha Lapcheva I really love your videos, I have already prepared a lot of recipes, I really like the quality of the videos and the music, and as you say, the videos are not long and are all to the point, without unnecessary hours-long chatter. please tell me, if you make a sponge cake like this and put cherries in it, should it work out as expected?

Kanareyka Rey I notice a trend that videos are released first on one channel, and then you have exactly the same one) Even if this is not a coincidence, I still really like it, because I love both channels, and it’s very interesting to find out some nuances, and yet everyone does it differently

Tatyana Lee I'm surprised at people. I have never been able to bake cakes before, but now after your videos, my family is just waiting for some event to try a new dessert from my mother) thank you very much. And the most important thing is that everything is simple and accessible. Keep it up)

Svetlana Spitsyna Thank you, your beautiful, delicious recipes are inspiring. Please tell me, is it possible to cut each of these cakes into 2 more cakes to get a total of 4 cakes? Or will it crumble due to too much oil? Thank you

Rating

Recipe rating: 5 out of 5
I suggest you prepare a sponge cake named after Queen Victoria - the Queen of Great Britain and Ireland, whose reign brought the greatest development and prosperity of the British Empire.

“After the death of her husband Prince Albert in 1867, a grief-stricken Queen Victoria retired from society. They say that after a few years she was persuaded to start giving receptions in the garden so that the courtiers could again see the empress at tea parties, where an airy sponge cake layered with jam or liquid berry jam became a special delicacy. It was this that came to be called “Queen Victoria’s Cake” or Victorian sponge cake.”

A prerequisite when preparing a sponge cake is an equal amount of butter, flour and sugar. Liquid jam is used for impregnation. Sprinkle the sponge cake with raspberries or strawberries. In its modern version, Queen Victoria's sponge cake is often prepared in the form of a cake and cream is added to it. The sponge cake has a porous, delicate and slightly moist structure, with the aroma of vanilla and a subtle aftertaste of orange zest, buttercream and sweet and sour raspberries. I poured melted chocolate over the top of the cake. It’s tasty, but not convenient, since the chocolate hardens and is difficult to cut. It is better to use chocolate ganache for this. You can see how to prepare it in the recipe.