Woooooooooooo it’s May 2-4 weekend … except it’s not May 24th heh. But we’re full on celebrating Queen Victoria’s birthday.
Happy Birthday Vicky-darling, you look marvelous in your blingout crown and swanky dresses!!
What that means for us regular folks iss…..
Strawberry Short cake
And the cottage …
YEEESSSS – for most Canadian’s this weekend is the official – unofficial first weekend of summer!! And I can’t wait to get it started 🙂 … ironically I also always start celebrating my birthday this weekend … even though it’s still a couple days away. It’s part of our family tradition… while I refuse to blow out my candles earlier than the actual day ( apparently it’s bad luck) I WILL be indulging in cake, ice cream, and wearing pretty things that make me want to shoot sparkles out of my fingertips.
Mr. LTSL and I actually have a crazy packed weekend ahead of us … spending the weekend at my parent’s place … engagement … wedding … Food Truck Eats at peller estates ( HELLO … pretty much my idea of a mini Disneyland … and there will be wine) .. picnics at the lake… brunching… laughing … loving… did I mention there will be cake?!
Speaking of cake, look at this beauty.
Victorian sponge… it’s a thing. And its crazy delicious … and wicked *that word that rhymes with joist … but starts with an “M” and makes my blood crawl when anyone says it*aaaannnd it’s so pretty and dainty.
Whether with a cup of afternoon tea, or downed with ice cold lemonade … I feel like you should get jiggy with this cake ( I welcome anyone that wants to pull me out of the 90’s … except don’t because I secretly want to forever be Kelly Kapowski)
This would also be an amazing base for a strawberry short cake … ooorrr double/triple the recipe for a layered naked cake …. WINNING!
Victorian Sponge tea Cake
4 eggs, room temperature
2 cups sugar
1 tbsp vanilla extract
1-1/4 cups all-purpose flour
1 cup cake flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
2/3 cups butter
Icing sugar ( for decoration)
Berries ( optional, for decoration)
1) Preheat oven to 350 degrees F. Grease a large doughnut pan or an 8 inch cake pan . Set aside.
2) In a large bowl, beat eggs thick and lemon-colored. Gradually add sugar and vanilla.
3) Sift flours and baking powder. Gradually add to batter, beating at low speed just until smooth.
4) In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter and beat just until combined.
5) Pour baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
6) Once cooled – on one half spread with a thick layer of raspberry jam, on the second half spread with cool whip. Sandwich the two halves together
7) heavily dust with icing sugar & top with berries if desired
Happy days my lovely interweb friends