Victorian Sponge tea Cake

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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…..

Fireworks

Strawberry Short cake

Suuuunnnshhhiiinnne

And the cottage …

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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.

I’m puuuuuuuuuuuuuumped!!

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.

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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!

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Victorian Sponge tea Cake

 Ingredients:

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

Raspberry jam

Icing sugar ( for decoration)

Berries ( optional, for decoration)

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Directions:

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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

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Happy days my lovely interweb friends

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One thought on “Victorian Sponge tea Cake

  1. Pingback: Cookie Dough Pop tart Brownies – Living The Sweet Life

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