It’s Friday, so that can only mean one thing… It’s party time at Fiesta Friday! Pop over and visit Angie’s party at the novice gardener.
This week I’m bringing a monstrously over sized fresh cream sponge to the party. It’s huge! And there’s no fat in it, so you can eat the whole thing yourself!!
Did you know (here’s my party piece- the triva bit) The Victoria sponge or Victoria sandwich cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar.
FATLESS (Victoria) SPONGE
3 eggs, separated
90 ml water
225 g sugar
140 g flour
1 tsp baking powder
For the filling
250 ml whipped cream
85 g fresh fruit, such as sliced strawberries or raspberries
2 tsp icing sugar
Preheat the oven to 180°C/gas 4. Grease and line two round 20cm cake tins.
Beat the yolks and sugar for 2 minutes and blend in the water. Whisk until firm and creamy – this should take about ten minutes or so.
Fold in the flour and baking powder into the cake mixture.
Whip the egg whites until they hold a stiff peak and fold them in to the mixture before spooning into the cake tins.
Sieve icing sugar on top before serving