DAWN CORLEY CharlestonSilverLady@hotmail.com

The recipe and memory I am sharing is from my dear British friend, Sonya. We were talking about our memories associated with family members and she agreed to share this ‘secret’ recipe and instructions with us!

I hope you will try this recipe and enjoy a peaceful moment of reflection, spurred on by a slice of cake and a cup of hot tea.

Merry Christmas!

W

hen asked to write up a recipe reminding me of my mum, scores of her favorites like scones, sherry trifle and vanilla slices came to mind. She had a sweet tooth! After some thought, it was a Victoria sponge sandwich cake that came to mind. She could never get this English staple to rise well. Then one of my first lessons in “domestic science” at school came to mind. It was the creaming method of cake making and it never fails to produce a light airy sponge cake. I remember how she loved my first cake and the recipe never failed her thereafter. Over the years I’ve adapted it and it can be made using a much simpler method.

Victoria Sponge Sandwich Cake

NOTE: All ingredients MUST be at room temperature.

6 oz. sifted self-rising flour 6 oz. butter 6 oz, sugar 3 eggs

Pre heat oven to 375°. Lightly butter two 7-inch cake pans and add a dessert spoon of flour. Coat sides with flour and tip out excess. Line bottom with parchment paper.

Whisk all ingredients until you have a well-creamed mixture. Divide the mixture between the two cake pans. Place in oven on center of the shelf, one above the other.

Bake for 20 mins or, once they appear lightly browned, gently depress the center of the cake. If it springs back the cakes are done. If not leave it a little longer. The cakes usually start to pull away from the sides of the pan once they are done.

Cool in the pans for about 15 minutes. Turn onto cooling rack and allow to cool to room temperature.

Spread one cake with strawberry conserve and the other with Chantilly cream (stiff whipped cream with a little vanilla extract). Place one on top of the other and gently press together. Place a doily on top of the cake and dust with powdered sugar. Remove the doily to leave the pattern of powdered sugar.

Now, make a cup of good English breakfast tea and enjoy a slice of cake!

Variations: add lemon and/or orange zest or any cake flavoring. For chocolate cake remove 3 level tablespoons flour and replace with same of cocoa powder. Fill the center with chocolate buttercream.