Queen Victoria's favorite dessert still delights today

We love strawberries! Interestingly, although American flavors might differ significantly from English ones, there is a complete agreement on this matter: the English also have a profound fondness for them. Many traditional English desserts are based on these fruits, including Queen Victoria's favorite cake.

English cuisine isn't typically renowned for its desserts; however, this changes during the fresh strawberry season. On the islands, they relish Eton Mess, which I wrote about recently, and the Victoria Sponge, Queen Victoria's favorite cake.

While American and English cuisines differ significantly, Queen Victoria's favorite dessert might not surprise you. It's a simple sponge cake with whipped cream or cream frosting and strawberry jam decorated with fresh strawberries. During Queen Victoria's era, the cake was even more straightforward. She enjoyed a plain sponge cake layered with strawberry jam for her afternoon tea.

This classic British dessert originates from a basic cake similar to a pound cake. However, in those times, baked goods were becoming lighter and fluffier. As noted by the author of the Past in the Kitchen blog, this was all thanks to baking powder, invented by Alfred Bird in 1843. Unfortunately, he didn't patent it, which complicates baking powder's history. Nevertheless, it was due to this powder that the cake could rise and gain a lighter structure. Hence, it's called Victoria sponge (or sponge cake). Want to make such a cake? The recipe is straightforward.

Ingredients:

• 6 ounces of all-purpose flour
• 1 and 1/4 teaspoons of baking powder
• 6 ounces of butter
• 4 ounces of superfine sugar
• 3 eggs

Additionally:

• 1 cup of heavy cream (30%), chilled
• strawberry jam for layering
• fresh strawberries for decoration
• powdered sugar for sprinkling

Preparation method:

1. Cream the butter and sugar together until white and fluffy.
2. Add the eggs one by one, continuing to mix continuously.
3. Mix in the flour and baking powder.
4. Transfer the batter to an 8-inch cake pan lined with parchment paper. Bake for 20-25 minutes at 350ºF. Let it cool.
5. Whip the heavy cream until stiff peaks form, optionally sweetening with powdered sugar.
6. Cut the sponge cake into two layers. Fill them with jam and whipped cream.
7. Decorate the cake with fresh strawberries and sprinkle with powdered sugar.