This recipe came straight from England!
I have been bit by a serious travel bug! Like for real. Someone get me on a plane somewhere and give me some food I can’t find in America so I can soak up some culture! Can’t a girl just ‘eat-pray-love a little?! I think it might be the time of year. Whenever summer hits I always get excited for potential travel plans.
My first international trip I ever took was three years ago. I was 19 and I went to England and Ireland by myself for three weeks! I was fortunate enough to hop around and stay with different friends that I made working at a summer camp. I spent Christmas with someone else’s family for the first time and I soaked up all the culture I could get my hands on.
If you have never traveled by yourself I couldn’t recommend it enough. It is completely invigorating!
Also, bring me back some cadbury chocolate if you go to England.. I like the caramel filled buttons.
Traveling allows you to open up and see the world in a whole new light, but also see yourself in a whole new light.
And most importantly, you eat a lot of really delicious food 😉
A trip like this makes you feel like you can conquer the world.
My friend Catherine and her family welcomed me into their home for one of the weeks and treated me like family. Cat is one of my greatest friends. She is an amazing surface designer based in Yorkshire, England and she’s also a blonde bombshell.
You can check out some of her work here.
Cat is the one that gave me this amazing recipe for Victoria Sponge. It’s an english classic. Served with a cup of tea and your pinky in the air!
Cat is also my first guest poster on The Whisking Kitchen! So exciting!
Happy St Georges Day!
Victoria Sponge Cake
for the cake
1 1/2 Cup of Butter
1 1/3 Cup of powdered sugar
1 1/3 Cup of cake flour
1 Teaspoon vanilla extract
2 Teaspoons of baking powder
for the filling
1 1/2 Cups of heavy whipping cream
1 Teaspoon vanilla extract
4 Tablespoons of sugar
1 1/2 Cups of high quality strawberry jam
sliced strawberries + powdered sugar for garnish
yields one 8-inch sponge
Preheat your oven to 350 degrees fahrenheit.
Grease + flour an 8 inch cake tin. Line the bottom with parchment paper.
Place your butter and eggs in a bowl outside of the refrigerator for at least thirty minutes to bring to room temperature.
In a large mixing bowl beat butter with a stand or hand mixer until light and fluffy (1 minute)
Add in eggs, sugar and vanilla extract until just combined. Do not over mix the batter. This is key for a light and fluffy sponge texture! Add in your flour and baking powder until just combined.
Bake for 25 minutes or until a toothpick comes out clean from the center of the cake. Do your best to leave the oven door closed while baking! Run your knife along the side of the cake and let cool for 10 minutes. Transfer to a wire rack to finish cooling.
In a large mixing bowl whip heavy cream, vanilla extract and sugar with a hand or stand mixer for about five minutes or until your whip cream is strong and fluffy.
Cut your sponge cake with a serrated knife for two equal halves. Spread a layer of strawberry jam evenly + a generous layer of fresh whip cream. Top with the other half of the sponge and sifted powdered sugar on top. I garnished my cake with very thinly sliced strawberries.
Serve with a cup of tea 😉
Cat + Elizabeth