Victoria Sponge with Darjeeling
With it’s jam and cream centre, the classic British Victoria Sponge is an elegant match for the light fruit notes of Hope & Glory Darjeeling.
Preheat oven to 180 C / Gas mark 4. Grease two sandwich tins. If the tins are loose bottomed you don’t need to line them, otherwise do.
Add the butter, sugar vanilla and eggs one at a time to a bowl, adding a spoonful of flour between each.
Fold in the rest of the flour and the cornflour, also adding the baking powder. Then add the milk. Pour and scrape the cake mixture into the tins.
Bake for about 25 minutes, until the cakes are beginning to come away at the edges, are springy to the touch on top and a cake tester comes out clean.
Leave the cakes in their tins to cool on a wire rack for 10 minutes before turning out to cool completely.
When you’re ready to eat the cake, put one layer on a plate, right-way up and spread with jam. whip the cream until it’s thickened, but still soft and spread over the jam.
Sit the other cake on top, and sprinkle over a tablespoon or so of caster sugar
For the cake
- 225g unsalted butter
- 225g caster sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 200g self-raising flour
- 25g cornflour (optional – if not used replace with 25g self-raising flour)
- 1 teaspoon baking powder
- 3 to 4 tablespoons milk
For the filling
- 2-4 tablespoons any flavoured jam
- 125ml (or simply a 142ml tub) double cream
- 1 to 2 tablespoons caster sugar
Now, time for some tea!
Hope & Glory Darjeeling
A light and delicate, organic black tea, which may be taken with or without milk. Darjeeling teas represent less than 5% of Indian tea production, but are the most famous of the Indian teas, renowned the world over for their muscatel, fruity, floral character.