V is for Victoria Sandwich

Not a traditional cake that is found on a tiered server, the Victoria Sandwich is a "cut cake", a cake that is sliced and served with tea (still in the afternoon but not in the sense that we have been discussing afternoon tea so far in this series).  The sponge cake is named after Queen Victoria and would have been served in her time sandwiched with jam.  These days, cream has been added.  It is not iced or frosted but simply sprinkled with icing sugar, made more pleasing if it is sprinkled through a doily to make a decorative pattern.

The sponge is made by the creaming method, butter is creamed or beaten with the sugar after which the eggs are gradually beaten in and finally the flour is carefully folded into the mixture.  Good beating is the key to a good sponge, but not too much beating, just enough to incorporate the flour.

You can find Mary Berry's recipe here.  In this recipe, Mary has used jam and buttercream for sandwiching, but you can use jam and whipped cream if you prefer.