Victoria Sponge Cake with Cardamom

Victoria Sponge Cake with Cardamom

This is my salute to a British classic, with my own twist.

Apparently Queen Victoria loved a sponge cake with her afternoon tea. I must agree with her it is one of the most simple of cakes but also the most enjoyable of cakes, well maybe chocolate cake comes close.

I know it is said that a Victoria sponge cake must have raspberry jam and whipped double cream if not it is just a sponge cake. I am sure she would have enjoyed this version with cardamom, it is the nicest cake i have ever eaten if i do say so myself. I hope you will try it and enjoy. Let’s hope i don’t end up in the tower lol

I have found when making cake you must weigh the eggs in their shell, whatever the eggs weigh, the rest of the ingredients flour, butter and sugar they must weigh the same this makes for a perfect cake every time.

Equipment :

You will need two 7" lined cake tins large mixing bowl, hand whisk, electric whisk or a large glass Jar, sieve and a preheated oven, gas mark 4/350f /177c . 

Ingredients:

• Eggs should weigh 300g if making a sandwich the amount depends on the size of the eggs 4 or 5 eggs should be enough
• 300g soft Butter
• 300g sugar
• 300g self raising flour
• 1tsp Baking powder
• 2 tsp vanilla essence
• 6 cardamom pods
• 1Tbs Icing sugar
• 284ml double cream (i use Elmlea double cream alternative it lasts longer and keeps its thickness)
• Lots of Raspberry jam for spreading on the cake

 Method:

In a large mixing bowl beat the butter and sugar together until all combined.

Add one egg at a time and whisk together.

Add vanilla essence

In a pestle & mortar bash the cardamom and discard the green pods add the black cardamom seeds to the mixture.

Sieve in the flour and baking powder and fold in to the mixture.

Line two 7"cake tins and divide the mixture between them as even as possible.

Bake in a preheated oven, gas mark 4/350f /177c for 35-40 minutes

Insert a skewer or thin knife in the centre of one cake if it comes out clean its ready if not pop back in the oven for a few more minutes.

When cakes are ready place them on a wire rack to cool

In the mean time, if you have an electric whisk then whisk up the cream with one teaspoon of the icing sugar, (alternative to the electric whisk place cream and 1tsp icing sugar in a clean glass jar with a strong lid, shake up the jar until the cream is thick)

When your cakes are cool, spread one with jam t and lots of cream place the other cake on top to make a sandwich, dust the top of the cake with the remaining icing sugar (i use a tea strainer to dust my cakes).

 Yum