Also known as a Victoria Sandwich (because the two layers are sandwiched
together), this very British cake is very easy to make-and an essential
component of a proper afternoon tea. Filled with lemon curd (or raspberry
jam), it's one of the many reasons I always like to have a big jar of
homemade lemon curd on hand. And a freshly made Victoria cake is just the
excuse I need to bring out my favorite cut-glass cake stand, my daintiest
china cups and saucers, antique sugar bowl and creamer, and little silver
spoons. I enjoy this ritual whether I'm sharing a pot of tea with friends or
just tea for two. I sometimes spread a layer of freshly whipped cream over
the curd filling (to really gild the lily!). And, if I don't feel like
glazing the cake, I simply dust the top with confectioners' sugar and
decorate it with crystallized edible flowers such as violets, pansies, or
rose petals. Very pretty. This delicate cake is best served the day it's
made. I like it with a cup of Lemon Verbena Tea (page 306) or a fragrant
light tea such as green or Darjeeling.
1 cup (2 sticks) unsalted butter, at room temperature
1 cup lemon-scented sugar (page 316), or plain sugar
2 cups self-rising flour
2 teaspoons baking powder
1/4 teaspoon salt
Grated zest of 1 large lemon
2 tablespoons fresh lemon juice
4 large eggs
Luscious Lemon Curd (page 256)
Confectioners' Sugar Glaze for icing (page 277)
Fresh raspberries for garnish
Preheat the
oven to 350°F. Grease two 9-inch round cake pans
and line the bottoms with parchment paper rounds.
Using a wooden spoon or an electric mixer, beat the
butter and sugar in a large bowl until smooth and
creamy. Stir in the flour, baking powder, salt,
lemon zest, and lemon juice. Beat in the eggs, one
at a time, until combined.
Divide and spread the batter evenly between the
prepared pans (it may not seem like enough batter,
but it is). Bake for 20 to 25 minutes or just until
pale golden and firm to the touch; do not overbake
or the cake will be dry. Carefully remove the cakes
from the pans, remove the parchment paper, and
transfer to a wire rack to cool completely.
When cool, generously spread the top of one of the
cakes with lemon curd, but not so thickly that it
will ooze out the sides. Top with the remaining
cake. Pour the glaze over the top, allowing it to
drip down the sides. Sprinkle the glaze with
raspberries, gently pressing them into the icing,
then let the cake stand until the glaze sets.
