Sponge cake with tea
Jam and cream between
The sponge cake is thought to be one of the first of the non-yeasted cakes.
They are sweet without being too sweet. The best thing about sponge cakes is the texture. Sponge cakes are light, airy cakes leavened with separately beaten egg yolks and beaten egg whites, and they do not contain fat. Jelly rolls are made out of sponge cake. Angel Food Cake is a form of sponge cake, but without the egg yolks.
The Victoria Sponge Cake was named after Queen Victoria, who reigned as Queen of Great Britain, and the British Empire for the best part of the nineteenth century. The Victoria Sponge Cake was invented as a sweet treat to accompany afternoon tea-time, which was a new concept at the time of her reign.
It is often referred to simply as sponge cake, though it contains additional fat. A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar. It is a classic at British teatime. Another name for the Victoria Sponge is Victoria Sandwich.
© rgb for “On Dragonfly Wings with Buttercup Tea”, 2011