Traditionally English biscuit «Queen Victoria»

Traditionally English biscuit «Queen Victoria»

— light, airy cake with jam — perfect for tea

For sponge cake:
170 g butter, softened
170 g icing sugar
170 g flour
3 eggs

For the filling:
4 tablespoons raspberry jam
Butter cream (optional)

English biscuit Queen Victoria


Preheat oven to 190 degrees. 2 form 18 cm grease with butter and line with baking paper.
In a large bowl, whip the cream to blend the mass of butter and sugar.
Separately, whisk the eggs and gradually add them to the oil mixture, whisking after each addition to avoid collapse. At the very end add the flour to the batter and mix gently with a metal spoon (not a mixer).
Divide the dough in 2 forms. Bake for 20 minutes. Do not open the oven before baking is finished, otherwise the cakes will sink in the middle. After 20 minutes check the glass of the oven, cakes populatelist and polarizable, opening the oven and pierced the cake with a toothpick in the middle. If it comes out clean with no dough, then shape it is possible to get. Leave them for a couple of minutes before you get out of shape.
Fully cooled sponge cakes over between a jam and a simple butter cream as desired. Sprinkle top with powdered sugar and serve with tea.

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