Light-as-air cream and jam sandwiched between fluffy sponge layers topped with dollops of whipped cream – what’s not to love about this classic cake named after Queen Victoria?
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 25 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 603 |
| Fat | 27g |
| Saturates | 15g |
| Protein | 5g |
| Carbs | 86g |
| Sugars | 41g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Grease and line 2 x 17cm springform cake tins with baking paper.
Cut open the tea bags and place the tea leaves in a blender, or spice grinder, and blitz until fine. Set aside.
Place the softened butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, then beat in the vanilla.
Make sure the eggs are at room temperature before gradually adding them, one at a time, to the butter mixture with the mixer running.
Sift the flour and gently fold into the mixture with the warm milk and Earl Grey tea.
Divide the batter between the two prepared tins and bake for 20-25 minutes, or until light golden brown and springy in the middle.
Allow the sponges to cool for 5 minutes in the tins then carefully turn them out onto a rack and allow to cool completely.
To prepare the filling, whip the chilled cream until stiff peaks form.
To assemble the cake, trim the tops of the cakes then set one sponge cut-side down. Using a tablespoon, dollop the jam and half the whipped cream over the sponge. Top with the second sponge layer. Dollop the rest of the whipped cream on top.
Dust with the icing sugar and decorate with the cherries.
