My dad’s birthday is June 18 and Father’s Day usually falls close by, if not on his actual birthday. He loves cakes and sweets and misses Irish cakes. This year, for his birthday/Father’s Day I decided to make him a Victoria Sandwich — an old fashioned cake that I don’t think I’ve made since I was 13 or 14. It’s a very light sponge with a filling of fresh cream and jam (my school recipe calls for a chocolate buttercream filling which I remember being good.) It used to be the classic afternoon tea cake. Since I made it as a young teen, you know it’s not a complicated recipe.
Although I wrote down the ingredients, I did not write down the steps involved in actually making the cake and for some mind-boggling reason we were instructed to use margarine — this was in Ireland, a country awash in possibly the best butter in the world. I definitely wanted a recipe that used butter and needed to confirm that I remembered how to make the cake. And, since June is strawberry season, I also wanted to include fresh berries with the jam.
I found this recipe for Victoria Sponge using butter and fresh strawberries on Irish chef Kevin Dundon’s website. He included it in his “Back to Basics” cooking series that airs on PBS. As I’ve noted before, organic cream makes a big difference in the flavor of cream cakes. It’s even a different color than standard whipping cream — more yellow. Yes, it is more expensive, but how often do you eat cream cakes? They are meant to be a treat. This is how it turned out. As my neighbor commented “not shabby” for a cake I haven’t made since I was a young teenager. I won’t wait that long to make it again, maybe with raspberries next month. Happy birthday dad!
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