Cooking description:
Queen Victoria cake or Victorian sponge cake is a popular dessert in England. Now you can do this too. Traditionally, it is garnished with whipped cream and berries. Instead of fresh berries, you can use frozen or jam.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Berries / Strawberries / Dairy Products / Dough / Sponge Pastry / Cream
Dish: Baking / Cakes / Sponge cake / Sponge cake
Ingredients:
- Powdered Sugar - 1 Glass
- Lemon zest - 2 Teaspoons
- Eggs - 5 Pieces
- Boiled water - 1/4 Cup
- Lemon juice - 1 Tbsp. the spoon
- Flour - 1 1/4 Cups
- Cream - 1.5 Cups (fatty)
- Vanilla extract - 1 Teaspoon
- Sugar - 4 Tbsp. spoons
- Strawberry - 230 Grams
Servings: 8
How to make Victorian biscuit
1. Separate the whites from the yolks. Combine sugar and lemon zest. Beat the chicken yolks, add boiled water, sugar with zest, vanilla and lemon juice to them.
2. Sift flour and add it to the yolks, stir.
3. In a separate bowl, beat the chicken whites until foamy, then add to the dough.
4. Divide the dough between 2 baking tins.
5. Bake at 180 degrees for about 30-35 minutes. Leave to cool completely.
6. Whisk the cream and icing sugar and cut the berries into slices. Remove the biscuits from the mold, garnish one with whipped cream and berries.
7. Cover with a second biscuit and add more whipped cream and berries. Enjoy your meal!