O “Bolo Queen Victoria” é um ícone da pastelaria britânica, um clássico intemporal que evoca a elegância e a simplicidade dos chás da tarde. A sua massa leve e fofa, combinada com um recheio tradicional de doce e natas (ou, nesta versão, um delicioso lemon curd), torna-o numa sobremesa que agrada a todos e é perfeita para qualquer celebração.

Ingredientes

  • 500g de Manteiga
  • 500g de farinha de Trigo
  • 8 Ovos
  • 400g de Açúcar
  • 2 c.chá de fermento em pó
  • Raspa de 1 Laranjas
  • Manteiga e farinha extra para untar e polvilhar as formas
  • 200g de Açúcar
  • 6 ovos
  • 150ml de sumo de Limão
  • Raspa de 2 Limões
  • 100g de manteiga
  • 2 c.s. de doce de framboesa
  • 100g de Morangos
  • Açúcar em pó

Preparação

  1. Comece por preparar os bolos.
  2. Esta quantidade de massa serve para 2 formas de 30cm de diâmetro.
  3. As forma devem ter o fundo forrado com papel vegetal, e as laterais untadas com manteiga e polvilhadas com farinha.
  4. Pré-aqueça o forno a 180ºC.
  5. Bata o açúcar com a manteiga derretida até obter um creme esbranquiçado e fofo.
  6. Junte os ovos uma um, batendo entre cada ovo.
  7. Adicione a farinha peneirada, o fermento em pó, e a raspa da laranja e envolva com uma espátula.
  8. Divida a massa pelas duas formas.
  9. Coloque-as no forno durante 30 a 40 minutos, ou até o palito sair limpo.
  10. Deixe arrefecer uns 5 minutos antes de desenformar.
  11. Reserve.
  12. Para preparar o curd, comece por bater os ovos com o açúcar. Não necessita de bater com máquina, pode fazer manualmente com um fouet.
  13. Junte o sumo do limão e misture.
  14. Coloque uma panela com água e deixe levantar fervura.
  15. Coloque o preparado numa taça metálica sobre a água a ferver, mas sem contato direto.
  16. Vá mexendo a mistura até começar a engrossar (uns 10 minutos ou até aos 71ºC).
  17. Retire do lume, junte a raspa do limão e a manteiga e misture até a manteiga ficar completamente incorporada.
  18. Coloque uma folha de película aderente sobre o curd, em contato direto com a sua superfície para evitar que ganhe uma membrana
  19. Voltando ao bolo…
  20. Corte a base inferior, de forma a remover o alto central que normalmente cresce o forno.
  21. Espalhe o doce de framboesa, disponha os morangos cortados em pedaços grandes e cubra com o curd.
  22. Coloque a outra metade sobre esta. Pode optar por não remover o alto central nesta metade.
  23. Cubra com o restante curd e disponha os morangos a gosto.
  24. Polvilhe com açúcar em pó.

A quintessentially British classic, freshly translated for your baking pleasure. Here is the recipe for a truly royal teatime treat.

Queen Victoria Sponge Cake

The Victoria Sponge is the undisputed queen of the British cake tin, a simple yet elegant cake steeped in history and tradition. Named after Queen Victoria, who was known to enjoy a slice with her afternoon tea, this cake is a testament to the beauty of simplicity. It consists of two light-as-air sponge layers sandwiched together with a sweet filling, traditionally raspberry jam and whipped cream.

This recipe honours the classic structure but elevates it with the addition of a vibrant, tangy homemade lemon curd alongside the traditional raspberry jam and fresh strawberries. The orange zest in the sponge itself adds a subtle, fragrant citrus note that beautifully complements both the lemon and raspberry flavours. The result is a cake that is perfectly balanced – light, fruity, rich, and refreshing all at once.

The key to a perfect sponge is ensuring all your ingredients, especially the butter and eggs, are at room temperature. This helps create a smooth, well-aerated batter, resulting in a light and fluffy cake. The homemade lemon curd is a true highlight here; its zesty sharpness cuts through the sweetness of the cake and jam, creating a wonderfully complex and delicious mouthful.

Ingredients

For the Sponge Cakes:

  • 500g unsalted butter, softened
  • 500g self-raising flour (or plain flour with 4 tsp baking powder)
  • 8 medium eggs, at room temperature
  • 400g caster sugar
  • 2 tsp baking powder
  • Zest of 1 orange
  • Extra butter and flour for greasing the tins

For the Lemon Curd:

  • 200g caster sugar
  • 6 medium eggs
  • 150ml lemon juice
  • Zest of 2 lemons
  • 100g unsalted butter, cubed

For the Filling and Decoration:

  • 2 tbsp raspberry jam
  • 100g fresh strawberries
  • Icing sugar, for dusting

Preparation

For the Cakes:

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  2. Grease two 30cm (12-inch) round cake tins and line the bottoms with baking parchment. Lightly dust the sides with flour.
  3. In a large bowl, beat the softened butter and caster sugar together with an electric mixer until the mixture is pale, light, and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift in the flour and baking powder, then add the orange zest. Gently fold everything together with a large spatula or metal spoon until just combined. Do not overmix.
  6. Divide the batter evenly between the two prepared tins.
  7. Bake for 30 to 40 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
  8. Allow the cakes to cool in their tins for about 5 minutes before turning them out onto a wire rack to cool completely.

For the Lemon Curd:

  1. While the cakes are cooling, prepare the curd. In a heatproof bowl, whisk the eggs and sugar together by hand.
  2. Stir in the lemon juice and zest.
  3. Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water (a bain-marie).
  4. Stir the mixture continuously for about 10 minutes, or until it has thickened enough to coat the back of a spoon (it should reach about 71°C/160°F on a thermometer).
  5. Remove the bowl from the heat and stir in the cubed butter until it is completely melted and incorporated.
  6. To prevent a skin from forming, place a piece of cling film directly onto the surface of the curd. Let it cool.

Assembly:

  1. Once the cakes are completely cool, place one layer on your serving plate. If the cake has domed significantly, you can carefully slice off the top to create a flat surface.
  2. Spread the raspberry jam evenly over the bottom layer. Arrange sliced fresh strawberries on top of the jam, then cover generously with the cooled lemon curd.
  3. Place the second cake layer on top.
  4. Spread the remaining lemon curd over the top of the cake and arrange more strawberries as desired.
  5. Just before serving, dust generously with icing sugar.