Do you remember last week when I discussed those bizarre folk (my son included) who don’t like a lot of icing on their cakes? Well, I’ve realized over the weekend that there are a lot more people who feel this way than I’d ever imagined, so I thought I’d share another idea for those anti-tons-of-icing people.
Who, by the way, are not me.
The more, the merrier when it comes to icing. Bring it on.
If you’ve ever spent time at a proper afternoon tea, you’ve no doubt come across Victoria Sponge Cake. Every time I’ve had it, the cake has been quite dense, almost like a shortcake, and it’s really tasty. If that’s not your thing, I see no reason why you couldn’t Americanize this recipe and just use your favorite yellow cake recipe.
Basically, jam and whipped cream sandwiched between two layers of cake and powdered sugar is sifted over the top of the entire thing. The jam and the whipped cream keep the denseness of the cake from being too dry and the omission of the frosting keeps the cake from being too sweet.
It’s heavenly.
I always use strawberry jam, but really think cherry jam would make a great choice, too. Or, if you’re feeling really ambitious, add some fresh fruit in with your jam.
Obviously on this day, I wasn’t feeling ambitious. It’s okay, though, the cake’s still delicious no matter what method you use.
So, if you’ve never given Victoria Sponge Cake a try before, you can find the recipes on sites like this, this, or this. It’s simple, delicious, and won’t overwhelm the anti-icing crowd.
Enjoy!
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