A light-as-a-feather vanilla-orange cake, layered with whipped cream and a tangy homemade jam. This simple dessert is a perfect teatime accompaniment.
The classic Victoria Sponge cake is a dessert for any season, however, after my last trip to London I tend to associate this layer cake with spring.
Ah, those were the days. Danny and I tripped around from Greenwich to Pimlico, pausing for tea and cake anytime it was necessary – and a few times when it was not.
So it made perfect sense to bake a Victoria Sponge cake with strawberry rhubarb jam to celebrate our anniversary last weekend.
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