I have a confession to make.
I forgot an ingredient when putting together this cake. The filling in the center should be composed of raspberry jam, whipped cream, and fresh raspberries, but I left out the jam. Oops. I got so excited about photographing this cake that I stopped referencing the recipe.
Oh well. It’s not as bad as the time I made chocolate chip cookies but forgot to fold in the dry ingredients before I baked them. Cookies without flour, it turns out, become formless puddles.
I swear, I’m not as absentminded as I sound. I just sometimes … get distracted. The important part is that I managed to get the jam in the center before I served it!
This cake, called a Victoria sponge cake, is a traditional British dessert. It’s composed of two layers of yellow cake with jam, whipped cream, and fresh raspberries in the middle, and powdered sugar on top.
When I first saw a picture of this cake, I was skeptical. No frosting? How could it be good? But it has such a fresh, light flavor. It’s a different kind of cake, not as heavy as one with frosting. It makes a great summertime treat.
I made this cake for a Victorian tea earlier this year, but I was so busy helping prepare for the event that I didn’t get a chance to take any photos then. But since I wanted an excuse to make it again, it worked out just fine.