Happy Diamond Jubilee weekend to everyone in the UK who has TWO days off work this week in Queen Elizabeth II’s honour!
Yesterday was the actual anniversary of her coronation, which she spent at the Epsom Derby, but today (Sunday 3rd) the water extravaganza is taking place on the River Thames in London. Hundreds of barges will sail along the river this afternoon, elaborately decorated and with great pomp and ceremony, to celebrate in style. The Queen and her family will be on the Royal Barge and will travel a short distance with the flotilla, before she disembarks to watch the water parade pass. Take a look at this lovely animated picture of the route.
My (edible) version of the pageant… 😉
I shall probably watch this on TV as it will be quite spectacular…
Queen Elizabeth is set to beat her great great grandmother’s record of 64 years on the throne. Queen Victoria, who reigned from 1837 until her death in 1901 used to love a sandwich cake for her afternoon tea, which was hence named after her: the Victoria Sponge Sandwich.
I think we should change it for today, and call it an Elizabeth Sponge Sandwich!
Elizabeth (Victoria) Sponge Sandwich
- 225 g butter
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1/2 tsp baking powder
- pinch of salt
- 2-3 tbsps milk
- jam for filling
- two 20cm cake tins, greased and floured
- A little icing sugar for decoration
Preheat oven to 190°C. Cream the butter and sugar together with a mixer until pale and fluffy. Whisk in the eggs, one at a time. Gently fold in the sieved flour, baking powder and salt. Add the milk if necessary to achieve a “dropping consistency”, i.e. the mixture drops slowly off a spoon. Divide between the two cake tins and bake for 20-25 minutes.
Allow to cool completely. Spread one cake with jam and put the second cake on top, like a sandwich. Sprinkle with a little icing sugar as decoration.
I do believe you can’t get a more traditional British cake than this! I suspect Queen Victoria had Scottish raspberry jam in hers, although strawberry is also viewed as traditional. I didn’t have any strawberry left (making some next week!), so I used redcurrant jelly which gave a nice tartness contrasting with the soft and moist, sweet buttery cake.