I think if the last post for soft chocolate molasses cookies gave off Christmas vibes, I was going for an afternoon tea theme with this one. That's basically because this is a Victoria Sponge - the classic English cake often served at tea time or at a special occasion or celebration.
Traditionally, the classic Victoria Sponge (or Victoria Sandwich) is two layers of sponge cake filled strawberry jam and whipped cream. You might see variations using a different type of jam, some including fresh fruit, and maybe even buttercream instead of whipped cream. I took my own liberties and filled this little 6-inch rendition I made with cocoa whipped cream. In my book, why use regular whipped cream when we can make it chocolate?
And in trying to maintain some sense of tradition, I did serve the cake (to those who wanted it) with strawberries on the side. My husband likes his sweetened so I tossed his with a bit of sugar. We think it's good with or without the strawberries, maybe because you can't go wrong with a classic golden sponge cake. There's something familiar and welcoming about that buttery, eggy scent and flavor that makes this perfect with a cup of tea, or not...I say that because in all honestly, half of this cake was served to two 11-year old boys who had no problems devouring this "sandwich" without a tea leaf or tea cup in sight. It's funny how reality often differs from fantasy...
I've been wanting to make a Victoria sponge for a long time so I'm glad I spotted this recipe from the New York Times cooking section that put me into action. We polished off this little cake very quickly, which is always a good sign. I have to admit I still have afternoon tea on my mind...for a long time now, I've been daydreaming about creating my own afternoon tea at home - with food I actually want to eat and a tiered cake stand filled with mini pastries. I don't know if or when I'll make it happen but it's a nice thought and I have fun planning it in my head...
