This decadent twist on classic British Victorian sponge cake is filled with creamy custard and fresh, ripe strawberries in place of traditional jam. Perfect to serve as a standalone dessert or with a cup of afternoon tea! This article first appeared as part of UCLA Connect’s Alumni Newsletter–you can read the original here.
Guess who’s London-bound?!
I’ve been sitting on this news for a few weeks now for several reasons, most of which have to do with the limited time I now have to bake, photograph, and blog. As it turns out, working in entertainment is most definitely NOT a 9-5 job and we’ve been 1000% slammed at work—though, thankfully, in a great way! Between that, computer science night classes at UCLA Extension, the kick-off of triathlon training season, and my stubborn determination to maintain some semblance of a social life on my off hours, it’s been hard to find a spare minute to sit down and really write. But the prospect of heading off to the UK again in a few months’ time—and finding a perfect excuse to make this cake that I’m sharing with you all today!—was too tempting to resist. Clearly.
I first discovered Victoria sponge cakes when I went to visit England nearly two years ago, on my first personal trip to Europe. I wrote about it in this post and wholeheartedly plan to pig out on at least five slices (over afternoon tea, of course!) the moment I land in London toward the end of this year. For those of you who aren’t familiar with this quintessential British treat, I explain a brief history of the cake here and will just add that this is THE perfect cake to lead into the spring and summer months. With its light, springy texture and irresistible hint of strawberries folded into freshly-whipped cream, it’s hard not to shove my face straight into this cake after a twelve-hour work day!… Read more