We were celebrating the Queen’s Diamond Jubilee. High above Vancouver the roof top garden of our London born friends, Jackie and Allen, red-white-and-blue buntings fluttered in the breeze. Tiny Union Jack flags stood at attention. Tiaras glittered in the sunlight. A top hat was tipped. We all had dressed for the occasion. For dessert I made an old fashioned Victoria Sandwich Cake.
Sir Edward Elgar’s Pomp and Circumstance soared through the air. We sang out loud and clear;
Land of Hope and glory,
Mother of the free,
how shall we extol thee
who are born of thee?
A group of us, ex-pats and those with links to Great Britain watched as a flotilla of boats paid homage to the Queen. We toasted the monarch with champagne and nibbled cucumber sandwiches. The barbecue roared into action and fat bangers (sausages to you non-Brits) sizzled on the grill. The meal ended with my contribution to the celebration , a glorious old-fashioned British dessert, Victoria Sandwich Cake.
This recipe is so easy to make one would almost call it nursery food. You can whip it up in a few minutes. There’s just a few ingredients, and other than whipping cream you will have these in your baking pantry. The cake is almost full proof and the cake is a fine crumb that holds together well. Since this recipe is from an old British cookbook of mine I’ll give their measurements, and those we are accustomed to.
My food blog MRS. BUTTERFINGERS has this recipe for Victoria Sandwich Cake. You’ll also find delicious desserts that will pander to your sweet tooth.