Victoria Sponge is a classic recipe. Named in honor of Queen Victoria, who enjoyed it during a tasting of afternoon tea, this cake is simple and quick to prepare.
By Veronica Lavenia
Victoria Sponge is a classic of the Anglo-Saxon tradition. Named in honor of Queen Victoria, who appreciated it during a tasting of afternoon tea, this cake is simple and quick to prepare.
The classic recipe consists of butter, raspberries jam or vanilla cream, as filling. In my recipe, the Italian twist is given by Gianduja chocolate spread from Turin (palm oil free). A mild high quality extra virgin olive oil, instead of butter, gives an extra soft texture, making the cake lighter and also suitable for those suffering from lactose or other milk proteins intolerances. Finally, wholemeal Kamut flour, noble unrefined flour, is rich in nutrients and very soft and complete a greedy sweet. Single portion give a touch of elegance and can also be served as a dessert at the end of a meal.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.