Victorian Tea Cake

Victorian Tea Cake IMAGE Author: Canadian Living Credits: Victorian Tea Cake IMAGE

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2010

Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs at room temperature
  • 1/2 teaspoon vanilla
  • 1 3/4 cup sifted cake-and-pastry flour
  • 1 1/2 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup milk
  • icing sugar
Filling :
  • 2/3 cups whipping cream
  • 1/2 cup strawberry jam

Method

Grease and flour 8- or 9-inch (1.2 or 1.5 L) round metal cake pan; line bottom with parchment paper. Set aside.

In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 3 tbsp (45 mL) at a time, beating for 30 seconds after each addition, about 2 minutes. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.

In separate bowl, whisk together flour, baking powder and salt; sift into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into prepared pan.

Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.

Filling: In bowl, whip cream. Invert cake onto platter. Using long serrated knife, cut in half horizontally. Spread with jam; top with cream. Replace top of cake. Sift icing sugar over top.

Nutritional facts Per each of 12 servings: about

  • Sodium 63 mg
  • Protein 3 g
  • Calories 291.0
  • Total fat 14 g
  • Potassium 67 mg
  • Cholesterol 69 mg
  • Saturated fat 8 g
  • Total carbohydrate 40 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Victorian Tea Cake

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