With a layer of jam and cream, this tea cake is rich, moist and delicious. Perfect served with a cuppa and to celebrate the Queens Birthday holiday.
Victorian Tea Cake
Ingredients
170g (3/4 cup) Castor sugar
4 Eggs
150g (1 1/4 cups) Self-raising flour
1tbsp Corn flour
15g Copha, melted
80ml (1/3 cup) Milk
1/2 cup of quartered strawberries
1/2 cup of raspberries
Method
Pre heat oven to 170°C (fan forced 150°C) 330°F/ 300°F. Grease and line an 18cm/7 inch spring form tin with baking/grease proof paper
Combine castor sugar and eggs together in an electric mixer and beat for 8 to 10 minutes until pale and creamy and tripled in volume
In a separate bowl, sift together self-raising flour and cornflour 3 times. Sift flours over egg mix and quickly fold through using a spatula, making sure all ingredients are well combined
Melt Copha in microwave or saucepan until fully melted. Warm milk in microwave (on high for 20 seconds). Pour Copha and milk down the side of bowl and fold through the egg and flour mix
Pour final mixture into prepared pan and smooth surface. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven
Set cake aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes to cool completely
Jam & Cream Filling
Ingredients
180ml (3/4 cup) Thickened cream
3 tbsp Icing sugar, plus extra for dusting
1/4 cup Blackberry jam (seedless)
Method
Using an electric mixer, whip cream and icing sugar together until soft peaks form
Slice your cake in half horizontally, ensuring you cut as evenly as possible. Place the bottom sponge on a serving plate
Spread blackberry jam evenly over the base, followed by cream. Place the top cake layer on top of your filling layer
Dust the top with icing sugar and garnish with mix of berries
