The English Cream Cake Mysteries
Description
This cake is inspired by the sort of dessert you might imagine served in an English village tearoom where secrets unfold over cups of tea. It is a light yet indulgent sponge cake layered with vanilla cream and a hint of fruit preserve. The cake has the texture of a Victoria sponge but with a richer, creamier filling that gives it an old-fashioned charm. It is elegant enough for afternoon tea yet comforting enough for a simple family dessert.
Ingredients
For the sponge cake:
1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
4 large eggs, room temperature
2 cups (250 g) all-purpose flour, sifted
2 teaspoons baking powder
¼ teaspoon salt
2 teaspoons pure vanilla extract
2 tablespoons whole milk or double cream
Optional: finely grated zest of one lemon for a delicate flavor
For the cream filling:
1 cup (240 ml) heavy cream (double cream in the UK)
3 tablespoons powdered sugar
1 teaspoon vanilla extract or vanilla bean paste
2 to 3 tablespoons mascarpone cheese or crème fraîche (optional, for extra richness)
For the fruit layer (optional but traditional):
⅓ cup (100 g) raspberry or strawberry jam
A few fresh raspberries or strawberries, sliced (optional)
For finishing:
Powdered sugar, for dusting
Optional garnish: a few fresh berries or edible flowers
