Queen Victoria is for many, synonymous with the notion of afternoon tea, probably because the social ceremony became properly established during the later years of her reign.
INGREDIENTS
- 4 eggs
- 1 cup plus 2 tablespoons (225g) caster sugar
- 2 sticks (225g) softened salted butter
- A little less than 2 cups (225g) flour
- 2 teaspoons baking powder (Optional)
- A Pinch of salt
- Jam
DIRECTIONS
- Beat the butter until fluffy, then cream together with the sugar. Whisk the salt (and baking powder if using) into the flour and mix together with the butter mixture until somewhat combined.
- In a separate bowl, whisk the eggs until very frothy, then mix with the butter/flour until well combined. If it is not a stiff but pourable batter, add milk in, one tablespoon at a time, until it is.
- Spread the mixture in a well buttered rectangular pan and bake at 350°F/175°C for 15-20 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
- Cut the cake into small finger then slice each finger in half to form a sandwich. Spread jam on one half and replace the other half on top. Sprinkle with powdered sugar and serve with tea.
Read more about the history of afternoon tea from the British Museum.
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