Bolo Victoria (Victoria Sponge)
Victoria Sponge Diga: vik-TOR-ee-uh SPUNJ
O bolo Victoria é um clássico bolo em camadas inglês nomeado em homenagem à Rainha Vitória, que o apreciava com seu chá da tarde. Dois bolos de baunilha leves e amanteigados são recheados com geleia de morango e creme de leite batido ou buttercream. Sua textura delicada, doçura sutil e simplicidade elegante o tornam uma peça central adorada na hora do chá britânica, festas de jardim e celebrações.
Bolo Victoria (Victoria Sponge)
Victoria Sponge
Pronunciado vik-TOR-ee-uh SPUNJ
- Rende
- 8
- Prep
- 25 min
- Cozimento
- 25 min
- Total
- 50 min
- Nível
- Médio
Também sem nozes.
Alergênicos: contém glúten, leite, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake tins and line the bases with parchment paper.
In a large bowl, beat the softened butter and caster sugar together until pale and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Sift the self-raising flour and baking powder over the mixture. Gently fold in until just combined, adding the milk to loosen the batter if needed.
Divide the batter evenly between the two prepared tins and smooth the tops. Bake for 22-25 minutes until the cakes are golden, spring back when lightly pressed and a skewer inserted in the centre comes out clean.
Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Whip the heavy cream with the powdered sugar until it holds soft peaks.
Place one cooled sponge on a serving plate. Spread the strawberry jam evenly over the top, then spoon on the whipped cream and spread gently.
Top with the second sponge. Dust the top generously with powdered sugar. Serve in slices.
Variantes regionais
Some bakers prefer buttercream instead of whipped cream, or add fresh strawberries between the layers. A modern twist replaces half the flour with ground almonds for extra moisture.
Notas do cozinheiro
- Use room-temperature ingredients so the batter emulsifies properly and rises evenly.
- Do not overmix once the flour is added or the cake can become dense.
- For a neater finish, pipe the whipped cream in a ring around the edge before adding the top layer to help contain the jam.
Sirva com
Fresh tea or a glass of sparkling elderflower cordial.
Antecipe e armazenamento
The unfilled sponges can be baked a day ahead and stored in an airtight container. Fill with jam and cream on the day of serving.
