Victoria Tea Cakes


  • Makes0 servings

Sandwich a dab of jam or jelly between two layers of sponge cake and you have a dainty tidbit fit for a queen.


  • 3/4 cup all-purpose flour

  • 3/4 tsp baking powder

  • 4 eggs

  • 3/4 cup granulated sugar

  • 1 tsp vanilla

  • jam, for filling

  • icing sugar, for dusting


  • Preheat the oven to 400°F (200°C).

  • Prepare a jelly roll or cookie pan approximately 10 x 15 in. (25 x 38 cm), with ½ in. (1 cm) sides. Grease it lightly, then line the bottom with parchment paper or waxed paper, and grease the paper lightly. Set aside.

  • In a small bowl, mix together the flour and the baking powder. Set aside.

  • In a mixing bowl, beat the eggs with an electric mixer until foamy. Add the sugar and vanilla, and continue beating until the mixture becomes very light and thick, and has doubled in volume. This will take 5 to 7 minutes. Now gently fold in the flour mixture (sprinkle it over the surface and stir it into the egg mixture using a rubber spatula), taking care not to deflate the batter. When the flour is thoroughly combined (don’t overmix), spread the batter evenly in the prepared pan (carefully smooth out any bumps). Bake for 8 or 9 minutes, until very lightly browned and the cake springs back when you touch it on top. Remove from the oven and let cool for 2 or 3 minutes in the pan, then turn out onto a cake rack and peel off the parchment or waxed paper. Let cool completely.

  • Now the fun begins. With a small round (approximately 1½ in./ 4 cm diameter) or heart-shaped cookie cutter, cut out as many pieces as possible from the sheet of sponge cake. A helpful young assistant can do the cutting (plus eat the scraps!). Spread a little jam on half of the cake pieces, then top with the remaining pieces. When you've used up all the pieces, dust thickly with icing sugar and arrange them elegantly on a doily-lined platter.

This article was originally published on May 01, 2002

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