Recipe Traditional English biscuit “Queen Victoria”
For the sponge:
170 g of softened butter
170 g of powdered sugar
170 g flour
4 tablespoons raspberry jam
Oil cream (optional)
Heat the oven to 190 degrees. 2 form of 18 cm brush with butter and Cover the baking paper.
In a large bowl whisk until creamy blend weight butter and sugar.
Separately, beat the eggs and gradually add them to the oil mixture, whisking after each addition to avoid folding. At the end, add the flour to the dough and mix gently metal spoon (no mixer).
Divide the dough in 2 forms. Bake for 20 minutes. Do not open the oven until the end of cooking, or shortcakes will settle in the middle. After 20 minutes, through the glass of the oven, make sure that the gold and cakes pokorichneveli, opening the oven cakes and pierced with a toothpick in the middle. If it comes out clean, without dough, so you can get the form. Leave them for a few minutes before you get out of shape.
Fully cooled sponge cakes lubricate between a jam and a simple butter cream if desired. Sprinkle top with powdered sugar and serve tea.