Meatless Monday on Victoria Day
I remember taking a workshop with Ms. Cupcake at the Toronto Vegetarian food festival a few years ago on making vegan Victoria sponge. Ms. Cupcake is originally from Canada but now currently resides in England. Her site is as follows:
Victoria Day is a spring holiday in most Commonwealth countries. It falls on the first Monday before May 24th, Queen Victoria’s birthday. I decided to make a Victoria sponge cake for the occasion and whipped out the recipe card that I got at that workshop. The results are pictured below.
Victoria sponge cake is a British classic. It is a sandwich cake filled with jam (usually strawberry) and cream (usually whipped). Some variations use strawberries, raspberry jam, buttercream and/or double cream. I used a red lingonberry jam from Ikea and my go-to standard buttercream. The cake is usually topped with a dusting of icing sugar.
The original recipe contains butter and eggs so this cake is fine for vegetarians. Here are some vegan recipe alternatives:
There was nothing magical to replace the eggs in the recipe; just lots of liquid (oil and non-dairy milk), flour and sugar mixed well with some baking powder to get the desired result.
Apparently Queen Vicki was partial to a mid-afternoon snack (no doubt she was experiencing a blood sugar dip as most of us do in the afternoon). This cake was concocted and supposedly became popular during her reign. It is rumoured that a good British baker is judged by how well they can make a Victoria sponge.
In Canada, pound cake would be the equivalent of this sturdy type of cake.