A Victoria Sandwich Makes for a Merry May

May was never supposed to be a month of isolation for those who celebrate May Day or Beltane... or just love the official beginning of summer.  It's the Merry, Merry, Month of May! Accompanying that should be all kinds of outdoor May revels like a procession or parade, Morris dancing or weaving ribbons while dancing around the maypole and crowning a Queen of the May. It's time for "strolling through the park one day" and perhaps having your heart stolen away by a pair of roguish eyes. We certainly weren't meant to be sitting inside missing all the lovely May flowers that were brought to us by April showers!

But as the saying goes "When God closes a door, he opens a window". There is always a way to work the magic of May into your year - no matter what befalls it.  So take that COVID! 

More people are baking and cooking at home during this time, so here's a delightful recipe for that perfect May treat - the Victoria Sandwich.  A variation on the traditional Sponge Cake, the Victoria Sandwich is named for Queen Victoria and we have the Victorians to thank for the addition of butter to the recipe. This formed a more solid, flatter sponge that allowed for the construction of a "built cake", which appealed to their engineering mentality.  This recipe (wording altered) is from the "The Victorian Kitchen" series of books - "The Book of Cakes and Cookies". Enjoy!

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What you need:
1 cup butter
1 cup sugar
4 eggs
1 cup flour
pinch of salt
grated rind of 1 lemon
jam
icing sugar
May flowers

What you do:
Cream softened butter and sugar together.  Beat eggs into mixture, one at a time until well blended. Sift flour and salt together in a separate bowl. Fold into mixture, together with grated lemon rind until well mixed.

Spoon into two greased baking tins and bake for 20 minutes at 350 degrees until center of sponge is firm to the touch. Remove and cool on wire racks.  Place jam on one sponge, layer and cover with sifted icing sugar.  May flowers are entirely optional!

Note: Flowers are meant for decoration only - do not consume.

Bibliography:
The Victorian Kitchen Book of Cakes and Cookies, The Bridgewater Book Company Ltd., CLB Publishing, Godalming, Surrey 1995        

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