Royal celebrations and Victoria sponge cake with a whisky twist!
June 2022 had been a busy month of celebrations coming to a close here in Edinburgh with ‘Holyrood Week’. Coupled with the commemoration of the Queen’s Platinum Jubilee marking 70 years of reign on the British throne, it has been a great month for hosting garden parties, rolling up sleeves for copious amounts of baking, and drinking plenty of tea. Of course we’d like to suggest that all this can be improved with an added dash of Scotch whisky! Read on to discover a delicious and unique recipe for a Victoria sponge cake by our Senior Visitor Assistant, Lucy.
“Each year, the Queen and other members of the Royal Family come to Scotland to spend a week visiting various regions and hosting thousands of people at the Palace of Holyroodhouse, Edinburgh, in recognition of their good work.
‘Holyrood Week’ also known as ‘Royal Week’ describes a programme of visits by the Queen that celebrate Scottish achievements, community and culture. The week always begins with the Ceremony of the Keys on the forecourt of the Palace of Holyroodhouse followed by an Investiture held in the Great Gallery. A Garden Party is also held where the Queen welcomes around 8,000 people from all walks of life from across Scotland to spend a relaxed afternoon with her in the grounds of the Palace.
Garden parties have become synonymous with the Queen and the beginnings of summer. However, did you know that garden parties started in the 1860s during the reign of Queen Victoria. These became an important social event for the her to speak to a broad range of people who had made a positive contribution to their community.
So, in honour of all these celebrations together with my passion for baking, and of course whisky, I thought why not have some fun and get creative in the kitchen. Here, is my recipe for a Victoria sponge cake with a whisky twist that you can share with family and friends, or simply just enjoy yourself!
You will need –
225g caster sugar, plus a little extra or icing sugar for dusting the finished cake
225g self-raising flour
2 tsp baking powder
225g butter at room temperature, plus a little extra for greasing two baking trays
1 tbsp of Madagascan vanilla essence
Scotch Whisky Raspberry Jam
270ml pot of double cream
A 50 ml measure of Chivas 12yrs Blended Scotch Whisky
A 50ml measure of Magnum Original Cream Liqueur
Fresh strawberries and blackberries
- Preheat the oven to 180C/Fan, gas mark 4. Grease and line two 20cm baking tins with baking paper and a little butter.
- Break the eggs into a large mixing bowl and then add the sugar, flour, baking powder and butter. Mix together until well combined and then gently stir in 50ml of Chivas 12yrs Blended Scotch whisky.
- Divide the mixture evenly between the two tins and then bake both cakes in the oven for about 25 minutes.
- In the meantime whisk up the 270ml pot of double cream and then add 50ml of Magnum Original Cream liqueur. Place in the fridge to cool.
To assemble the cake –
- Once cooled, place one cake upside down onto a plate and spread it with plenty of Scotch Whisky raspberry jam.
- Spread the double cream and Magnum mixture over the top of the jam.
- Place the second sponge carefully on top.
- Finish off with some more double cream, fresh strawberries and blackberries and a dusting of caster or icing sugar.
Of course, no garden party or cake is complete without a mug of tea or even a dram of whisky at the side. So why not try with some Scotch whisky tea or a dram of your choice?