This cake is one of my favorites to make (and to eat!). A raspberry cake with a subtle Amaretto flavor that is so light and fluffy that you could easily eat half of it at once. I sure know because I have done it before!
Today I will be sharing with you my version of a British classic, the Victoria Sponge Cake. It is a very simple cake, traditionally consisting of a fluffy sponge, filled with jam and whipped cream or buttercream. My problem: I don’t like whipped cream or buttercream. Whipped cream is something I’ve never been a fan of. In my opinion it doesn’t taste like much and I would never order whipped cream on top of ice cream or hot chocolate. And buttercream to me tastes as if you would take a bite of a stick of butter, drenched in lots of sugar. So you can see my dilemma, liking the idea of a British Victoria Sponge Cake but not the actual implementation.
I love oatmeal! I became a fan of it in London where they call it ‘porridge’ and cook the oats with milk to get a creamier texture. But sometimes (actually often) I like to eat cake for breakfast. I’m not a huge breakfast person, I don’t like to eat straight after I’ve woken up. I need my time to wake up in the morning before I’m in the mood to eat. I love brunch, though! I could easily eat pancakes, waffles and cinnamon rolls every day without getting tired of it!