<P> Weigh three eggs, and use an equivalent weight of fat, sugar, and flour . An authentic British sponge cake is made by first mixing the fat with the sugar and then by beating the eggs with the sugar - fat mix, until this is light and creamy, then carefully sieving and folding in the flour . Depending on the recipe, the flour may be mixed with a small amount of baking powder though some recipes use only the air incorporated into the egg mixture, relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening . In the French version the yolks are beaten with the sugar first while the whites are beaten separately to a meringue - like foam, to be gently folded in later . The mixture is then poured into a cake tin and baked . Both methods take great care to incorporate air in the beating, whisking, and sieving stages . This makes a very light product, but it is easy to lose the air by removing the cake from the oven before it has finished cooking . </P> <P> Before the cooked cake has cooled, it is still flexible . This allows the creation of rolled cakes such as the Swiss roll . This basic recipe is also used for many treats and puddings, such as madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcake; the earliest recipe for shortcake is in an English cookbook from 1588 . In addition, the foam cake technique is used in angel food cake (where only egg whites are used) and some recipes for Belgian waffles (where the egg whites are separated from the yolks and folded into the batter at the end of preparation). </P> <P> The Victoria sponge, also known as the Victoria sandwich or Victorian cake, was named after Queen Victoria, who was known to enjoy a slice of the sponge cake with her afternoon tea . The sponge part evolved from the classic pound cake--equal quantities of butter, sugar, eggs and flour . The difference was the Victorian creation of baking powder, which was discovered by English food manufacturer Alfred Bird in 1843, which enabled the sponge to rise higher . This invention, writes cookery author Felicity Cloake, "was celebrated with a patriotic cake", Victoria sponge . </P> <P> A typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream . The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar . The Women's Institute publishes a variation on the Victoria sandwich that has raspberry jam as the filling and is dusted with caster sugar, not icing sugar . </P>

Where did the victoria sponge cake come from
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