Empress Sponge Cake with Strawberry Jam & Cream (New & Improved)

Empress Sponge Cake with Strawberry Jam & Cream (New & Improved)

$42.00

A new look and recipe for our Empress Sponge. Made with layers of vanilla genoise sponge that has a great texture (not too light like chiffon) and sandwiches with our housemade four-berry jam.

This cake is covered in lightly-sweetened fresh cream from France. A lovely, dainty cake that’s delicious too!

Photos are for illustration purpose only. The design is subject to change

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An All Things Delicious take on a classic cake: the Victoria Sponge.

Legend has it that Queen Victoria (Queen of UK from 1837 until her death in 1901), seemed to be suffering from a “sinking feeling” at around 4 o’clock in the afternoons. We all are quite familiar with this “sinking feeling” at 4 o’clock, aren’t we? I for one, have suffered from it all my life!

One of life’s greatest pleasures: tea time was thus invented and the Victoria Sponge is named after the Queen as it was her favourite cake! If you, like me, enjoy delving deeper into history, read on. It will come to no surprise that this “simple” cake became the Queen’s and EVERYONE’s favourite at the time because of the invention of baking powder.

Cake, as we know of it now, was invented when baking powder poofed into the scene. Before baking powder, the cake wasn’t such a piece of cake! Cakes prior to 1856 were made using yeast (which made cake-making a very long 12-24 hour process) and with too much elbow-grease whipping eggs! Thank you to its inventor, Mr Alfred Bird for creating this magical white substance that bakers the world over can’t live without!

This strawberries and cream cake is layered with housemade mixed-berry jam in between the natural, sponge cakes. Enjoy tea time anytime!

All Things Delicious serves halal-certified birthday cakes, cult-status scones and food at their restaurant and bakery at 34 Arab Street. We make hand-crafted birthday cakes with pride containing only the best ingredients without any artificial colouring or artificial flavouring. We use European lactic butter, unrefined sugar and cage-free eggs. #welovewedoweeat
EGG, MILK, SOY and WHEAT
This cake is made in a facility that handles dairy, peanuts, sesame, shellfish, soy and tree nuts.
Keep the Empress Sponge Cake chilled. The cake is best served chilled. This cake keeps fresh for up to 2 days in the fridge. Store leftover cake in air-tight containers for up to two days in the fridge.

Empress Sponge Cake with Strawberry Jam & Cream (New & Improved)

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Empress Sponge Cake with Strawberry Jam & Cream (New & Improved)

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