Book of Days Tales

Ever since the 17^th century the monarchs of Great Britain have had a regular biological birthday, like everyone else, and an official birthday when certain events, such as trooping the colour, take place. The royals also publish a birthday honours list when various “gongs” such as knighthoods are given out. I find all the trappings of monarchy to be laughably archaic and obsolete, especially the awarding of “honours” to people who have either already achieved success in their respective fields, or who have donated piles of money to political parties. It is true that in recent years MBEs have been given to people who have gone above and beyond in community service, which seems gracious, but it, and related honours, tied to the british empire (the BE bit), have come under serious criticism in recent years given that the british empire has not existed for decades, and is the remnant of an oppressive colonial system.

The monarchs have virtually nothing to do with the actual choices of who gets what. Anybody can propose a person to receive an award, and a committee makes all the decisions. The monarch is mostly a rubber stamp. There is also a lively tradition of people refusing such awards which is why the committee sends out letters in advance to all potential awardees to make sure that they will accept before the official list is published.  That way there are no public embarrassments.

The idea of an official birthday and birthday honors is a Victorian custom, as are so many British customs which seem to be ancient, but are not.  Why not have a Victorian sponge cake to celebrate a fake birthday?

Ingredients

cake

200 gm caster sugar
200 gm softened butter
4 eggs, beaten
200 gm self-rising flour
1 tsp baking powder
2 tbsp milk

filling

100 gm butter, softened
140 gm icing sugar, sifted
drop vanilla extract
170 gm strawberry jam

decorate

icing sugar

Instructions

Heat the oven to 190º C/375º F.

Butter two 20 cm sandwich tins and line with baking paper.

In a large bowl, beat 200 gm caster sugar, 200 gm softened butter, 4 beaten eggs, 200 gm self-rising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn the cakes on to a cooling rack and leave to cool completely.

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140 gm sifted icing sugar and a drop of vanilla extract.

Spread the buttercream over the bottom of one of the sponges. Top it with strawberry jam and sandwich the second sponge on top.

Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.