Ok I drank this Sunday but have been lazy about writing the note.

I love love love love this. In case you are unaware, a Victoria sponge cake is like a two layer cake with strawberry or raspberry jam (raspberry looks to be the original but strawberry pops up in recipes) and whipped cream in the middle. Yes I want to make one because of this tea.

If you’re looking for a pure cake taste, this is not the cake tea you want. It tastes more like those middle ingredients sandwiched into this cake. Granted, a sponge cake honestly doesn’t taste like much of anything on its own anyway; to me it’s more about it being a fluffy, sweet vehicle for berries and cream. Or ice cream, if you bake it thin and just enough so it’s done but pliable…and you roll it up…but I digress. You can’t exactly get fluffy cake across in tea. I hope.

Sweet is covered though I think, and this is most definitely creamy and jammy. I still can’t decide if this tasted more like strawberry or raspberry, but it was all around like jam was in there. The coconut doesn’t really come across as coconut, but instead makes the tea creamy. I think it was sweet enough to not need anything else. The bag says without milk but really, it’s a tea based on a cake with cream in it, I may have to give it a try with the addition of sugar to see if it becomes even more decadent.

Preparation
205 °F / 96 °C 4 min, 0 sec

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