Victoria Sandwich Cake

Traditional and ever-so-British, this cake is perfect for afternoon tea, picnics or just to go with a cup of tea after work! Super simple to make and the recipe is easy – equal parts of all main ingredients. The method is what sets this cake apart from all the rest, and can either make it or break it.

Macros (serves 13): 366kcal – 23.9F, 23.8C, 2.1P

Ingredients

For the sponge..

  • 200g slightly salted butter, softened
  • 200g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 200g plain flour
  • 2 tsp baking powder

For the filling..

  • 1/2 jar strawberry jam
  • 300ml double cream
  • 30g icing sugar, plus extra for sprinkling
  • 1 tsp vanilla extract

You also need..

  • Two 8 inch sandwich tins, greased (I used Stork for Cakes) and lined with baking paper

Method

  1. Preheat oven to 180C/160 fan.
  2. Put the butter in a microwaveable bowl and blast for 30 seconds to start melting it.
  3. Put the buter and caster sugar into a large mixing bowl and beat well.
  4. Add 2 eggs and the vanilla, and mix.
  5. Sift in half the flour and fold in.
  6. Add the other 2 eggs, and mix.
  7. Sift in the other half of the flour, and the baking powder, and fold in.
  8. Tilt the bowl and beat for 20 seconds to ensure all ingredients are mixed and that air is incorporated.
  9. If the mixture is too stiff, add 1-2 tbsp warm water (I didn’t need to).
  10. Divide the mixture evenly between the two prepared tins.
  11. Flatten the mixture with the back of a spoon, then drop the tins on the work surface to ensure the mix fills the bottom.
  12. Bake in the oven for 30 minutes, or until the sides of the sponge have shrunk slightly from the edges of the tin. A cocktail stick inserted into the middle should come out clean.
  13. Leave the sponges to cool in the tin.
  14. Once the sponges are COMPLETELY cool, remove them from the tin (I covered with a clean tea towel and tipped them upside down).
  15. Place one sponge on a serving dish and spread the top evenly with jam.
  16. Put the cream and vanilla in a large bowl.
  17. Sift the icing sugar into the same bowl, then whip with a whisk until thick.
  18. Dollop the whipped cream mixture on top of the jam and spread evenly with a knife.
  19. Place the second sponge on top of the first.
  20. Sprinkle with icing sugar.
  21. Enjoy! (Preferably with a nice hot cup of tea)

 

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