Dessert · Pudding · Uncategorized

The trusty Victoria Sandwich…

You can never go wrong with a Victoria sandwich, if you have guests coming round it’s always a crowd pleaser or if you just fancy filling your house with those delightful baking fumes, I can guarantee the cake will be gone before the fumes!

They are such an easy and quick cake to bake however the outcome can look like it has taken a lifetime – it is amazing what a dusting of icing sugar can do.

I find the most trusted method to making a Victoria sponge is ‘equal fat, sugar and flour’. See my recipe below, adapt as you please (different jams etc):

Victoria SandwichΒ 

Total Cooking Time: 1 hour

Ingredients:

Sponge:
4 medium eggs
Soft butter
Caster sugar
1 tsp Vanilla extract
Self-raising flour
Filling:
150g room temperature butter
300g icing sugar
1 tbsp milk
4tbsp strawberry jam

Method:

  1. Heat your oven to 180C. Weigh out your eggs in their shells and make a note of their weight. Grease and line two 20inch cake tins and set aside. Place your mixing bowl on the scales and weigh out the noted amount (weight of your eggs in their shells) of butter and sugar. Beat together the butter and sugar until a light fluffy texture has been formed.
  2. Break your eggs into the mixture one at a time, making sure the egg is combined before the next is added. Before you crack in your last egg, put a tablespoon of your flour into the mixture – this prevents it from curdling.
  3. When all your eggs are mixed in, add your vanilla extract and stir.
  4. Weigh out your flour using your ‘noted weight’, slowly fold your flour into the mixture using the ‘figure eight’ method. Try not to mix too much as you do not want to knock the air bubbles out – this is what makes your cake lovely a light.
  5. Divide the mixture between your cake tins, try to get them visually looking as even as possible (you can weigh them if you want to be exact).
  6. Put into the oven on the middle shelf for 20 minutes. After this time, use a cake tester (or a knife) to test if the mixture is ready (If your cake tester is clean your cake is ready).
  7. Remove from oven and leave to cool completely.
  8. Meanwhile, whilst your cake is cooling you can make the filling, put your room-temperature butter into a mixing bowl along with the icing sugar and milk.
  9. With a hand or electric whisk combine until a smooth buttercream paste is formed.
  10. When you cake has cooled down, spread your buttercream over one of your cake layers, allow a generous layer as you do not want it to be dry. Once you are happy with your buttercream layer, add the jam and spread evenly over the buttercream.
  11. Place your second cake layer onto the jam and lightly dust your cake with icing sugar. For extra decoration you can add a couple of strawberries to the top also – this is entirely up to you.
  12. Sit back, share and enjoy!

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