Sunday, 23 March 2014

Classic Victoria Sandwich

The Victoria Sandwich is a classic in cake land and is actually pretty easy-peasy to make. The ingredients are very similar to those which I used in my 'Mini Lemon Sponges' Recipe - which a lot of people seemed to enjoy (most viewed post and all that) - just in bigger quantities! I've made this version the real traditional way so haven't put any butter icing in the middle, just jam, which definitely makes for a lighter cake (and a little healthier)! The method I'm about to give, produces a wonderfully light cake as a result which is perfect with a hot cup of tea or a hot beverage of your choice! Make sure to check the photos below the method for clarification along the way - enjoy!

Oven Temperature: Fan 160°C/ 325°F/ Gas Mark 4

You will need:

                          For the cake:                                                             For the middle:
                   8oz / 230g Caster Sugar                                         Raspberry Jam (or strawberry)
                   8oz / 230g Soft Margarine (or butter)                   Caster sugar for dusting
                   8oz / 230g Self-Raising Flour
                   4 Eggs
                   1tsp Vanilla Essence
                   1tsp Baking Powder


Step 1: Firstly, you will need a large mixing bowl and an electric whisk (you can use a wooden spoon but it will take much longer to combine thoroughly). Next, weigh out the sugar and marg into the mixing bowl and whisk until the mixture turns pale and fluffy - the longer you whisk, the lighter you cake will be! Once whisked. grab a spatula and wipe all the mixture from around the sides into the middle of the bowl.

Step 2: Crack your eggs into a mug and add the vanilla essence and gently whisk them with a fork until they're blended together. Next, add the egg mixture little-by-little to the sugar and marg, whisking in between each additional until it's all combined. (It may look a little sloppy and curdled after all the egg is added but don't worry - it's meant to be like that!)

Step 3: Next, weigh out the flour and baking powder and pour about half of it into the mixture, then whisk. After this, add the other half until it's all combined (make sure you don't over whisk at this stage - just enough so that all the flour is mixed in).

Step 4:  Lastly, you want to get two loose-bottomed round tins which are around 8 inches wide and lightly grease them with soft marg with a bit of baking parchment. After this, split the mixture between both tins and lightly spread the mixture so that it's evenly distributed in the tin.

Step 5: Lastly, pop the cakes into the oven for around 25 minutes. The cakes are ready when you can put a fork into the middle, take it out and no cake mixture sticks to it. Once cooked, whack them out of the oven and put them on a cooling rack.

Step 6: Once the cakes are slightly cooler, slide a knife round the edges of the tin and tip them out onto the cooling rack. When they're are both completely cool you can start constructing the cake. Place one of the cakes onto a plate a spread the jam all over the top. Place the second cake on top and sprinkle with caster sugar and voila - your cake is done and it's ready to eat!

I love making this cake (and eating it too of course) and is sure to please everyone! Let me know in the comments below if you give it a go :) Thanks for reading,

Harriet xo

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