Sunday, August 31, 2008

Victoria Sandwich Cake

Recipe taken from Sweet & Simple Bakes
(Makes one 8" cake. For 6" cake, see ingredients in brackets)

For The sponge
175g (100g) unsalted butter, at room temperature
175g (100g) caster sugar
3 eggs (2 eggs), at room temperature, beaten
175g (100g) self-raising flour
Pinch of salt

For The Filling
4-6 tbsp strawberry jam, or your own choice of flavour
1 tbsp caster sugar

Buttercream (optional)
75g unsalted butter, at room temperature
175g icing sugar
Few drops of vanilla extract

You will need 2 sandwich tins (cake pans) 2 x 20cm (8 in) with depth of at least 5cm (2 in). Grease and base line the bottom of the tins with greaseproof paper or baking paper.

Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.

Cream the butter and sugar together in a mixing bowl using a wooden spoon or mixer until the mixture is pale in colour and light and fluffy. This can take up to 5 minutes or more to achieve depending on if you are using a wooden spoon or mixer.

Add the beaten egg, a teaspoon at a time, beating well after each addition *see tip below*

Sift the flour and salt and carefully add to the mixture, folding in with a metal spoon or spatula.

Divide the mixture equally between the tins and smooth over with a spatula.

Place the tins on the same shelf in the centre of the oven and bake for 25 – 30 minutes until well risen, golden brown and beginning to shrink from the sides of the tin.

Remove from the oven and allow to stand for 3 – 5 minutes

Loosen the cakes from around the edge of the tins using a palette knife. Turn the cakes out onto a clean tea towel, remove the paper and invert them onto a wire rack (this prevents the wire rack from marking the top of the cakes).

When completely cool, spread the jam on the bottom sponge and place the 2nd sponge on top to sandwich them together.

To finish off, sprinkle the top of the cake with caster sugar.

If you wish to add the optional buttercream, add the butter, icing sugar and vanilla extract to a mixing bowl with a wooden spoon or mixer and beat until light and fluffy. Spread the buttercream carefully over the jam

*Tip: to have all ingredients at room temperature before you commence, should the mixture curdle when incorporating the eggs, add 1 tablespoon of flour and all will come together without any problems.*

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