Friday, 14 December 2012

Chefette's Victoria Sandwich Sponge Cake

The Victoria Sandwich Sponge Cake is probably the most popular and stock standard cake in the UK. In Australia, I guess our typical type of Birthday cake would be a chocolate mud, well in the UK it is the classic Victoria Sponge. I wouldn't describe the Victoria Sandwich as a sponge by my maybe Aussie definition, but more like a butter or pound cake. The cake was named after Queen Victoria who favoured this cake with her afternoon tea over all other sweet treats. Victoria Sponge recipes barely differ, but as I find this cake a bit too heavy, I have changed the method, which made the cake far less dense.


Victoria Sandwich Sponge Cake

200g caster sugar
200g butter
200g self-raising flour
4 eggs separated
1 tsp baking powder
1 tsp cream of tartar
2 tablespoons milk
1 tsp vanilla bean paste

1. Preheat oven to 180°C and grease and line two baking tins.
2. Beat egg whites and cream of tartar in an electric mixer until soft peaks form, set aside.
3. Cream butter and sugar in an electric mixing bowl and gradually add egg yolks, vanilla bean paste, milk and flour (in that order).

4. Gradually fold egg whites into cake batter.
5. Traditionally you halve the batter and bake two cakes and sandwich them together once baked, however, I separated my batter into halves and coloured some red and baked four individual cakes rather than two. Completely your preference. Be creative!

6. Bake until cake springs back or when a skewer comes out clean.

Assembly 

Victoria Sandwich Butter Cream

100g butter
140g icing sugar

1. Blend butter and icing sugar together in electric mixer until smooth.

In between every layer OR in the middle of your two sandwiches, spread a layer of strawberry or raspberry jam and the Victoria Sandwich Butter cream.

Decoration

Quite often icing sugar is sifted on top, but I used a hard white icing and then piped on some roses in royal icing to finish it off and give it a special touch.







Happy Caking xxx

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