2008-08-02
Victoria Sandwich Cake
In this recipe we will be using the ‘creaming’ method; for any novice bakers amongst us, this basically means creaming fat & sugar together to incorporate air, and then adding the liquids slowly to avoid curdling the mixture and gently folding in the flour. This technique is not as daunting as its sounds and once mastered opens up the baking world to various other bakes on offer.
My top tips, 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.
I like to add a little buttercream on top of the jam before sandwiching the sponges together but this is purely optional.
My top tips, 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.
I like to add a little buttercream on top of the jam before sandwiching the sponges together but this is purely optional.
Ingredients
For The sponge
175g (6oz) unsalted butter, at room temperature
175g (6oz) caster sugar
3 eggs, at room temperature, beaten
175g (6 oz) 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 (3 oz) unsalted butter, at room temperature
175g (6 oz) 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.
Method
Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
Showing the texture and colour of creaming the butter & sugar together
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 my top tip above*
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
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
2 August 2008 at 13:09
Great choice - hubbys fave!!
2 August 2008 at 14:49
I can't wait to make ie and eat it ! but (I feel really stupid ) I don't find self raising flour easily, do you think a teaspoon of baking powder would do it ? Thank you
2 August 2008 at 15:26
OK ...I'm game to try this too :-)
Would like to ask ... can I use the recipe to bake a single cake and then slice it into two before sandwiching with jam and buttercream? tia
3 August 2008 at 05:22
what a brilliant recipe! sounds delicious! we don't get self-raising flour here - any ideas?
i'm definitely going to go the buttercream route - sounds amazing!
3 August 2008 at 18:37
d-uh - found the substitution on the substitution post in the main site! :) thanks anyway!
4 August 2008 at 10:35
Hi Beth , we’re so pleased that this is one of your hubbies favourites too - happy baking :)
Hi Natalia & Arundathi, you can use plain flour for this recipe without any problems just add 1½ tsp of baking powder to the flour for this recipe and all should be fine.
The rule of thumb is that for every 100g (4oz) of flour you will need to add 1 teaspoon of baking powder hope this helps :)
Hi Chawanmushi, I can’t see any reason why not to bake as one large cake, my advice would be to adjust the timing of the baking of the sponge. It may take another 20minutes or so until fully baked. You can check by inserting a skewer into the centre of the cake and if it comes out clean the cake will be baked :)
Happy baking and looking forward to viewing your cakes on the 1st August!
Best wishes Rosie x
5 August 2008 at 14:06
Wow this looks fantastic. And I dont think you should be calling yourself a 'novice' baker anymore ;)
5 August 2008 at 20:09
Have made it! Turned out lovely - used some homemade blackcurrant jam - delicious. Post on 1st Sept
6 August 2008 at 10:43
Hi A & N, lovely to *meet* you and a warm welcome to SSB. Thank you for your lovely comment and we hope you will be able to join with us this month with our bake, which would really be lovely :)
Hi Beth, whoohoo..... I am doing a little jig here because I am SO pleased to hear all went well and filled with yummy blackcurrant jam, totally delicious!!! I bet hubby enjoyed :)
Looking forward to viewing your cake on the 1st – well done we are proud of you here at SSB :)
Best wishes Rosie x
6 August 2008 at 17:47
I'd love to try this recipe. Count me in.
14 August 2008 at 17:04
G-R-E-A-T news Ivy :)
Best wishes Rosie x
15 August 2008 at 20:37
I have my batter in the oven now and cannot wait to fill it and take some pics.... However, I was wondering if in the future you could give cup/tablespoon measurements as well... I do not have a scale and find it very hard to convert them.
15 August 2008 at 21:24
Hi Dani, g-r-e-a-t news and all baking nicely – I can’t wait to view your cake on the 1st Sep :)
I will try and measure my ingredients into cups when they have been measured on my scale to help out with my future posted recipes. I can’t promise how accurate this maybe as my conversions maybe just a little off - this will be due to normally following cup measurements as stated with a set of cups I own to recipes calling for cups quantities. However we do aim to please if possible here @ S &SB :)
Best wishes Rosie x
18 August 2008 at 01:06
it is all baked, and practically all eaten.... great choice ladies :)
mine will be posted on the 1st @
http://www.sweettreatsdani.blogspot.com/
look forward to seeing everyone else's!
19 August 2008 at 10:48
Sorry to Bug you girls again and again...
Can i use a filling of my choice...like a different jams....and have whipped cream instead of butter cream...
do let me know...Thank You...
Cake is baking...waiting for your reply...
19 August 2008 at 14:58
Hi Dani, looking forward to viewing on the 1st - thanks for taking part :)
Hi Amu, yes it's fine to use whatever jam and or buttercream if using to yor own tastes.
best wishes Rosie x
20 August 2008 at 12:25
Nice blog and beautiful recipes. Will definitely try this recipe.
24 August 2008 at 18:28
Hi SweetBites - a very warm welcome to you here @ S&SB :) It's so lovely to *meet* you! Maria & I hope that you will be able to join with us in our monthly bake :)
Thank you for you very kind comment :D
Best wishes Rosie x
25 August 2008 at 15:40
made it and it's all over! thank goodness i took photos - everyone loved it. I used 2 kinds of jam plus the buttercream - it was delicious! thanks for another winner!
26 August 2008 at 16:07
Mines all made and will be up on my blog on the 1st ;o) Looking forward to seeing everyone's entries!
Maria
x
29 August 2008 at 14:15
made it..came out good..will post on monday!!
31 August 2008 at 22:15
Hello Maria and Rosie, I've made the cake and will post on 1st September. www.cakecrumbsandcooking.blogspot.com
Thanks for the inspiration!
1 September 2008 at 01:44
Done girls...came out beautifully...will be posting it soon on my blog...:-)
1 September 2008 at 10:48
Hi Maria & Rosie, I've just blogged about the cake! Fabulous choice :) X
1 September 2008 at 13:59
Well done everyone on a brilliant round-up this month!! You all are what makes S&SB a lovely community, by continuing to participate and support us in our monthly bakes! - many thanks :)
Rosie x