The classic Victoria sandwich is a quintessential British cake that embodies simplicity and elegance. It is named after Queen Victoria, who was known to enjoy a slice of this delightful treat with her afternoon tea. The Victoria sandwich consists of two layers of light and fluffy sponge cake, sandwiched together with a layer of sweet jam and creamy filling
Ingredients
.225g unsalted butter, softened
.225g caster sugar
.4 large eggs
.225g self-raising flour
.2 tsp baking powder
.2 tbsp milk
.Strawberry or raspberry jam
.Whipped cream (or buttercream) for filling
.Icing sugar, for dusting
Instructions
Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins with butter or line them with parchment paper.
In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. You can use an electric mixer or do this by hand with a wooden spoon.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. If the mixture starts to curdle, add a tablespoon of the self-raising flour to stabilize it.
Sift the self-raising flour and baking powder into the bowl and gently fold it into the mixture until well combined. Be careful not to overmix as this can result in a dense cake.
Add the milk to the batter and fold it in until you have a smooth and creamy consistency.
Divide the batter equally between the prepared cake tins and smooth the tops with a spatula.
Bake in the preheated oven for about 25-30 minutes or until the cakes are golden brown and spring back when lightly touched. You can also insert a skewer into the center of the cakes; if it comes out clean, they're done.
Remove the cakes from the oven and let them cool in the tins for a few minutes. Then transfer them to a wire rack to cool completely.
Once the cakes are completely cooled, spread a layer of strawberry or raspberry jam onto one of the cakes.
Next, spread a layer of whipped cream or buttercream on top of the jam. You can make your own whipped cream by beating heavy cream until stiff peaks form, or use store-bought whipped cream or buttercream.
Place the second cake on top of the filling, sandwiching them together.
Dust the top of the cake with icing sugar for a decorative touch.
Your classic Victoria sandwich is now ready to be enjoyed! Cut it into slices and serve with tea or as a delightful treat for any occasion.
Recipe by : Aziz Hussain
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