Wednesday, 5 October 2011

Victoria Sponge

Hello again foodie peeps,
Having had a mini-moan about the rubbish British Summer last time, someone seems to have been listening because the last week has been hot Hot HOT!
So today I decided to mix a British summer classic and give it an autumnal twist for this strange summer/autumn weather.
Having made blackberry jam, I decided to use it to fill a Victoria Sandwich. 

Well, here is the basic principle of a Victoria Sandwich...
You can make it in various sizes/amounts depending on the size of your tin or how many eggs you happen to have in your fridge.
The important thing to remember is that your flour, butter and sugar should each weigh the same as your eggs. So, if the 2 eggs you’re using weigh 100g, then you need to weigh out 100g of butter, sugar and flour too. 
Your average medium sized egg weighs around 110g. So bearing that in mind...
110g butter (room temperature)
110g caster sugar
110g self-raising flour
2 eggs
  •          Preheat the oven to 170 c.
  •          Grease or line 2 sandwich tins (18cm)
  •          Beat butter and sugar together until light and fluffy
  •          Then continue to whisk/beat the mixture and add 2 eggs a tiny bit at a time.
  •          As you add the egg also add small amounts of the flour too (no more than ¾ of it)
  •          Use a metal spoon and gently fold in the remaining flour until combined
  •          I’d also recommend adding a few drops of vanilla too
  •          If the mixture is a little too thick (it should easily drop off the spoon) then just add a  
        desert spoon of milk
  •     Bake for around 25mins
  •     Once baked leave for 2 mins to cook slightly. Then turn them out onto wire racks to

Once cakes are completely cool you can add jam and/or cream and sandwich them together.
·         Dust with icing sugar and enjoy.

No comments:

Post a Comment