CLASSIC VICTORIA SPONGE SANDWICH
For the first time today I tried a true favourite. Classic Victoria sponge sandwich. But I sandwiched too much cream between the two layers 😂 It was delicious though.
The interesting thing about this recipe is all 4 ingredients must just weigh the same!
eg. Five large eggs gave me exactly 250 g so the rest of my ingredients were measured and put aside.
- softened butter
- castor sugar
- self raising flour, sifted
Use 2 x 20 cm springform baking tins with baking paper on the bottom and the insides sprayed with nonstick. (I used 2 x 23 cm tins and they were too large giving me very flat cakes.)
- Sandwich icing:
- 150 ml strawberry jam
- 200 ml fresh whipping cream
- 50 ml castor sugar
- 3 ml vanilla essence
Whip up until stiff and put in fridge while waiting for the cakes to bake and cool down.
I started by weighing my eggs after cracking and putting in a small bowl. Five large eggs gave me exactly 250 g so the rest of my ingredients were measured and put aside.
With balloon whisk fitted to Kenwood, I creamed the butter and castor sugar until soft and light in colour. Then added the eggs and whisked until well incorporated into the butter and sugar mix.
Next I added the flour, changed the attachment to the K-beater and blended until all the flour worked into the mixture. Add a tablespoon or two of milk to soften the batter.
Spoon into the prepared baking tins and bake at 160°C for 20 – 25 mins until golden brown and the top still spongy when you press it with your finger.
Remove the sides of the springform tin and allow the cakes to cool completely.
Remove the base of the tin and the baking paper and place the first cake on a serving platter. Spread the jam over. Spread the cream over the jam. Place the second cake on top of the jam and cream filling. Dust icing sugar over the top of the cake and serve.
The downside of this type of sponge cake is that it dries out quickly if not eaten within a day😥so I’ve made a trifle from the leftover cake😊
Recipe and photo: Elsabie Templeton