Due to Christmas, it’s been a while since I’ve shared a recipe on the blog so I thought I’d do one today. My all time favourite cake is a fresh cream Victoria sandwich. In my last month of pregnancy I was eating these daily, not a whole one but definitely at least half a cake a day. By that point I was in no state to attempt to make my own so I’d usually take a walk to Tesco to buy one. Late last year I decided I was going to perfect a Victoria Sandwich and after a few attempts I managed it. My recipe is a version of the one I found in my mum’s Be-Ro book, which was in fact one of mums first ever cookery books and is actually older than I am! I understand that it’s new year and everyone is starting diets, but you know me, I like to go against the grain.
My recipe calls for two separate cakes sandwiched together rather than one cut in half and filled.
For the Cake
225g Unsalted Butter, softened
225g Caster Sugar
1 tsp Vanilla Essence
4 Large Eggs
200g Self Raising Flour
25g Corn Flour
3-4 Tablespoons of Milk
For the Filling
4 tbsp Raspberry Jam
125ml Double Cream
125ml Double Cream
For the Topping
1 tbsp Caster Sugar
What You Need
2 x 21cm Sandwich Tins, Grease Proof Paper, Mixing Bowl, Wooden Spoon, Hand Blender, Sieve, Scales, Cooling Rack, Measuring Jug, Knife, Whisk, Teaspoon, Tablespoon
- Pre-heat the oven to 180c/gas mark 4 and grease and line the two sandwich tins.
- Cream the butter and sugar together.
- Add the vanilla then whisk the eggs and gradually add into the mixture
- Sieve the self raising flour and followed by the corn flour then using a hand mix (or wooden spoon if you’re doing it by hand) combine adding a little milk as needed.
- Divide the mixture between the two tins and bake for 25 minutes or until a knife comes out clean. Try to not open the oven too often because it’ll make the cake sink in the middle (I learned this the hard way!)
- Leave to cool for 10 minutes before turning out onto a wire rack. Leave to completely cool before attempting a filling.
- While the cake is cooling whisk the double cream in a bowl until it becomes thick. If you have time place it into the fridge as this will help it to set. Once the cake is completely cool spread the jam onto one half of the cake, top with the whipped cream and then the other half of the cake. Finally sprinkle some caster sugar on the top and spread.
- Because it has fresh cream in it make sure you keep it in the fridge!
What’s your favourite type of cake?