Today’s recipe is my first post of 2018. Happy New Year to all my friends and readers. Wish you all a very happy and prosperous New Year!
Victoria Sandwich or the Victoria sponge is a very traditional cake .There is a nothing fashionable about recipe,it is a simple sandwich cake.But if you can make this basic sponge cake than you can make hundreds of adaptions and it is perfect for parties or picnics.These sandwiches are popular English teatime treats.Spongecake’s are sliced and sandwiched with jam
and topped with another layer of butter cream,vanilla cream or whipped cream and sprinkled with sugar .This tea time sandwich is named after Queen Victoria and reminds us of the era of tea parties and the practice of inviting friends to come over for tea in the afternoon.
This recipe calls for equal proportion of egg,butter, sugar and flour. The egg and baking powder gives it the light airy texture. The key to this recipe is to not over mix and over bake. I reduced the amount of butter, but if you want the traditional version measure and weigh all the ingredients in equal proportions.
Also check an earlier post of Victorian Pound Cake. Try this,you will surely love it.
Recipe adapted from :Mary’s Victoria Sandwich
All Purpose flour- 250 grams
Sugar -100 grams
Butter 100 grams
Baking powder 1 tsp
Milk- 2 tbs
Orange blossom water- 2 tbs
Red Currant Jam/Strawberry Jam- 1/3 cup
Icing Sugar- 2 tbs
For the frosting (optional)
Confectionery sugar- 1 cup
Butter- 1/2 stick
Lemon juice- a few drops
Whipping cream- 1- 2 tbs
Allow butter and eggs to come to room temperature. Sift flour,baking powder and salt 2 times and keep aside.
Pre heat oven to 350 degree F. Grease two baking pan, either 8 inch round pan or rectangular pan.
In a bowl add egg yolks, sugar and soften butter. Whisk till light and creamy. Add the shifted flour and gently mix till combined.
In a separate bowl whip egg whites till it form soft peaks.Fold this egg white with the batter along with orange blossom water.The mixture should be smooth,dropping consistency. If you find the batter thick add milk as needed .Do not over mix the batter.
Pour into the greased pan and smooth the top with a spatula. Bake for 20-25 minutes, till there it has a golden crust and is spongy to touch.Transfer to wire rack and allow the cake to cool down completely.
To make the frosting
Whisk sugar and butter,first in low speed and then increase the speed
and beat for three minutes. Add vanilla and cream and beat for one more
minute. Keep in fridge till it is ready to use.
When the cake is cool sandwich with thick layer of any jam of your choice.(I used red currant). Spread a layer of butter cream and top off with the second layer of cake.Dust with icing sugar and serve.
Hope you will all enjoy!