Hold on... Is that a Victoria Sandwich Cake?
When I think tea and cake, my mind automatically pictures a steaming hot cup of English Breakfast tea and a massive slice of Victoria sandwich cake. Is that just me? I have yet to meet somebody who doesn’t like the classic Victoria sandwich cake. Either I have lived a sheltered life or this cake is an all-time favourite in everyone’s books (I hope the latter is true!). Layers of soft spongey cake lathered with whipped vanilla buttercream and tangy strawberry jam is my idea of heaven on a plate. I like to go the extra mile and add fresh, sliced strawberries between the layers – Yum! You don’t have to limit yourself to strawberries. Why stop there when any fruit jam can be just as scrumptious? Blueberry, raspberry, blackcurrant, orange, apricot… the list goes on. Mango Victoria sandwich anyone?
If you have yet to try this recipe, I am telling you that you are in fact missing out and this should be number one on your to-do list (priorities, right?). This cake is so simple and takes very little brain power to make. You can also easily alter the recipe for any cake size you want (just half it or double it accordingly – they’re all easy numbers). I despise any recipe that requires mental maths and if I have to get a calculator out to bake, something isn’t right!
My version of the Victoria sandwich is a slight twist on the classic. I add vanilla bean paste to the buttercream because I like the little flecks of vanilla showing through. I also make it in the naked cake style because the real star of the show is the filling and I’d rather not overshadow that by slopping a mountain of buttercream over the whole thing. This cake is a perfect nod to the classic with an upgraded modern touch for anyone looking to try something new without actually trying something too new… You get what I mean.
To see which brands I like to use for the ingredients see my ‘Cupcake Basics’ post.
VICTORIA SANDWICH CAKE
Size 8” round cake with 4 layers
Cuts into 14 Slices
Prep: 40 mins
Baking: 25-30 mins
Serves: 14 people (depending on how large you cut the slices)
INGREDIENTS
Cake
300g caster sugar
300g butter, softened
6 eggs, beaten
300g self-raising flour, sifted
1 ½ tsp baking powder
3 tbsp milk
Filling
100g butter, softened
140g icing sugar, sifted
Couple drops vanilla extract/vanilla bean paste (optional)
Half a 340g jar good-quality strawberry jam (Brands I like are Bonne Maman and Tiptree Jam)
Freshly sliced strawberries, as many as you like – I forgot to measure this when I did it!
Icing sugar, to decorate (if you are not covering the cake in buttercream)
Buttercream (Optional)
100g butter, softened
250g icing sugar, sifted
⅛ tsp Kosher salt
Several drops of vanilla bean paste/extract
3 tbsp whole milk, cold
METHOD
Cake
Preheat the oven to 190°C/375°F/Gas Mark 5.
In a large bowl, beat the caster sugar, softened butter, beaten eggs, self-raising flour, baking powder and milk together until you have a smooth, soft batter. (It really is that simple).
Divide the mixture in half between the tins and smooth the surface with a spatula.
Bake for about 25-30 mins until golden and the cake springs back when pressed (or poke with a toothpick). Leave the cake in the tin for around 5 mins to cool then turn onto a cooling rack until completely cooled.
Once cooled, you have the option of cutting each cake in half sideways for a 4 layer cake. If this is too stressful to manage, leave the cake as it is. A two layer sponge is just as delicious.
Filling
Beat the softened butter until smooth and creamy, then gradually beat in sifted icing sugar and a drop of vanilla extract.
Spread the buttercream over the bottom of one of the sponges. Top it with the strawberry jam and sandwich the second sponge on top. Add freshly sliced strawberries between the layers for more strawberry goodness.
If you are making the 4 layer version, split the buttercream between the layers and keep adding jam and strawberries between the layers. Be careful not to add too much filling between the layers as the cake will start sliding and you will have a strawberry-buttercream-cake avalanche.
I accidentally overloaded the layers with buttercream and jam because I got too excited...
Buttercream & Decorating
You can leave the cake as is at this point and dust with icing sugar for a classic Victoria sandwich look. Or follow the next steps if you’re feeling adventurous (and don’t mind adding more calories).
Cream the softened butter and icing sugar for at least 5 minutes using a high speed whisk or an electric mixer.
Add the milk and the vanilla bean paste and continue to whisk until the buttercream is light and fluffy.
Cover the cake in a thin layer of buttercream. The best way to do this is to leave the cake in the fridge for around half an hour to let it set then slowly cover the cake in buttercream using an offset spatula. Smooth the edges and Voilà!
If you want to get EVEN fancier, use the remaining buttercream pipe on buttercream rosettes (I used a Wilton 1M for the roses and an Ateco 862 for the shell drops).
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