Thursday, December 15, 2011

Victoria Sandwich Cake

Also called Victoria sponge cake, this is a cake that a Betty Neels heroine or her mom will have handy for afternoon tea at home. Back home, I had made this for my brother's birthday, a long time ago. Of course, I do not think it crossed my mind then, that  it was a Neels staple. A basic, easy cake that can be dressed up or down ( try different fillings, icings, decorations) and which tastes wonderful.


8 tbsps unsalted butter ( 1 stick)
1 cup self-rising flour
1 tsp baking powder
Pinch of salt
1/2 cup castor sugar (powdered, not confectioner's)
3 large eggs
1/2 tsp vanilla extract
whipped cream - 4 tbsp
raspberry jam -- 3-4 tbsp

Preheat oven to 350°F.
Sift flour+baking powder + salt in bowl.
Combine butter + sugar in mixer.
Add eggs and vanilla. Mix. Low speed.
Add flour mixture. Combine. Do not overbeat.
Transfer batter into two 7"x 1½" round, greasedcake pans lined with parchment paper.
Spread it evenly with a spatula.
Bake 20-25 minutes until tops are golden.
Let set for 2 minutes in the pans. Then, cakes onto racks. Cool.
Place one cooled layer on a serving plate and spread whipped cream within half inch of edges.
Spread jam on the other layer. Invert and place it on top of the first layer.
Sprinkle top with sugar.

Note: The size of the cake pan--shouldn't be too deep.

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