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Step by Step - Classic Victoria Sandwich
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A home-made cake is always a treat. The classic Victoria sponge uses equal quantities of butter, sugar, eggs and flour. Once you have mastered the basic techniques, there are endless variations to try. This version is sandwiched with clotted cream and fresh raspberries. So, make yourself popular with family and friends and spend an enjoyable half hour in the kitchen stirring and beating to make this light and buttery Victoria Sandwich.
Serves: 6 - 8
If you forget to remove the butter from the fridge, soften it in the microwave on medium for 20 seconds.
To freeze the unfilled cakes, interleave them with a sheet of baking parchment and wrap in foil or put in a rigid container. Use within 1 month. The coffee cake can be frozen filled. Allow 2-3 hours to defrost and eat on the day of defrosting.
The cake mixture can be made in a food processor. To avoid over mixing, use the pulse button when adding the flour.
Lime and coconut Victoria sandwich
Replace 50g of the flour with 50g desiccated coconut and add 1 tsp baking powder to the flour before sieving it into the cake mixture. Fold in the coconut and 1 tbsp milk with the flour. Cook in the same way as the classic Victoria sponge. To make the filling, beat the zest of 1 lime, 1 tbsp lime juice and 50g caster sugar into 250g curd cheese and use to sandwich the cakes together. Dust the top with icing sugar. Once filled, store in the fridge and eat on the day of making.
Coffee and walnut Victoria sandwich
Dissolve 2 tsp coffee granules in 1 tbsp boiling water and cool. Fold into the basic cake mixture with the flour and bake as above. To make a coffee-flavoured butter icing, dissolve another 2 tsp coffee granules in 1 tbsp boiling water. Beat 100g softened butter together with 200g sifted icing sugar and the dissolved coffee. Spoon half the filling into a small bowl and stir in 25g chopped walnuts. Sandwich the cakes together with the walnut icing, then spread the remaining icing over the top of the cake. Arrange 8 walnut halves around the top. Store in a tin in a cool place for up to 4 days.
2 x 18cm cake tins
Small sharp knife
Large mixing bowl
Wooden spoon or hand-held electric whisk
Small bowl or cup
Large metal spoon
Round bladed knife
Clean tea towel
This recipe was first published in Thu May 01 01:00:00 BST 2003.