Victoria Sandwich Cake
Ingredients
Ingredients
For the recipe Victoria Sandwich Cake
Sponge Cake:
| 175 g | Margarine (6 oz) |
| 175 g | Caster Sugar (6 oz) |
| 5 ml | Dr. Oetker Madagascan Vanilla Extract (1 tsp) |
| 175 g | Plain Flour (6 oz) |
| 1.5 | Dr. Oetker Baking Powder Sachets x 2 (8g / 1.5tsp) |
| 3 | Medium Eggs |
To decorate:
| 200 g | Strawberries (7 oz) Small, washed and hulled |
| 200 ml | Double Cream (7 fl.oz) |
| 60 g | Strawberry Jam (4 tbsp) or Strawberry conserve |
| 8 g | Icing Sugar (1 tbsp), to dust |
| 5 ml | Dr. Oetker Madagascan Vanilla Extract |
preparation
Preparation
Step 1: Preheat the oven to 180ËšC (160ËšC fan assisted oven, 350ËšF, gas mark 4). Grease and line 2 x 18cm (7inch) sandwich tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.
Step 2: Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.
Step 3: Divide the mixture equally between the tins and smooth over the tops. Bake for 25-30 minutes until risen, golden brown and just firm to the touch. Cool for 10 minutes then turn onto wire racks to cool completely.
Step 4: To decorate, slice all but 2 of the strawberries. Whip the cream until just peaking, then spread over one of the cake halves. Arrange the sliced strawberries on top and carefully spread with strawberry jam.
Step 5: Sandwich the cakes together and press down gently. Dust the top lightly with icing sugar. Halve the reserved strawberries and place on top of the cake. Your cake is now ready to serve and enjoy!
Top Tip
Step 5: Because of the fresh cream filling and fresh fruit, this cake is best enjoyed on the day it is filled and assembled, but the sponge can be made a couple of days in advance and stored in an airtight container. Alternatively, wrap and freeze the sponges for up to 3 months before filling and assembling.
Nutritional Information for the recipe Victoria Sandwich Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
2001
kJ
478 kcal |
1369
kJ
327 kcal |
| Fat | 30.17 g | 20.66 g |
| Carbohydrate | 46.40 g | 31.78 g |
| Protein | 5.47 g | 3.75 g |
preparation
Preparation
Step 1: Preheat the oven to 180ËšC (160ËšC fan assisted oven, 350ËšF, gas mark 4). Grease and line 2 x 18cm (7inch) sandwich tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.
Step 2: Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.
Step 3: Divide the mixture equally between the tins and smooth over the tops. Bake for 25-30 minutes until risen, golden brown and just firm to the touch. Cool for 10 minutes then turn onto wire racks to cool completely.
Step 4: To decorate, slice all but 2 of the strawberries. Whip the cream until just peaking, then spread over one of the cake halves. Arrange the sliced strawberries on top and carefully spread with strawberry jam.
Step 5: Sandwich the cakes together and press down gently. Dust the top lightly with icing sugar. Halve the reserved strawberries and place on top of the cake. Your cake is now ready to serve and enjoy!
Top Tip
Step 5: Because of the fresh cream filling and fresh fruit, this cake is best enjoyed on the day it is filled and assembled, but the sponge can be made a couple of days in advance and stored in an airtight container. Alternatively, wrap and freeze the sponges for up to 3 months before filling and assembling.
Nutritional Information for the recipe Victoria Sandwich Cake
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
2001
kJ
478 kcal |
1369
kJ
327 kcal |
| Fat | 30.17 g | 20.66 g |
| Carbohydrate | 46.40 g | 31.78 g |
| Protein | 5.47 g | 3.75 g |