Saturday, November 23, 2013

THE CLASSIC VICTORIA SANDWICH CAKE


Seingat saya, saya pernah mempelajari membuat kek ini si sekolah menengah. Memang kek evergreen yang tak lapuk di hujan dan dilekang dek panas. Kek yang mudah disediakan malah sukata bahan cukup mudah diingat...sukatan gula, mentega dan tepung naik sendiri biasanya sama. Samada 200 g atau 225 g setiap satu bersamaan dengan 4 biji telur. Cukup mudah dan cara membuat juga merupakan cara basic kek biasa iaitu cara putar sehingga gebu.

Biasanya kek ini disapukan dengan jem atau pun kering dan dihias dengan berries atau ditaburkan dengan gula caster mahupun gula serbuk. Sedap dan sesuai buat sajian minum petang.



Classic Victoria Sandwich Cake
The traditional Victoria sandwich is a baking classic and a tasty tea-time treat.

4 free-range eggs / 4 biji telur 
200g caster sugar, plus a little extra for dusting the finished cake / 200 g gula caster
200g self-raising flour / 200 g tepung naik sendiri
200g baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins / 200 g mentega
1tsp vanilla essence / 1 sdt vanilla
2 tbsp milk / 2 sdb susu segar

To serve

good-quality strawberry or raspberry jam
whipped double cream (optional)

Preparation method
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grease and line 2 x 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).
  3. Cream the butter and the sugar together in a bowl until pale and fluffy.
  4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  5. Mix everything together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
  6. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  7. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
  8. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
To assemble the cake

To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too.



Top with the second cake, top-side up. Sprinkle over the caster sugar and berries

© PATYSKITCHEN. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write 

2 comments:

Umie Jazz said...

Assalamualaikum....sdap nmpk kek tu kak paty...tksih krn sudi berkongsi resepi...

Azim Aris said...

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Azim Aris

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