Friday, September 18, 2015

MARY BERRY'S VICTORIA SANDWICH


What I love about baking this sponge Victoria Sandwich is the ingredients...an ingredients sure to have in your kitchen cupboard, second when you it made once the second time, third or even forth time you don't need to refer to your recipe book anymore.  Its easy to remember, butter, sugar and flour are same amount, eggs 4 and baking powder 2 tsp Automatically the brain will easily absorb it..haha,

This evergreen cake is in demand especially if one love to have a naked cake for wedding, party or any celebration  This time around I made it really simple with just strawberry spread and fresh fruits


Mary Berry's Victoria Sandwich
Ingredients
  • 225g butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
  • * 225g caster sugar
  • * 225g self raising flour
  • * 2 level tsp baking powder
  • * 4 large eggs


For the filling and topping:
* 4 tbsp raspberry or strawberry jam
* A little caster sugar, for sprinkling

Method
  
1. Preheat the oven to 180°C (Fan 160°C/Gas 4). Cut two baking parchments circles, grease the sandwich tins with butter or vegetable spread, and put the circles inside. Grease the circles.

To make the mixture

2. Place the butter or vegetable spread in a large bowl, then add the caster sugar, self raising flour, and baking powder. The key to success is always use exactly the right amount of baking powder; too much will make the cake dry.

3. Crack the eggs one at a time and add to the bowl.

4. Using the electric mixer on a slow speed, beat for two minutes, or until smooth. The mixture will be soft enough to drop off the beaters when you lift them up. Be careful not to over-mix. You can get a good result with a wooden spoon, but it will take a little longer.

5. Divide the mixture equally between the prepared cake tins and level the surfaces with a palette knife or spatula, smoothing it over the surface of the two cakes

6. Bake both cakes for 20-30 minutes. When done, they will shrink away from the sides and the tops will spring back if pressed. Cool for two minutes; loosen the edges with a knife. Do not be tempted to open the oven door before 20 minutes, or the cakes will sink, and never over-bake, or they will become hard.

7. After about 10 minutes, push the cakes out of their tins on their bases, invert them onto a thick tea towel, and remove the bases. Cool the cakes the right way up on a rack.

Notes

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