Victoria Sandwich… An old English Treat!

Victoria Sandwich… An old English Treat!

Sundays
with Chef Peter….

Photo Kindly Borrowed from Jane Webster
Daahlings,
I
was having a think about what recipe to do for you this week and as these
recipes will hopefully become a book one day (One Day!) based on my
“illustrious” career and how it developed, where I travelled and how and where
I collected the recipes in the book and any story that went along with them!
I was thinking back to my childhood when I
used to spend Sunday mornings in the kitchen with Mum when she did her weekly
bake for Dads and our (school) lunch boxes. Mum was a pretty good cook and had
some great hand me down recipes for cakes and breads but one thing she always
fussed about was sponges and whether they were going to rise and, never to open
the oven while they were baking as they would collapse. Now after a good 30
years of knocking out sponges I still have a giggle when one of commis opens the
oven in the middle of baking just to see if it’s true. Of course with powerful
industrial baking ovens the job tends to be a lot easier than the household
appliance Mum worked with and, I have to give it to her, she had a pretty good
success rate, hence I guess why her son became such a “master baker”!
And then there were all those sponge and cake mixes which you could buy
like Betty Crockers or Tesco’s which really saved you what as if you look at
the ingredients in a cake or sponge, it really isn’t rocket science, they have
just weighed the dry ingredients for you and you add 2 eggs and some water! But
they are still on the shelves so I guess there must be a market still!

Mum
of course would fill her Victoria Sandwich with Strawberry jam and English
butter cream but for mine I am using fresh cream to make it a little more
decadent and although this cake is really simple, if it is well made, it is
simply delicious!

For
a Victoria Sandwich you will need:

Ingredients:
Sponge
6 Eggs
185
grams Sugar
185
grams Flour (sieved)
25
grams Carnation Milk
30
grams Melted Butter
2
X 8” (20cm) Round buttered and papered sponge tins
Filling
Strawberry
Jam
500
ml Whipping Cream
50
grams Castor Sugar
2
leaves gelatine
Sugar
syrup for moistening the sponge  
Icing
Sugar for dusting
Method:

1)      Place
the eggs (at room temperature) and the sugar in a electric mixing bowl

2)      With
the whisk attachment, whisk the eggs and sugar on a medium speed for 5-10
minutes until ribbon stage is achieved. (If you do this by hand, be prepared to
develop muscles!)

3)    You
can tell if you have reached the ribbon stage by lifting the whisk out of the
mixture and swirling it around. It will leave a trail.
4)      Before
removing from the machine, whisk in the carnation milk and then remove.

5)      Gently
fold in the flour with a hand whisk using slow circular movements till well
incorporated and then fold in the melted butter.

6)     Divide
the mixture between the 2 sponge tins, place on a baking tray and place in the
oven at 180℃ and bake for 25-30 minutes till firm and springy to the touch.
Never stick knives or toothpicks in sponges to see if they are cooked as you’ll
develop big holes!
7)      Remove
from the oven and turn the sponges out onto a cooling rack.
8)      While
the sponges are cooling prepare your Chantilly cream.
9)      Place
the gelatine in iced water to soak.
10)  Whisk
the cream with the sugar till soft peaks.
11)  Melt
the gelatine over heat or in a microwave till liquid and take some of the cream
and mix with the gelatine and then add quickly back to the cream and whisk on
high speed so no lumps are formed.

12)  When
the sponges are nice and cool, trim off the brown skin as it looks nicer when
cutting and place on your serving plate.


13)  Spread
both sponges with a nice layer of strawberry jam (to spread on both is my
little indulgence!)

14)  Dollop
the whipped cream on top the jam and spread out with a palette knife to the
edge of the sponge.


15)  Turn
over the other sponge onto the cream so the jam is on top the cream.

16)  Dust
the cake heavily with icing sugar and refrigerate till ready to serve or best
of all serve straight away!
17)  Victoria
sandwich is also excellent for freezing.


Now
leave it alone, it’s for Sunday Tea and go and play in the garden!
Happy Baking!
Chef Peter
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5 Comments

  1. sounds like something i can do it at home! thanks for sharing 🙂

  2. Wait, is this for breakfast or dessert?

  3. Oh mine, so sinfully delighted! Love to have some!

  4. That's a tradition I didn't know, but I am also not from the UK. Looks good.

    Greetings,
    Filip

  5. what a gorgeous-looking treat! great baking! 😀

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