Читать книгу The British Baking Book - Regula Ysewijn - Страница 37

Victoria sandwich cake

For a richer version, cover the bottom cake with whipped cream (with at

least 40% fat) in addition to the jam. In summer, it’s also very nice to add

slices of fresh strawberries to the filling and on top.

40

For 6–8 people

4 eggs

1 cup (250 g) butter, approximately,

at room temperature

2 cups (250 g) plain white flour,

approximately

1¼ cups (250 g) granulated white

sugar, approximately

1 Tbsp milk

2 tsp baking powder

2–3 Tbsp raspberry or strawberry jam

butter, for greasing

flour, for dusting

confectioners’ sugar, for dusting

For two round 7-to 8-inch loose-based cake tins

Preheat your oven to 350°F and prepare the cake tins (see page 21).

Weigh the eggs in their shell, then measure out the same weight of butter,

flour, and sugar.

Put the eggs in a large mixing bowl. Add the butter, sugar, milk, flour, and

baking powder. Mix the batter until it is smooth.

Divide the batter between the two cake tins and smooth the tops. Tap the tins

on the bench to remove any air bubbles. Bake in the middle of the oven for

20–25 minutes. Leave in the tins for 5 minutes, then remove from the tins and

let cool on a wire rack.

When the cakes have cooled, cover one cake with the jam and place the second

cake on top. Sprinkle with confectioners’ sugar.

The first version of this cake was made in small, individual, elongated cakes similar to the sandwiches that were served

for an afternoon tea. In The Modern Baker, Confectioner and Caterer from 1907, John Kirkland gives different versions

for cakes such as coffee and walnut, but the Victoria sandwich with raspberry or strawberry jam and/or cream is the

most popular. Traditionally, for this cake, the eggs are first weighed in their shells and then the same weight of butter,

sugar, and flour is used.