Victoria Sandwich Cake

5 Nov

I had promised to bake a cake for Mama’s birthday. As usual, Mama had chosen fruity kind of cake. She even had a recipe in mind for me to try. The recipe is then adapted from Bisous À Toi of course! 

VSC 1

Ingredients – cake:
250g salted butter
250g sugar
250g self raising flour – sifted
250g eggs (I used about 5 eggs, please weigh your eggs!)
1 tsp vanilla extract
2 tbsp milk ++

Method:
Preheat the oven to 160C
Beat butter and castor sugar together until really light, pale and fluffy.
Gradually add the eggs, beating well after each addition. Then incorporate the vanilla extract.
Fold in the sifted flour delicately with a spatula.
Add enough milk in order to get a smooth dropping cake dough consistency.
Pour into two greased 8″ round pan and smooth out the top with a spatula. – I had also used 2 pans to bake the cake batter. It is so much easier. Better than making a mess while cutting 1 very tall cake.
Bake in the centre of the oven for about 30 minutes or until golden and a skewer inserted into the middle comes out clean.

Ingredients – fillings:
Strawberry jam
Slices of strawberry mixed with a tbsp of sugar (Mix them and set aside for 15 mins)
Whipping cream (This whipping cream I used tasted nice on its own)

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By now, I had spread the jam on the first cake and piped down the whip cream. Please do wait for the cake to cool down for 10 minutes or so before you spread the jam, etc.

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Then I added the slices of strawberry I mixed with sugar earlier. What a brilliant idea this was! My strawberries were on the sour side. The sugar made them taste so much tastier.

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Cover them with the other ‘half’ of the cake. Decorate with sugar powder and whatever you have/want.

VSC 5

The simplest cake ever! No need to crumbcoat and worry about the appearance that much. I was thinking of substituting the strawberries with other fruits. Like blueberry yum yum! 😉

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