Basic Victoria Sandwich

I’m in love with BBC’s show “The Great British Baking Show”! Why? Because unlike the super competitive American competition shows the competitors on this show are nice and offer to help if they are done with their stuff. They are also very encouraging, not a negative word to say about any of their competitors, only self-reflection on themselves and how they could have done better.

Don’t get me wrong…I still love Cupcake Wars, Chopped, and Iron Chef (ok, they don’t shit talk on Iron Chef).

Back to BBC’s cooking show, watching those episodes inspired me to want to make all the different desserts that they do, so this is my first one. I was also fortunate to have a friend come over who is a patisserie chef to help. 🙂 Don’t worry, you don’t need help! It was just a fun time to hang out and chat about baking. This is a really easy one bowl cake. The reason I labeled this basic is that if you are comfortable enough, add other flavor components to this (I’m going to try this next time), like lemon, earl grey, chai, etc.

The flavor of this was really good, it was buttery, and light, with great flavor from the jam.

I adapted the recipe from: Mary Berry’s Perfect Victoria Sandwich

Basic Victoria Sandwich

 

 

Ingredients

  • 4 eggs, room temperature
  • 1 cup of powdered sugar
  • 1 cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 cup of softened butter (if it’s not 100% softened, but close, cut into cubes so it’s easier to incorporate)
  • Favorite flavor of jam (I made my own strawberry reduction, recipe in Directions)
  • Whipped cream

Directions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Butter your whole cake pan, then place a piece of round parchment paper on the bottom your cake pans
  3. Put eggs, sugar, flour, baking powder, and butter into a bowl and mix at low-medium speed until it is incorporated, but do not overmix
  4. Divide the mixture into two cake pans evenly as possible (You can use 8″ or 9″, 9″ will provide thinner cakes, obviously)
  5. Bake for 20-25 minutes, check it at 20
  6. The cakes are done if it light golden brown on the edges and has pulled away from the tin. Another test that I strongly encourage, touch the top lightly and it should spring back
  7. I let the cake cool in the pans, it only took 10-15 minutes
  8. After it is cooled take one cake out, cover it your jam, then put the other layer on top
  9. To serve, top it off with whip cream, serve it with some delicious Darjeeling tea

If you want to make your own fruit center, here’s what I did (or rather what my friend, Mary, did):

  1. In a saucepan add 2lbs (16 oz) of your favorite frozen fruit (I used strawberry)
  2. Add in sugar, to taste, inorporate as you go
  3. Add a squeeze of half a lemon (or more, again to taste)
  4. Let it cook down over medium heat until it is the thickness you desire
  5. Before adding this to cake, make sure it is cooled
  6. Tip: If the compote isn’t thickening quick enough for you, add in a bit of cornstarch

Notes

  • So why parchment paper on the bottom of your cake pans? That cake will pop out so easily and in one piece! I used to not use parchment paper and every once in awhile, no matter how well I buttered some piece of the cake would get stuck causing a chunk or pieces of my cake to come out in the pan, then I’d have to “glue” it back on with frosting
  • To create the parchment circles, place your cake pan down on the parchment paper, outline it with a pen/pencil. Then fold the drawn circle in half and cut around the half circle, just a little inside the line so it’ll fit into your cake pan properly

Tools you may want to use:

Disclaimer: I am a member of the Amazon Affiliates program… I am not sponsored by any of these products, I just want to share what I use. I do get a little kick-back if you purchase anything through the links provided. Prices are no different than if you were just shopping on your own

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