Tuesday, 27 August 2013

Deep Filled Victoria Sandwich

This cake is made with a slightly more time consuming method than the standard creaming method, the eggs are added very slowly and the flour is double sifted and folded in, but, it gives a fantastic light, well risen and even result, it's well worth a try, your friends and family will thank you for it. 
I've used special cake tins with raised inserts so that the cake can be deep filled, but this mix will work just as well in standard sandwich tins, you just won't be able to be quite a generous with the filling.
I know cream isn't traditional in a Victoria sponge, but who doesn't like a cream cake?!
Equipment -
2 x hidden centre sandwich tins, well greased with cake tin release (both products available from Lakeland) or 2 x 25.5cm sandwich tins, greased and base lined.
Electric whisk.

Ingredients -
225g butter, softened
225g caster sugar
4 large free range eggs
1/2 tsp vanilla bean paste
225g self raising flour, sifted
1 tbsp milk
Jam of your choice for filling, I used home made raspberry and rose
Whipped cream for filling, I used Chantilly cream (sweetened with icing sugar and flavoured with vanilla)
Caster or icing sugar for dusting

1. Preheat oven to 180C / 350F / gas 4
2. Put butter in a large bowl and beat until creamy.
3. Gradually beat in sugar, then keep beating until the mix turns almost white and becomes very fluffy, this will take 3-4 mins.
4. Break eggs into a small bowl and add vanilla.  beat lightly with a fork.  Add to the creamed mixture a tablespoon at a time, beating well after each addition.  If the mixture looks like it's about to curdle, add a tablespoon of the sifted flour.  This process will take about 5 mins, don't rush it as it will give your cake great texture.
5. Sift the flour again, this time into the mixture, and add the milk.  Gently fold into the creamed mixture, taking care not to knock out the air you've beaten in.
6. Divide the batter between the two tins, spreading it evenly to the edges, and bake for 20-25 min, until golden brown and springy to the touch.
7. Leave in the tin for two mins then turn the cakes out onto a wire rack and leave to cool completely.
8. Once cold, fill with jam and cream, and dust the top with caster or icing sugar.

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