Tuesday, March 26, 2013

Victoria Sandwich Cake- Tuesday's in the kitchen

This year Poppyfox Hq wants to share recipes, DIY, sewing and craft ideas, holiday and travel posts, great reads and lifestyle posts with you.  To share guest bloggers that l love and follow + their skills, inspiration and passion with you. This blog is all about the simple life and one of those everyday rituals is taking the time to cook + bake and then sit and enjoy the fruits of our labours. I'm on a mission to get 12 guest bloggers for 2013 to share their lives with you.

Today we have guest blogger Lou Cox from Make,Do,Sew cooking a Victorian Sandwich Cake from the Women's Institute a bit like our Country Women's Association over in the UK. It's truly drool worthy. I first stumbled across Lou's blog when l started blogschool and now l follow it on bloglovin and enjoy sharing in the simple things with her. So take it away Lou....


I'm so happy to be able to share a recipe for 'Tuesday's in the Kitchen', Mandi writes such a great blog and I'm honoured to come and visit. 
You can't beat a classic, and this simple cake most beloved by the Women's Institute (WI) is a tried and tested favourite. This simple Victoria sponge is presented in many a country fair for the coveted first prize rosette. For me it just tastes blooming lovely, light buttery sponge, sticky sweet jam (you don't have to only use the traditional raspberry) and a light dusting of caster sugar, yum!

Here's the traditional recipe, I hope you like it.

you will need...

- 2 x 18cm/7 inch round sandwich tins
- Baking paper to line the bottom of the tins
- Set the oven to 180*C/350*F

ingredients

150g (5oz) butter
150g (5oz) caster sugar
150g (5oz) self raising flour
3 beaten eggs
1tsp baking powder
A pinch of salt
Jam filling (traditionally it's raspberry but I've used strawberry)
Caster sugar to dredge the top of the cake
Some extra butter or fat to grease your tin/s

how to make

1. Cream the butter and caster sugar until light and fluffy.
2. Gradually add the beaten eggs stirring in well.
3. Sift in the flour, baking powder and salt and stir until evenly mixed in.
4. Divide the mixture between the two greased and lined tins and bake for 20-30 mins in the middle of the preheated oven.
5. Test with a skewer to see if they are done, the skewer should come out clean.
6. Once baked, cool on a wire rack. Once cool spread on the jam and sandwich together.
7. Sprinkle the caster sugar on the top to finish.

alternatives and additions

- Square tins can be used, in fact according to some it's what was always traditionally used.
- Butter cream can be added as well as or 
instead of jam.
- Try blueberry, loganberry, strawberry or apricot jams for another taste sensation.
- If you want to dredge with icing sugar rather than caster, dredge away.
- This recipe is also great for basic sponge cupcakes.

If you like baking, crafting and generally doing 'stuff' then come and visit me at my blog www.makedosew.com, I'd love to see you! 
Thanks for having me Mandi,

Love Lou xxx



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