Cream Cakes / Victoria Sandwich

Category: Cakes and Bakes

This method requires the fat and the sugar to be creamed together before the other ingredients are added.

Ingredients

Victoria Sandwich Cake 100g butter or margarine, softened at room temperature if possible 100g caster sugar 2 eggs , beaten 100g self raising flour 2 tbsp jam for filling, or butter cream recipe for alternative filling icing or caster sugar to dredge

Method

Grease and line bottom of 2 x 18cm (7") sandwich tin. Cream the butter and sugar together in a large mixing bowl, beating well until mixture is smooth and glossy. Gradually add the eggs, beating well after each addition. Fold in the flour using a metal spoon. Spread into prepared tin. Bake on middle shelf of a fairly hot oven 190°C/375°F/Gas Mark 5 for about 30 minutes. When cool, turn onto a wire rack. Fill the cake with jam and dredge the top with icing or caster sugar. Cook's Notes Coconut and Spice Cake - Stir 25g toasted desiccated coconut and 1 tsp ground cinnamon into the creamed mixture. Continue as for basic recipe. Once cool dust with icing sugar - or spread with a thin layer of apricot jam and sprinkle on more toasted coconut. Toast coconut in a dry, non-stick frying pan over a low heat, stirring constantly until golden. Lemon or Orange Drizzle Cake - add the rind of a lemon or orange to the cake mixture. Squeeze the juice and mix with 80g caster sugar- pour evenly over top while cake is still warm, and leave to set. PER 100g 395 Kcals, fat 21.2g, saturated fat 12.5g, salt 0.6g, carbohydrate 48.9g, sugar 32.2g, fibre 0.7g Butterfly Cakes - Prepare creamed mixture as for Victoria Sandwich and use to half fill 18 paper cases or greased patty tins. Bake as above for about 15-20 minutes. When cool, slice top of each cake and cut this in half. Put a little butter cream (on each cake and replace tops in shape of 'wings'.