In light of the Queen’s Diamond Jubilee next month I have decided to make a cake befitting the occasion. Unfortunately, my expertise does not go so far as creating a new cake especially for the occasion. However, as the Victoria Sandwich was made in celebration of Queen Victoria’s jubilee in 1897, what could be better?
Traditionally the Victoria Sandwich is a two tier sponge sandwiched together with plenty of strawberry jam. However, many variations are now made either by adding butter cream or fresh cream with jam, or a variety of other flavoured fillings such as chocolate, lemon curd or even Nutella. By adding cocoa powder, coffee essence or grated lemon rind to the basic sponge mixture you can create your own masterpiece. I have always found the “all in one” method gives the best results. I have also discovered (having family members who are dairy intolerant) that using a Soya based fat such as ‘Pure’ makes a beautifully light sponge. Another tip for success is to weigh your eggs. Gone are the days of the 4,4,4,2 (4oz fat, sugar, flour plus 2 eggs), due to the differing sizes in eggs. Your eggs should weigh half the quantity of your fat.
I hope these tips help you make a successful sponge – Happy Baking!
- 225g Self Raising Flour
- 225g Caster Sugar
- 225g Soft Margarine
- 225g Eggs (approx 4 medium eggs)
- 2 level tsp baking powder
- Jam for filling
- Heat oven to 180C/160C Fan/Gas 4
- All the above ingredients need to be beaten together in a food mixer or with an electric hand beater until mixture is pale in colour and fluffy in texture.
- Spoon into two greased 8” sandwich tins and bake in oven for 25 minutes until golden and firm to touch.
- Turn out on to a cooling rack.
- When the sponges have cooled down, spread liberally with jam and sandwich together.
- Sprinkle top with caster or icing sugar.