Recipes


This is an extremely popular cake in England and derived its name from Queen Victoria. Its simple and quick to make and the mixture can even be poured into small cake cases to make buns instead. There are a few different recipes out there for this but I thought I would still share my favourite.

Ingredients

  • 225g unsalted butter
  • 225g caster sugar
  • 225g self raising flour
  • ½ tsp baking powder
  • 4 eggs
  • few drops vanilla extract

The Filling

  • 5og unsalted butter
  • 175g sifted icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp baileys (optional)

Recipe

  1. Preheat the oven to 180°C/350°F/Gas mark 4 and grease and line with baking paper two 20cm/8in sandwich tins.
  2. Mix the butter and sugar in a bowl until it is fluffy and lighter in colour.
  3. Sieve the flour and baking powder into a separate bowl
  4. Gradually add the eggs one at a time to the butter mixture making sure to beat thoroughly. You may add a spoonful of flour to the mixture between eggs to help prevent curdling.
  5. Add vanilla extract.
  6. Sieve the flour again this time into the butter and egg mixture.
  7. Fold the flour into the mixture until fully combined. Do not beat as this will produce a less fluffy cake.
  8. Evenly divide the mixture between the two sandwich tins
  9. Bake for 25 minutes or until the sponges spring back when pressed lightly – be careful of checking these too soon as they may sink in the middle if not ready.
  10. Turn out on a wire rack to cool

 

If you are short on time and are using a soft butter then you can literally just add all the ingredients for the sponge into a bowl and mix using an electric whisk but I find this often makes the cake less fluffy and light.

The filling

  1. Blend the butter, icing sugar, vanilla extract and baileys if using till smooth.  I would suggest adding the icing sugar gradually and tasting as you go as you may find you need less or more than stated.
  2. Once the cakes have cooled sandwich them together with a layer of the cream.
  3. Dust the cake with icing sugar to finish.

 

Origionally this cake was sandwiched together using jam instead of butter cream and it is more common now to find both jam and butter cream as a filling. You can even add fresh fruits instead of jam or add cocoa to the butter cream to make a chocolate filling.

Victoria Sandwich

I really should be resting but I could not resist baking this chocolate rum cake yesterday. After all it is Easter and I love any excuse to eat chocolate :D

Chocolate Rum Cake

I put together the recipe for this cake a few years ago. I really love alcohol in desserts especially with chocolate though I usually hate the taste of it on its own so when I came across a chocolate cola cake recipe I went about altering the original recipe (which I have yet to try and make and can be found in the James Martin Desserts cookbook) to incorporate rum instead of cola and I came up with this.

Ingredients 

  • 250g butter melted
  • 250g self raising flour
  • 300g caster sugar
  • 3 heaped tablespoons cocoa
  • Generous pinch of bicarbonate of soda
  • 200ml rum
  • 2 eggs beaten
  • couple drops of vanilla extract

The Topping

  • 200g Icing Sugar
  • 85g butter softened
  • 75g dark chocolate (80% cocoa)  melted
  • 2 tablespoons golden syrup
  • 1 tablespoon rum

Recipe

  1. Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl
  2. Add butter, eggs and vanilla extract to the dry ingredients. Mixing gently but thoroughly
  3. Gradually add and stir the rum into the mixture
  4. Pour into a greased 24cm loose-bottomed cake tin and place in a pre-heated oven at 180°C/350°F/gas mark 4 for 40 minutes or until a knife inserted into the centre of the cake comes out clean
  5. Remove from the tin and cool on a rack

To make the topping

  1. Beat the butter and icing sugar together until blended
  2. Mix in the rum, chocolate and golden syrup to combine
  3. Spread over the cake and allow to set

I decorated the cake with chocolate truffle eggs and grated dark chocolate. Both were bought from my favourite chocolate shop Hotel Chocolat

I will be taking this to my sisters house on Monday as we have been invited to a BBQ there so this is currently sitting in my fridge, which I am currently avoiding opening as much as possible because it looks way too tempting :D

What are your plans for the rest of Easter?

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