Posted by: aboutalbion | July 14, 2012

Victoria sponge cake

 

 

I was in the kitchen again yesterday, and this is my kitchen craft …

[Again, I used the whisking (egg foaming) method for this cake.]

Line the (detachable) bases of two 20cm (eight inch) sandwich tins with baking parchment.  Grease and lightly flour the tins (bases and sides).

250g   butter, gently melt in a saucepan, and set aside.

250g   caster sugar
4          medium eggs
250g   self-raising flour

With an electric whisk, mix the sugar and eggs (in a large bowl) for quite some time – until smooth, thick, and pale.

Using a balloon whisk, add the melted butter to the egg/sugar foam, and whisk until smooth.

Sift the flour into the cake mixture bowl, and (with a wooden spoon) stir gently until no trace of the flour remains.

Pour equal amounts of the batter into the prepared sandwich tins, and bake (both on the centre shelf) in a pre-heated oven at GM4 [180C, 350F] for 25 minutes, then GM3 [170C, 325F] for 5 minutes, and then GM2 [150C, 300F] for 5 minutes.  35 minutes altogether.

Leave to cool for 5 minutes in the tins.  Turn out to cool on a wire rack.

*       *       *

2/3D    raspberry jam, melt gently in a saucepan, and set aside.

250g   mascarpone
3T        icing sugar
1T        whisky

Invert the cake that will be on the top, remove the paper, and spread the raspberry jam over the flat surface.

Gently mix the mascarpone, icing sugar, and whisky in a bowl.  Invert the cake that will be on the bottom, remove the paper, and place it (still top down) on the serving plate.  Spread (and level) the cream filling over the flat surface.

Invert again the cake with the raspberry jam, and place it (top side up) on the cream filling.

Sift a little icing sugar over the top, and refrigerate until nearly ready to serve.

[Some people think it is best eaten on the day it is cooked …]

 

 

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