Victoria Sandwich Cake | Episode 441
09:29
SERVES: 8-10
PREP TIME: 50 MINS
COOK TIME: 30 MINS
TOTAL TIME: 1 HR 20 MINS
Ingredients
For the cake:
- 4 eggs
- 150g granulated sugar
- 150g butter, softened
- 1 tsp vanilla sugar or vanilla extract
- pinch salt
- 50 ml milk
- 50 ml vegetable oil
- 16g baking powder
- 200g all-purpose flour
For the filling:
- 200 ml heavy cream
- 5 tbsp powdered sugar
- 3 tbsp strawberry jam
- 5-6 strawberries, cutted
- 1 tbsp icing sugar to decorate
Method:
1. Preheat the oven to 180 C - 350 F. Grease and line a 20 or 22 cm round cake pan.
2. In a large mixing bowl, beat the softened butter and sugar. Beat in the eggs one at a time.
3. Add the vanilla sugar, salt, milk and vegetable oil, the baking powder and all-purpose flour. Beat for about 30-40 sec on low speed. Don't over-mix your batter.
4. Pour the batter into the greased and lined baking pan. Smooth the surface with the back of a spatula.
5. Bake in the preheated oven for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 15 minutes before removing from the pan. Turn onto a cooling rack and leave to cool completely.
7. Meanwhile, make the filling: Beat the heavy cream and powdered sugar on high speed until stiff peaks begins to form. Place in refrigerator.
8. Slice the cooled cake horizontally to make 2 layers.
9. Spread the jam over the bottom of the first layer. Top with the whipped cream and cutted strawberries. Spread 1 tbsp of the whipped cream on the second layer and place on top of the strawberries. Dust with icing sugar on top. Place in refrigerator to set.
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