Subj : Perfect Victoria Sandwich
To : All
From : Ben Collver
Date : Sun Apr 21 2024 09:19:54
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mary Berry's Perfect Victoria Sandwich
Categories: Sandwiches
Yield: 1 Cake
4 Free-range eggs
8 oz Caster sugar (225 g); plus
-a little extra for dusting
-the finished cake
8 oz Self-raising flour (225 g)
2 ts Baking powder
8 oz Baking spread, margarine, or
-soft butter, (225 g); at
-room temperature, plus a
-little extra to grease the
-tins
MMMMM--------------------------TO SERVE-------------------------------
Good-quality strawberry or
-raspberry jam
Whipped double cream;
-(optional)
Preheat the oven to 180°C/350°F/Gas 4.
Grease and line 2x20 cm / 8" sandwich tins: use a piece of baking or
silicone paper to rub a little baking spread or butter around the
inside of the tins until the sides and base are lightly coated. Line
the bottom of the tins with a circle of baking or silicone paper (to
do this, draw around the base of the tin onto the paper and cut out).
Break the eggs into a large mixing bowl, then add the sugar, flour,
baking powder, and baking spread.
Mix everything together until well combined. The easiest way to do
this is with an electric hand mixer, but you can use a wooden spoon.
Put a damp cloth under your bowl when you re mixing to stop it moving
around. Be careful not to over-mix as soon as everything is blended
you should stop. The finished mixture should be of a soft dropping
consistency it should fall off a spoon easily.
Divide the mixture evenly between the tins: this doesn't need to be
exact, but you can weigh the filled tins if you want to check. Use a
spatula to remove all of the mixture from the bowl and gently smooth
the surface of the cakes.
Place the tins on the middle shelf of the oven and bake for 25
minutes. Don't be tempted to open the door while they're cooking, but
after 20 minutes do look through the door to check them.
The cakes are done when they re golden-brown and coming away from the
edge of the tins. Press them gently to check they should be springy
to the touch. Remove them from the oven and set aside to cool in
their tins for five minutes. Then run a palette or rounded butter
knife around the inside edge of the tin and carefully turn the cakes
out onto a cooling rack.
To take your cakes out of the tins without leaving a wire rack mark
on the top, put the clean tea towel over the tin, put your hand onto
the tea towel and turn the tin upside-down. The cake should come out
onto your hand and the tea towel then you can turn it from your hand
onto the wire rack.
Set aside to cool completely.
To assemble the cake, place one cake upside down onto a plate and
spread it with plenty of jam. If you want to, you can spread over
whipped cream too.
Top with the second cake, top-side up. Sprinkle over the caster sugar.
