I wanted to share another one of my classic recipes this morning. You can't get much more classic than a basic Victoria Sandwich Cake. And, I have to say, you don't get much more classic than by using Mary Berry's Recipe.The original recipe is one I have adapted from her "Ultimate Cake Book." This was one of the very first books I bought when I moved over to the UK. I adore the Cherry Almond Cake recipe in it. It is quite simply fabulous!
This cake is always my go-to cake when I am craving a cake to enjoy on any occasion. Generally speaking, I will bake at least one of these every week. (Don't judge me, I love this cake!) It is simple to throw together, moist, and delicious. And lets face it, when it comes to cake success, you don't get much better than Mary Berry.
It uses the all-in-one method. By that I mean all of the cake ingredients get measured into a bowl and beaten together. Its that simple! You don't get much simpler.Well, I suppose you could use a cake mix, but let me tell you right now. A cake mix wouldn't even begin to touch this cake when it comes to texture and flavour. From scratch is always infinitely better. Trust me on this!!
The most concise way of baking has always been to bake by weight. By that I mean weighing out the ingredients. I have included both measures of course, so don't fear. You can also do this cake by cups, etc.
I started baking by weight when I moved over to the UK however, and I have to say it is now my preferred method of baking. It is so much more accurate. I will never again want to be in a kitchen without a set of kitchen scales.
For this cake everything is in equal measures. Flour. Sugar. Butter. Eggs. All the same weight. Knowing this means that you can bake this cake any size you require. Just make sure everything is weighed out to the same weight.
I have given measurements for 6-inch, 7-inch and 8-inch sizes. It is a two layer cake. Often if I am just making it to have a cake to enjoy with a cup of tea I will make the 7-inch one.
Another thing I really love about this cake is its simplicity. I enjoy it filled with jam, usually a red jam. Strawberry is my favourite, but raspberry is also very, very good. My mother always filled our cakes with jam. With jam in the middle a cake needs no other adornment. Especially if you use really good jam. And I always do. My father always loved cake with jam in the middle and it was something we all enjoyed. My jam of choice has always been Bonne Maman. It just has the nicest consistency and the right amount of fruitiness!
The topping is also very simple. Dusted with caster sugar. Caster sugar is a finer grain of granulated sugar. I is used in baking because it melts quickly into batters, etc. Have you ever seen a cake which looks a bit speckled on top? That happens when you use regular granulated sugar and it means that the sugar hasn't quite melted into the batter. Its very easy to make your own caster sugar. Simply pop regular granulated sugar into a good food processor and blitz it for 30 seconds or so to grind it down. Easy peasy lemon squeasy.
In the summer months, or for really special occasions such as a tea party, this cake is fabulous simply filled with whipped cream and berries. Strawberries or raspberries are both excellent choices. Of course if you have chosen to fill it with whipped cream and fruit, you will need to eat it on the same day. This goes without saying.
It is also excellent with a layer of vanilla butter cream added to the filling. Simply make your favourite buttercream recipe and spread a layer of it on the bottom layer and then top with the jam, placing the other layer on top.I have to say this is a real favourite of mine. You can make a simple butter cream icing by beating 3 TBS of softened butter together with 1 TBS cream or milk and about 2 cups (260g) of icing sugar. Simple. You can add a few drops of vanilla if you wish.
The texture of this cake is perfect. It has a nice even and moist crumb as you can see. It is not crumbly or dry in the least. That is a perfect cake. Nobody wants a dry cake.
You could add a few drops of vanilla when you are beating it up, but really this cake is perfect when made just as is. When you are talking perfection, you really don't need anything else!
I have to tell you also that lemon curd also makes an excellent filling for this cake. I make a really simple and delicious lemon curd from scratch. You can find that recipe here.
Lemon curd is really quite simple to make. Once you have made your own from scratch, you will never settle for store bought again. It is that delicious! I could eat it with a spoon! Yummy yummy!!
This is a cake that can be as simple as you wish. It can also be as elaborate as you wish. It suits all occasions. It is the Birthday cake of choice in this house and so quick and easy to whip up. You can seriously have one of these on the table in less than an hour of time, tops . . . and that allows time for cooling. if you want my opinion (and I am assuming you do) you just cannot go wrong with one of these!!
Yield: Vary according to size of cake bakedAuthor: Marie RaynerPrintWith ImageWithout ImageMary Berry's Victoria Sandwich Cakeprep time: 10 Mincook time: 25 Mintotal time: 35 MinThis is a tried and true classic. The cake of choice for birthdays or just to enjoy with a hot cuppa. You can never go wrong with this. I have given amounts for three sizes of cake. This cake uses the all-in-one-method.IngredientsFor the 8-inch layer cake:1 cup (225 g) softened butter1 cup + 3 TBS (225 g) caster sugar4 large free range eggs 1 1/2 cups +1 TBS (225 g) self-raising flour2 level tsp baking powder2 x 20cm (8in) greased and lined sandwich tinsFor the 7-inch cake:3/4 cup (175g) of softened butterVery scant cup (175g) of caster sugar3 large free range eggs1 1/4 cups (175g) of self-raising flour1½ teaspoons of baking powder.2 x 18 cm (7 in) greased and lined sandwich tinsFor the 6-inch cake:1/2 cup (100 g) of softened butter1/2 cup (100 g) of caster sugar2 large free range eggs3/4 cup (100 g) of self-raising flour1tsp of baking powder.2 x 15cm (6 in) greased and lined sandwichTo fill and serve:a quantity of strawberry or raspberry jamcaster sugar for sprinkling on topInstructionsPreheat the oven to 180*C/350*F/ gas mark 4. Butter the two cake tins and line the bases with baking paper.Measure all of your cake ingredients into a bowl. Beat together with an electric mixer until thoroughly blended and smooth.Divide the batter between the two cake tins, leveling it out.Bake in the preheated oven for 25 minutes, until well risen and the tops spring back when lightly touched. The layers should have also pulled back a bit from the sides of the tins.Allow to cool in the tins for 5 minutes before tipping out onto a wire rack to cook completely.Once cooled sandwich the layers together with some jam. Dust the top of the cake with some caster sugar to serve.Cut into wedges and serve with a hot cuppa for the ultimate experience!notes:
Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.Did you make this recipe?Tag @marierayner5530 on instagram and hashtag it #EnglishKitchenCreated using The Recipes Generator I don't think you can really go wrong by serving this kind of a cake. It goes down a real treat for any occasion! What is your favourite kind of cake? This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! Follow
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