5 reasons to bake a cake and a recipe for a Victoria Sandwich cake
Thursday, April 23, 2020
A recipe for an easy to make and delicious Victoria Sandwich cake plus 5 reasons to make a cake in case you need justiification!
5 reasons to bake a cake
I can always find a reason to bake a cake but if you need a bit of convincing, here are my top 5 reasons for doing just that:
1- Taste. You just can’t get the same taste with a shop bought cake. Its a pale imitation!
2- Fun. Its surprising how enjoyable a bit of baking is
3- Therapeutic. After a tough, stressful or busy day, many time to bake a cake will really make you feel better
4- Cost. Shop bought cakes aren’t cheap and they don’t last at all
5- Variety. There is a never ending range of cake recipes to try. Any flavour combination you can think of- you can make a cake out of it. Endless enjoyment!
If you do like cake, you really can’t go wrong with a classic Victoria sandwich. Its easy to make, looks good and is pretty tasty too! This one is just made and waiting to be enjoyed. I urge you to give it a go- you won’t be disappointed!
When I was growing up, my mum and nana, taught me how to bake. The general rule for making a Victoria Sandwich was always pretty much 1 egg for every 2oz of sugar, butter and flour. The closest equivalent in grams is 225 so 225 grams of sugar butter and flour to 4 eggs- simple!
- 225g caster sugar
- 225g butter
- 4 eggs
- 225g self raising flour
- 1 tsp vanilla extract
For the filling
- 100g butter
- 150g icing sugar (& extra for top of cake)
- 6 tbsps raspberry jam
- Pre-heat the oven to 175C
- Grease & line 2 20cm tins
- Beat together the butter & sugar until pale and fluffy
- Beat in the eggs and vanilla extract
- Mix in the flour
- Divide between the 2 cake tins
- Bake in the oven for approx 20 minutes. When it is cooked it should spring back when touched. Also, a skewer will come out clean when inserted
- Allow the cakes to sit for a while then turn out onto a rack to cook completely
- Beat together the butter and icing sugar until pale and creamy & add the vanilla extract
- When the cakes are cool, top one layer with the buttercream and a layer of jam
- Top with the 2nd layer
- Sift icing sugar over the top or top with buttercream if you have any left
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