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5 reasons to bake a cake and a lovely Victoria sandwich

Wednesday, November 29, 2017

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 […]


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 for visitors to share it with.   I urge you to give it a go!

When making a Victoria Sandwich the rule is pretty much 1 egg for every 2oz (50g) of sugar, butter and flour.  I have gone for 4/8/8/8 i.e. 4 eggs and 8 ozs of sugar, butter and flour.

 

 

 

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Ingredients

  • 4 eggs
  • 8 oz butter or margarine
  • 8 oz caster sugar
  • 8 oz self-raising flour
  • 1/2 tsp vanilla essence
  • jam to sandwich the cakes together
  • FOR THE BUTTERCREAM
  • 4 oz icing sugar
  • 2 oz butter
  • 1/2 tsp vanilla essence

Instructions

  • beat together the butter and sugar until smooth and light cream in colour
  • beat in the eggs and vanilla
  • fold in the flour
  • Divide the mixture between 2 baking tins and smooth over the top
  • Bake in an oven (pre-heated to 190 C) for 20 minutes or until golden and springs back when pressed)
  • remove from the oven and cool on a cooling rack
  • Beat together the butter and icing sugar to make the butter cream.  Beat until it is pale in colour and fluffy
  • When the cakes are cool, cover one half with half of the butter cream and top with a layer of the jam
  • Top with the second cake
  • Cover with the remaining butter cream
  • Serve and enjoy!

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