A Victoria Sandwich is at the heart of most baker’s repertoire and it is a firm favourite for a lot of cake lovers. For me there is no more beautiful cake than a well presented Victoria Sandwich! It was an absolute must that I bake this when I decided to start this blog about vintage baking and Mrs Beeton presents her recipe for me to try in her book, Mrs Beeton’s Cookery.
- 170 grams plain flour
- 114 grams castor sugar
- 57grams butter
- 3 eggs
- 1 teaspoon baking powder
- a little milk
Stir the Sugar and yolks of eggs together until thick and creamy, then add the butter melted. Pass the flour, baking powder and a good pinch of salt through a sieve, stir it lightly into the rest of the ingredients and add milk by degrees until the mixture drops readily from the spoon.
Now whisk the whites of the eggs stiffly,
and pour the preparation into a well greased Yorkshire pudding tin. Bake in a moderate hot oven for about 20 minutes. Let it cool. Split it into halves. (I decided once I had made one cake that I wanted the cake to be larger so I made the exact same cake again. My presentation therefore is of two cakes, therefore double the cake ingredients).
Spread thickly with jam , replace the parts and press lightly together.
(I added a butter and icing sugar filling 100g soft butter and 140g icing sugar. Beat ingredients together until light and creamy. Spread on cake)
Cut into finger shaped pieces, arrange them in groups of 3 letting the layers cross each other, sprinkle liberally with castor sugar and serve. (Mrs Beeton’s serving suggestion)