Skip to main content
logo
Food Advertising by

Victoria Sandwhich




The classic 'Victoria Sandwhich' .... an 'oldie' but certainly a goodie and have you ever wondered how it got its name?  There's a history behind this Victoria sponge cake.  It was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.  A traditional Victoria sponge consists of jam sandwhiched between 2 layrs of sponge cakes, the top of the cake is not iced or decorated.  If you wish to know more of this history, then read it from  here.




I've never had any formal lessons on dressing up a cake, so I just 'plaster' up the sides since there's extra chocolate mixture and  I see no reason to waste!  Sprinkle on some nibbed almonds, and there you are, a plain Jane no more!








I would prefer to round this piece of yummy cake with a cup of hot tea, sit down, relax and enjoy!

Ingredients
  • 4 eggs
  • 8 oz butter/margarine
  • 8 oz self-raising flour
  • 5 oz caster sugar
  • A pinch of salt
  • 1 tsp vanilla essence
  • Some nibbed almonds lightly toasted
  • Jam of your choice
Chocolate topping
  • 4 oz cooking chocolate, broken up into pieces
  • 3 Tbsp water
  • 1 tsp salad oil
Method for the cake
  1. Lightly grease and dust two, 8 inch round cake pan.  Keep aside.
  2. Sift the self-raising flour with salt and set aside.
  3. Cream the butter with sugar till light, fluffy and creamy.
  4. Add in the eggs one @ at a time and mix till well incorporated. 
  5. Add in the vanilla essence.
  6. Lightly fold in the sifted flour, mix well scraping from the bottom and sides of the mixing bowl.
  7. Scoop equal amount of mixture into the two cake pans.
  8. Bake in preheated oven @ 180 deg C for about 30 mins.  Test with a skewer till it comes out clean.
  9. Remove from oven and let cool in pans.
  10. Once cooled, sandwhich the 2 cakes with jam.
  11. Slowly pour the chocolate mixture onto the cake and decorate as desired.
  12. Serve the cake when the topping has set.
Method for the topping
  1. Melt the chocolate in a double boiler, add in the water, stir and once melted mix in the oil.


Comments

  1. courier one piece for me please, just perfect for my afternoon tea now!

    ReplyDelete
  2. Cheah, I just hop by from Jess's site. Oh man, I'm getting fat after drooling over all the cakes. haha.... Can you finish the cake? You can always FedEX leftover. lol! haha.... Enjoy your day.
    Kristy

    ReplyDelete
  3. I remember this cake. One of the cakes I used to bake back then.
    Used to sandwich with jam. I like yours with chocolate!

    ReplyDelete
  4. simple and yummy, i must say!

    ReplyDelete
  5. Perfect presentation! Simple is nice and the cake looks so yummy. I think I must make this someday.

    ReplyDelete
  6. oh they look beautiful, loving the chocolate topping :)

    ReplyDelete
  7. Just what I need for my afternoon tea!

    ReplyDelete
  8. mr.pineapple man
    Thanks a lot!

    Sonia
    I wish I could!

    Kristy
    Normally I'll give some to my neighbour. Too bad, you're just so far away!

    busygran
    This was the first cake I baked when I was in Form 1 and that created my interest in baking!

    lena
    Yes, simple and light!

    Anncoo
    Thanks so much for compliments!

    Ananda
    Thank you!

    Zoe
    Very well said!

    ReplyDelete
  9. I wanted to bake victoria sandwish cake too, you are tempting me now!

    ReplyDelete
  10. Cheah...lovely sandwich cake with that lovely chocolate ganache ...simple yet delish !

    ReplyDelete
  11. pigpigscorner
    Be my guest!

    Jess
    Perhaps you should, easy to make!

    Elin
    Thanks a lot!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …