Skip to main content

Victoria Sandwich Cake ~ 維多利亞蛋糕

 

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 sandwiched between 2 layers 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!

Victoria Sandwich Cake ~  維多利亞蛋糕

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

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

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more