I was looking forward to baking a cake today and I chose my husband’s favourite: Victoria Sandwich Cake. Its beauty lies in its simplicity, an amazing kind of baking alchemy takes place when the simple ingredients are combined with the straightforward instructions:
Here’s the recipe:
225g caster sugar
225g self-raising flour
seeds from 1 vanilla pod
2 tsp baking powder
Using the ‘all in 1 method‘, put all of the ingredients into a mixing bowl and mix well. Divide between 2 prepared baking tins and bake in an oven, pre-heated to 180 C, for about 25 minutes, or until the middle of each cake is firm but springy to the touch.
Once the cakes are out of the oven and have cooled on a wire rack, sandwich them together with your choice of filling. Today, I used raspberry jam and buttercream made with 175g icing sugar, 50g butter and 2 tbsp milk.