Forthe Cake. Today I'm revisiting an old favourite of mine, theVictoriasandwich sponge cake which was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea
The recipe for this delightful afternoon cake is easy and straightforward to make. The post Victoria Sponge Sandwich Cake appeared first on Global Granary
If you can't afford to use all butter, then by all means use whatever your budget will allow. Do you know, I was absolutely flabbergasted to discover that I have never blogged a recipe for a classic VictoriaSandwich cake
Hence my Quick One Punnet Strawberry Jam post came about – I’m over the moon with the number of people who have been encouraged to make jam forthe first time
Ideas forfurther cakes or decorating cakes are on my post here. Peel offthe greaseproof. The filling here is whipped double cream, slightly sweetened with some vanilla icing sugar, and chopped strawberries
I've made this version the real traditional way so haven't put any butter icing in the middle, just jam, which definitely makes for a lighter cake (and a little healthier)
Then slide a pallet knife around the sides of each cake to loosen, remove from the tin, peel offthe baking paper from the base & leave to cool completely on a wire rack before decorating
Arranging the biscuits fortheir final bake …. I’ve had cornmeal in the cupboard for ages and decided to mix this in with the flour – As well as adding a lovely yellowy tinge, it makes the biscotti extra crumbly
It's a citrusy take on the classic Victoriasandwich. Allow the cakes to cool in the tin for five minutes, and then remove onto plates, and allow to cool completely
I was a bit skeptical, but, in for a penny and all that. Yesterday i made a VictoriaSandwich…the Nigella way… Throw all the ingredients into a food processor and blitz
This recipe is so easy and so similar to theCoffee and Walnut Cake Recipe I’ve previously blogged that it can be whipped up in less than an hour when the family ring and say they’re popping round for tea later
Remove them from the oven and set aside to cool in their tins for five minutes. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily
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