Thursday, August 03, 2006

Victoria Sandwich cake

This cake taste better the next day.




Ingredients:

180 gm. Butter
160 gm. sugar
3 nos. eggs
30 gm. milk
30 gm. dairy whip cream
1 tsp. vanilla essence
180 gm. Self raising flour
finely grated 1 lemon zest
60 gm. raspberry or strawberry jam
snow powder or icing sugar to sprinkle

Method:

(1) Cream butter and sugar until creamy and fluffy.
(2) Slowly add in beaten eggs, fresh milk and whip cream. Add in 1 Tbsp. flour if the mixture cuddles. Add in lemon zest.
(3) Add in flour and mix thoroughly.
(4) Pour into 2 nos. 8" round trays and bake at 175C for about 40 mins or till cooked.
(5) Remove tins from oven and set aside for 5 mins before removing from the tin.
(6) Let it cool, spread the jam on one of the cake and top up with the other piece of cake.
(7) Sprinkle snow powder on top and serve.
at

21 comments:

  1. AnonymousAugust 04, 2006 4:52 pm

    Lucy, yah this cake taste so....0000 good. Half of it in my stomach already. Soft, moist and fluffy.

    ReplyDelete
  2. AnonymousAugust 04, 2006 8:28 pm

    Thanks a lot, Lucy. Will definitely try to bake it.

    Sophia

    ReplyDelete
  3. AnonymousAugust 04, 2006 8:29 pm

    Thanks a lot for the recipe, Lucy. Will definitely bake it.

    Sophia

    ReplyDelete
  4. AmritaAugust 04, 2006 8:47 pm

    Aunty yochanaa...how u get the cake 2 bake with a flat top

    ReplyDelete
  5. Aunty YochanaAugust 04, 2006 9:07 pm

    amrita,

    just use a knife to slice off the slightly dome shape and spread jam and stick them together.

    ReplyDelete
  6. AmritaAugust 05, 2006 12:56 pm

    thanks for the info aunty yochana.....can feed the scraps to the cat ahhahaha

    ReplyDelete
  7. AliceAugust 07, 2006 9:37 am

    Hi Aunty Yochona :

    can I replace 30ml UHT cream with fresh milk? Will it affect the texture? Your cake is so perfect !

    Cheers,
    Alice

    ReplyDelete
  8. Aunty YochanaAugust 07, 2006 5:12 pm

    alice,

    yes you can replace the dairy whip cream with evaporated milk.

    ReplyDelete
  9. AnonymousAugust 16, 2006 6:55 pm

    Lucy, I've just made the Victoria Sandwich Cake. It's so soft, moist & fluffy, just like what Amelia had claimed. I pinched a bit after it was baked & it tasted good, too! Thanks.

    ReplyDelete
  10. AnonymousJune 23, 2008 9:43 pm

    Hi Lucy, do you think this recipe will work with the Wilton Wonder Mould? I noticed you have baked tons of wonderful cakes but not many of cakes using such specialised shaped novelty pans. What cake base would you reckon would work best with the Wonder Mould? The leaflet that comes with it say any cake mix. Your opinion or suggestion is much appreciated.

    ReplyDelete
  11. Aunty YochanaJune 23, 2008 9:45 pm

    Hi clarissa,

    Which wonder mold? I forgot liao... I normally like to use butter cake or madeira cake for bundt pan mould.

    rgds

    ReplyDelete
  12. AnonymousJune 23, 2008 11:11 pm

    Hi Lucy, thanks for the prompt note. It is the Wilton Classic Wonder Mold, the one used to make those dollies/mermaid cakes, with a dome ...

    ReplyDelete
  13. Aunty YochanaJune 24, 2008 12:24 pm

    Hi Clarissa,

    Do you have a picture of it?

    rgds

    ReplyDelete
  14. AnonymousJune 24, 2008 8:44 pm

    Hi Lucy, this is the mould :

    http://www.wilton.com/store/site/product.cfm?id=3E30A944-475A-BAC0-5E1F52DF76D8CE68&fid=3E32E5F5-475A-BAC0-57EC5973D66D14A3

    ReplyDelete
  15. Aunty YochanaJune 24, 2008 9:35 pm

    Hi Clarissa,

    I have this mould too. Just use any butter cake or madiera cake will do. It's easier to unmould.

    rgds

    ReplyDelete
  16. CookieOctober 23, 2008 11:28 pm

    Hi Aunty, I have just baked this and I love the cake.

    I am just wondering - my cake turned out to be very oily, there's a small pool of bright yellow oil sitting below the cupcake liner. Do you have any experience on this?

    Thanks.

    ReplyDelete
  17. Aunty YochanaOctober 24, 2008 10:07 am

    Hi cookie,

    it's the mixing of the butter to the batter problem. Do it portion by portion.

    I love this cake too. Very buttery.

    rgds

    ReplyDelete
  18. HELLO I AM TRANGMay 05, 2010 8:55 am

    Hi AuntyYochana!
    I was wondering what 3 nos. eggs were. 'nos' ? that kind of confused me, can you please explain? :D

    Thanks,

    Jang

    ReplyDelete
  19. Aunty YochanaMay 06, 2010 6:39 pm

    Hi Aphadele

    nos. is a short form for numbers.

    3 nos. eggs means 3 eggs.

    rgds

    ReplyDelete
  20. HELLO I AM TRANGMay 10, 2010 8:29 am

    Oh thanks for the reply!

    I really hope to be able to make this soon! ^^

    ReplyDelete
  21. DorvinSeptember 30, 2010 12:59 pm

    Aunty,

    D whipping cream have to be in room temp or straight from d fridge?

    TQ

    Dorvin

    ReplyDelete