Medieval Victoria Sponge Cake Sandwich Recipe. Let this Medieval Victoria sponge cake sandwich Recipe take back into the renaissance and discovery of deliciously prepared sponge cakes. Discover great tasting traditional sponge cake recipes inspired by our past.
Ingredients
- 200 grams caster sugar
- 200 grams softened butter
- 200 grams of eggs 4 large eggs
- 200 grams all purpose flour
- 30 grams baking powder
- 30 grams milk
- 1 gram Salt
- FoR the Filling:
- 100 grams butter at room temperature
- 150 grams icing sugar
- 2 gram vanilla extract
- 200 grams of Raspberry jam
- Extra icing sugar for topping
Instructions
- Pre-heat your oven to 170C
- Butter or oil two 8 inch cake pans and line with parchment paper
- In a separate bowl shift together the all purpose flour, salt and baking powder
- Mix and cream 200 grams granulated sugar and 200 grams of unsalted butter,
- Add in the eggs slowly followed by the shifted flour mixture and mix until combined
- Add in the 2 grams of vanilla and 30 grams of milk and continue to mix until batter is well combined and smooth
- Deposit and divide the batter between the 2 cake pans
- Even out the surface with an offset spatula
- Place into preheated oven and bake for about 25-30 minutes or until golden.
- Cake will spring back when fully baked
- Let cool completely before filling.
- For the filling,
- Mix and cream the 100 grams butter until nice and smooth
- Once butter is smooth add in the 150 grams of icing sugar and continue to mix until well combined
- Add in the vanilla extract and mix for additional one minute.
- Evenly spread a layer of the buttercream filling over one side of the sponge cake followed by another layer of raspberry filling
- Place other sponge cake onto top and shift icing sugar onto top of cake
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Medieval Victoria Sponge Cake Sandwich Recipe. Let this Medieval Victoria sponge cake sandwich Recipe take back into the renaissance and discovery of deliciously prepared sponge cakes. Discover great tasting traditional sponge cake recipes inspired by our past.
Ingredients
- 200 grams caster sugar
- 200 grams softened butter
- 200 grams of eggs 4 large eggs
- 200 grams all purpose flour
- 30 grams baking powder
- 30 grams milk
- 1 gram Salt
- FoR the Filling:
- 100 grams butter at room temperature
- 150 grams icing sugar
- 2 gram vanilla extract
- 200 grams of Raspberry jam
- Extra icing sugar for topping
Instructions
- Pre-heat your oven to 170C
- Butter or oil two 8 inch cake pans and line with parchment paper
- In a separate bowl shift together the all purpose flour, salt and baking powder
- Mix and cream 200 grams granulated sugar and 200 grams of unsalted butter,
- Add in the eggs slowly followed by the shifted flour mixture and mix until combined
- Add in the 2 grams of vanilla and 30 grams of milk and continue to mix until batter is well combined and smooth
- Deposit and divide the batter between the 2 cake pans
- Even out the surface with an offset spatula
- Place into preheated oven and bake for about 25-30 minutes or until golden.
- Cake will spring back when fully baked
- Let cool completely before filling.
- For the filling,
- Mix and cream the 100 grams butter until nice and smooth
- Once butter is smooth add in the 150 grams of icing sugar and continue to mix until well combined
- Add in the vanilla extract and mix for additional one minute.
- Evenly spread a layer of the buttercream filling over one side of the sponge cake followed by another layer of raspberry filling
- Place other sponge cake onto top and shift icing sugar onto top of cake
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