Medieval Victoria Sponge Cake Sandwich Recipe
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
- The Filling:
- 100 grams butter at room temperature
- 150 grams icing sugar
- 2 grams 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 them with parchment paper
- In a separate bowl sift together the all-purpose flour, salt, and baking powder
- Mix and cream 200 grams of granulated sugar and 200 grams of unsalted butter,
- Add in the eggs slowly followed by the sifted flour mixture and mix until combined
- Add in the 2 grams of vanilla and 30 grams of milk and continue to mix until the 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 the pre-heated oven and bake for 25-30 minutes or until golden.
- The cake will spring back when fully baked
- Let cool completely before filling.
- For the filling,
- Mix and cream the 100 grams of butter until nice and smooth
- Once the butter is soft add in the 150 grams of icing sugar and continue to mix until well combined
- Add in the vanilla extract and blend for an additional minute.
- Evenly spread a layer of the buttercream filling over one side of the sponge cake followed by another layer of raspberry filling
- Place the other sponge cake onto the top and sift the icing sugar onto the top of the cake.
- Enjoy!
