Victoria Sandwich with Strawberries and Cream
Ingredients
180g butter at room temperature
180g caster sugar
3 eggs
180g self-raising flour
3 and 1/2 tbsps good-quality strawberry jam
140g strawberries, hulled and halved or quartered, depending on size
120ml whipping cream
Icing sugar, for dusting
Two 20cm sandwich tins, greased and base-lined with greaseproof paper<space
Method
Preheat the oven to 180C/350F/Gas 4.
Beat together the butter and caster sugar in a large bowl until pale and fluffy. Beat in the eggs. one at at time. Sift the flour into the mixture and fold in until thoroughly combined.
Spoon the cake mixture into the prepared tins and spread out evenly using the back of the spoon.
Bake in the preheated oven for 20-25 minutes. until golden brown and the sponge springs back when pressed gently with the tips of your fingers.Turn out the cakes onto a wire rack, gently peel off the lining paper and let cool. completely.
Slice a thin sliver off the top of one of the cakes to create a flat surface. Spread the strawberry jam over and top with the strawberries. Whip the cream until it stands in soft peaks, then spread it carefully over the strawberries. Press the second cake gently onto the cream and dust with icing sugar, then serve.
Coffee and Walnut Cake
Ingredients
180g butter
180g caster sugar
3 eggs
180g self-raising flour
60g walnut pieces
2tsps instant coffee, dissolved in 1tbsp boiling water
Walnut halves
For the coffee frosting:
2tbsps single cream
2tsps instant coffee
90g butter
180g icing sugar
Two 20cm sandwich tins, greased and base-lined with greaseproof paper.
Method
Preheat the oven to 180C/350F/Gas 4. Beat together the butter and sugar in a large bowl until pale and fluffy, then beat in the eggs.
Sift the flour into the butter mixture and fold in, then fold in the nuts and dissolved coffee. Divide among the sandwich tins and spread evenly.
Bake in the preheated oven for 20-25 min until golden and the sponge springs back when pressed gently with the tips of your fingers.
Turn the cakes out onto a wire rack, peel off the lining paper and let cool.
To make the coffee frosting, warm the cream and coffee in a small saucepan, stirring until the coffee has dissolved. Pour into a bowl, add the butter and sift the icing sugar into the mixture. Beat until smooth and creamy.
Slice a thin sliver off the top of one of the cakes to create a flat surface. Spread with slightly less than half of the frosting, then place the second cake on top. Spread the remaining frosting on top and decorate with the walnut halves, then serve
Lemon Drizzle Cake
Ingredients
140g butter
140g caster sugar
2 large eggs
Grated zest of 1 unwaxed lemon
140g self-raising flour
For the lemon topping:
4tbsps caster sugar
Juice of 1 lemon
A 20cm loose-based square cake tin, lined with greaseproof paper
Method
Preheat the oven to 180C/350F/Gas 4. Beat the butter and sugar in a bowl until pale and creamy.
Beat in the eggs then stir in the lemon zest. Sift the flour into the mixture and fold until well mixed. Tip the mixture into the cake tin and spread evenly.
Bake for 20 minutes.
Transfer the cake tin to a wire rack and prick the top of the cake with a skewer. Dust with one tablespoon of the sugar.
Combine the remaining sugar and juice and pour over the cake. Let cool then serve.
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