Of Flavours & Tastes…
This recipe,I know, may not reach you with a refreshing note or so.For most bakers out there,it’s the familiar beauty.Having but baked and tasted a few recipes of the same now,this one came as an unwrapping glory in front of me.Such a perfect victoria Sandwich,as Jane Asher herself call it ! You must try this for a variation.The perfect sponge cakes sandwiched royal ! Among the several options you could sandwich,this one I have done with raspberry preserve and whipping cream…with juicy fresh strawberries on top…
*Recipe Courtesy – Jane Asher
225 gm spreadable butter
225 gm caster sugar
225 gm self-raising sponge flour
4 medium eggs
1 tsp vanilla extract
1 tsp water,optional
whipped cream,raspberry jam and fresh fruits to sandwich and garnish
Preheat the oven to 180 degree and prepare two 20 cm sandwich tins ( I used parchment circles).Put the butter and sugar in the large electric mixer bowl and beat till fluffy and white.Jane Asher suggest to convert this fat-sugar mixture to look like ‘whipped cream’.In fact this is to bring the soft airy feel to the cake.Meanwhile break the eggs to a measuring cup and beat well adding vanilla extract.Slowly pour this mixture to the mixer and beat till frothy.In between you may scrape the sides and continue with the process.These are all slow,gradual process-kind of beautiful stage to me.Now slowly add the flour and continue beating.In fact this should be done carefully so as to include each and every bit of flour.You may scrap the sides and go on.To check the final result,you may test with a spoonful of mixture upside down.The batter should be creamy enough to drop down gently. If it’s not so,add one teaspoon water and check.Now shift half of the batter to each sandwich tins.Bake for 30-35 minutes or till the color is golden and a cake tester comes out clean.Allow the cakes to cool.
Sandwich both and spread enough whipped cream on top.Arrange the halved strawberries over this and dust with icing sugar.Enjoy !