Cake Two: Victorian Sandwich (~jinghan)

Note from the Author: I’ve put up a profile of my last cake under the date 12th October (I didn’t know you know you can post a post in the past, but now I do.) So if you want that recipe too, check it out.

Picture this: Jinghan sitting at the kitchen table with a plate of crumbs before her. She is licking jam off her fingers, and breathing in the hot aroma of English Breakfast tea. Bliss.

This week’s cake is a Victorian Sandwich, a delicious vanilla sponge with sugary strawberry jam in the middle. The food processor came out second best, but the cake is good.

Recipe from Jules Stranbridge’s novel Sugar and Spice, published in 2009 by Little Black Dress, an imprint of Headline Publishing Group

Ingredients

• 225g (9oz) unsalted butter
• 225g (9oz) caster sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 225g (9oz) self-raising flour
• 1 teaspoon baking powder
• 3-4 tablespoons milk

Method

Grease and line 2 x 18cm (7inch) tins and preheat oven to 180 Celcius/350 Farenheit (160 Celcius for fan forced). Put all ingredients in food processor except the milk and process until you get a smooth batter. Pour the milk in gradually through the funnel until the mixture has soft dropping consistency. Pour into tins and bake for approximately 25 minutes or until the cakes are coming away at the edges or springy to touch. Leave in tins on wire rack for 10mins before turning out to cool completely. Spread lashings of jam in the middle and a sprinkle of caster sugar on the top.

Jinghan says: I was lazy and put it in one tin, my cake took twice as long to cook and I suspect a bit browner on the outside. But not burnt, and still tastes good. If you can hunt me down tomorrow I will very happily give you a slice.