Not long ago I shared with you a nifty, new kitchen tool - the Spon - sent to me by Neal Robertson, a tearoom owner in Scotland. Well, I finally had the opportunity to use the Spon to make Neal's signature Victoria Sandwich and I am absolutely tealighted with the results!
As is often the case with a first-time recipe, there were a couple of "hiccups" (explained later) but overall, the results were teariffic.
Here we go:
Dust top with icing sugar (powdered sugar).
Now, about those "hiccups." The cake centers caved in a bit. I think this was due to the oven temperature. According to my Delia Smith cookbook, gas mark 4 equals 350 degrees, but I think next time I will set the oven to 400 degrees. The batter for this sponge is rather dense and I think a higher oven temperature might work better.
Or ... could it have been because I used 7" tins instead of 8" tins?
Also, next time I'm going to cream the butter before adding it into the bowl. Just a personal preference.
Despite the above, the cake's consistency is perfect, it looks great and tastes even better! I definitely think the Spon has a lot to do with this. I love it!