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Thursday, September 24, 2009

Victoria Sandwich made with the Spon

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:

Gather ingredients

8 oz. self-raising flour (I used White Lily)

8 oz. golden caster sugar
(I used white caster sugar; Neal says golden produces a richer color.
If you can't find caster sugar, try superfine granulated sugar.)

4 large eggs (I used Eggland)

2 teaspoons baking powder

8 oz. butter or margarine (I used butter)

Measure ingredients into a large bowl .....

.....and beat with the Spon until creamy.

Grease and base line two 8-inch round tins.....

.....and split the mixture between them.

Bake at gas mark 4 (350 degrees).....

.....35-40 minutes until golden brown
and shrinking in from the sides of the tins.

Cover and cool completely on a wire rack .....

.....before turning out.

Sandwich together.....

.....with strawberry jam.

Dust top with icing sugar (powdered sugar).

Victoria Sandwich.


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!


Steph said...

Oh, yay!!!! I never would have known about the caving. Yumm!!!!!

TheSponGuy said...

Sponge cake is a great way to assess your oven, an oven thermometer might help. The 7 inch tins will make that volume of mix "cook in" on itself though. Cheers, Neal The Spon Guy.

Denise ~ Charleston, South Carolina. said...

Thanks Neal. I do use an oven thermometer and kept monitoring it throughout the baking period as sometimes it does fluctuate. Next time I will use 8" tins. This is just a beautiful cake and delicious. My British hubby was well pleased! Thanks again.

Angela McRae said...

I love this! And I think the cake looks absolutely perfect! (We are all our *own* harshest critics, aren't we!)

Smitten by Britain said...

Hee, hee, I love the fact that you included a photo of your clock. That's funny Denise. You look like you're one hell of a baker. Well done!

Bernideen said...

This is incredible!

Linda J. said...


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