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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.


Done!

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!

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