Scarlett WVictoria Sandwich Cake
May 30th 2007 09:49
Victoria Sandwich Cake
About Cake
A cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavours and some form of leavening agent (such as yeast or baking powder).
About Victoria Sandwich Cake
The Victoria sandwich cake, is so called Victoria sponge cake, and, less commonly, Victorian cake – was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. A traditional Victoria sponge consists of jam and whipped cream sandwiched between two sponge cakes; the top of the cake is not iced or decorated.
A Victoria sponge is made in two main ways. The traditional method involves creaming caster sugar with fat (usually butter, although margarine can also be used), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy. In the latter case, a little extra raising agent is normally used, and some recipes call for an extra-soft butter or margarine. Both are relatively quick and simple, producing consistent results, making this type of mixture one of the most popular for children and people in a hurry. This basic ‘cake’ mixture has been made into an endless variety of treats and puddings, including fairy cakes, butterfly cakes, chocolate cake, Eve’s pudding and many others.
INGREDIENTS
Makes one 18 cm / 7 inch cake
175 gm butter or margarine
175 gm sugar
½ teaspoon vanilla essence
3 eggs
175 gm self-raising flour
225 gm raspberry or strawberry jam
caster sugar to dust
1. Grease two 18 cm / 7 inch round shallow dishes (cake, soufflé, or fairly deep flan dishes). Line each with a circle of greaseproof paper and grease the paper.
2. Set the microwave at medium (Temperature setting: 200 degrees Celsius). Heat the oven.
3. Beat the butter or margarine with sugar and vanilla essence until very pale and soft.
4. Gradually beat in the eggs, adding a little of the flour if the mixture begins to curdle.
5. Use a metal spoon to fold in the remaining flour.
6. Turn the mixture into the prepared dish, dividing it equally between them.
7. Smooth the surface.
8. Put one dish on the turntable, and the second on the rack above. If the oven shelf is wide enough put both cakes on the same level.
9. Bake at 200 degrees Celsius using medium.
10. Cook for 8 - 9 minutes, then remove the top cake from the oven and move the cake below up on to the rack to finish cooking.
11. Cook for a further 3 – 4 minutes. The cooked cakes should be lightly browned and firm to the touch.
12. Turn both cakes out on to a wire rack to cool and remove the lining paper.
13. Sandwich the cakes together with jam and sprinkle the top with a little caster sugar.
Note:
1. This recipe on cooking times is for a 700 watt microwave cooker.
2. If your microwave has a higher output, then decrease the cooking time, checking two-thirds of the way through the time suggested and continuing to cook as necessary.
3. If your microwave has a lower output, then you will probably have to increase the cooking times slightly. However, there are many factors which influence cooking times, including the actual size of the oven cavity, so always check well-ahead of the maximum time. Remember, you cannot spoil food by removing it halfway through cooking, then putting it back, but once the food is overcooked it is spoilt.
**From “Microwave Cookery” and “Wikipedia, the free encyclopedia”**[/SIZE]
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