Monday 26 October 2015

Victoria Sandwich

A classic cake recipe with two light butter sponge cakes sandwiching the homemade strawberry jam and honey ermine cream layers in the middle. This is a cake that you have no good reason to reject :)

Yield: One 6" round cake

Sponge Cake 
Using 55g eggs
All ingredients in room temperature 
100g butter, softened
80g fine sugar
2 eggs, beaten
100g all-purpose flour
1 tsp baking powder

1 tsp icing sugar for decoration

Directions :
1. Grease a 6" round cake pan with butter and sprinkle some flour to coat the wall. Line the fixed base cake pan with a small piece of parchment paper. This is to facilitate removal of cake from the pan. Set aside.

2. In a clean mixing bowl add softened butter and sugar. Use a whisk to mix till the butter turn pale white.

3. Blend in the beaten egg in a few separate additions. Mix well before adding the next portion.

4. Add in the flour premix with baking powder in 3 lots and fold in using a spatula. Avoid over-mixing.

5. Pour in the batter and use a spatula to even out the surface. 

6. Bake the cake at 180 degree Celsius for about 25 to 30 minutes or till an inserted cake tester came out dry. At oven middle rack.

7. Let the cake stands in cake pan for about 5 minutes before remove it to a cooling rack.

Buttercream Ermine Frosting 
10g honey
40g milk
5g all purpose flour 

40g salted butter, slightly softened 
5g icing sugar 
1. Add all purpose flour to honey and water, mix well.

2. Heat over low heat till the mixture thickens. Stirring constantly.

3. After the milk roux has cooled down to room temperature, seal with food wrap and store it in the fridge till needed.

4. After whipping the softened butter till creamy, add in the sugar and whip till it is light and pale.

5. Add in the cold milk roux, spoon by spoon. Mix well before adding the next spoon.

6. Transfer the honey ermine cream to a piping bag fix with a Wilton 1M or 6B nozzle.
The cream can stay in room temperature without the need to refrigerate.  However, avoid holding the cream in your warm hand for too long, as our body temperature can melt the cream.

Strawberry Jam

Please click the link to go to the page on making your fresh strawberry jam :)

You can cook the jam over the stove too. Add a slice of lemon to cook with the mixture, for the needed pectin to make the jam thicker.


1. After the cake has cooled down, slice the cake into half laterally across the middle.

2. Spread strawberry jam over the cut face. 

3. Pipe ermine cream over one of the jam-covered face.
I use piping to get a more even spread of cream. You can also save on the piping and apply the cream directly.

4. Place the other sponge cake over.
Sprinkle some icing sugar over the top to decorate. Oops, I missed out this step 😁

5. Cover and keep the cake in the fridge for about 20 minutes before cutting it.

6. Cut the cake and serve :)

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