MINI VICTORIA SANDWICH CAKES
This cake is about as regal as a cake can be. It was originally made for Queen Victoria. During her incredible 66-year reign, the concept of afternoon tea was created. It evolved and became a daily ritual and a very social event, with ladies dressing in their finery to gather for a cup of tea and an array of tiny sandwiches, biscuits and cakes. The basic Victoria Sandwich recipe is wonderfully simple and foolproof. I urge you to use really good quality butter, eggs and vanilla. Here is my interpretation, which, I think, might have been a little over-indulgent for Victorian times.
Ingredients YOU WILL NEED:
1 x 12 hole medium size muffin pan or 12 individual 5cm( 2inch) tartlet moulds at least 3cm( 1¼ inches) deep. 1 piping bag with a small fluted nozzle.
FOR THE CAKE:
115g / 4oz soft butter( 1 stick) 115g / 4oz golden caster sugar( ½ cup) 2 free-range eggs 115g / 4oz plain flour( 1 cup) 7.5ml / 1½ tsp baking powder 5ml / 1 tsp pure vanilla extract 15ml / 1 Tbsp boiling water
FOR THE FILLING & DECORATION:
225ml / 1 cup double cream 2.5ml / ½ tsp pure vanilla extract 30ml / 2 Tbsp caster sugar 10 large strawberries 6 sprigs of fresh mint A little extra caster sugar for sprinkling on top
Method
Makes 6‘ mile-high’ mini Victoria sandwiches
1. Preheat the oven to 180 º C / 350 º F.
2. Line the base of each mould with a circle of non-stick baking parchment and butter the sides.
3. Cream together the butter and sugar until light in colour and creamy in texture.
4. Lightly beat the eggs and add gradually to the mixture with 2 tablespoons of the flour.
5. Add the vanilla extract. Sift the remaining flour and baking powder into the mixture and fold it in carefully. Lastly stir in the boiling water. 6. Divide the mixture between the 12 moulds. 7. Bake for 10 – 12 minutes, until the cakes feel springy to the touch. 8. Cool on a wire rack and remove from the tins.
9. Make the filling: Whip the cream with the vanilla and sugar and place ⅓ of it in a piping bag fitted with a small fluted nozzle.
10. Wash, dry and hull the strawberries, then dice them. Wash and dry the mint leaves and chop them finely.
11. Mix half of the diced strawberries and half of the chopped mint into the remaining cream.
12. To assemble: Slice the cakes in half horizontally. Set aside 6 of the‘ tops’. Spread the strawberry cream on the remaining cake slices. Stack 3 slices on top of each other and finish with one of the reserved‘ top’ slices to make a 4-layer mini cake tower. Repeat with the other cake slices.
13. Pipe a rosette of cream on the top of each mini cake tower and top with a little of the diced strawberry and some mint. Sprinkle with caster sugar.
14. These are best eaten on the day they are made, but can be stored overnight in an airtight container in the refrigerator.
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