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 It was originally made for Queen Victoria .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 .
54 Society