Victoria Sandwich Cake
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 8-inch 2 Layer Cake
- Serves:
- 12
ingredients
- 3⁄4 cup unsalted butter, room temperature
- 3⁄4 cup sugar (plus 2 tablespoons sugar)
- 3 eggs (extra-large or large, room temperature)
- 1 teaspoon vanilla extract, if desired
- 1⁄4 teaspoon almond extract, if desired
- 1 1⁄2 cups self-rising flour
- 3⁄4 cup jam (approximately)
- 2⁄3 - 3⁄4 cup heavy cream
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons granulated sugar (or to taste)
- 2 tablespoons simple syrup (or the flavored syrup of your choice)
directions
- Preheat your oven to 350°F. Grease two 8" round cake pans.
- In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth.
- Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
- Add the extracts, if you're using them.
- Add the flour, beating gently just until well combined.
- Divide the stiff batter evenly between the cake pans; there'll be 11 to 12 ounces of batter in each, depending on the size eggs you used.
- Bake the cakes for about 20 minutes, or until they start to pull away from the edges of the pans. Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely.
- When the cakes are cool, place one layer on a plate. Spread with the jam of your choice.
- Whip the cream — 2/3 cup cream makes a medium-thickness layer of filling; 3/4 cup cream, a thick layer. Sprinkle in 2 tablespoons granulated sugar, or to taste, as you whip the cream until it's quite stiff. Stir in the vanilla at the end.
- Spread the whipped cream over the jam. Top with the second layer of cake.
- Brush the top of the cake with syrup, and sprinkle with coarse white sparkling sugar, if desired. Or sprinkle with confectioners' sugar just before serving.
- Refrigerate the cake until you're ready to serve it. It'll be at its best within 12 hours; but is still quite good up to 2 or even 3 days later. The difference will be the whipped cream, which will gradually settle/compact.
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RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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