With restaurants and cafes now offering more complex desserts, multi mixes of everything topped with everything else and drizzled with every sauce possible, I’m left yearning for simpler bites.
One of my favorite desserts is Victorian Sandwich, a basic two-layered sponge cake filled with buttercream and strawberry jam, and dusted with icing sugar.
Not being a good cook, I follow recipes to the letter and this is one cake that my family and friends love. As little Nuwa said, ‘tastes just like bread with butter and jam’.
Victorian Sandwich having been around for a long, long time, there could be many variations, but what works for me is this:
For the cake
150g caster sugar
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
140g icing sugar
drop vanilla essence
170g strawberry jam
icing sugar, to decorate
After lightly beating the eggs, mix all the cake ingredients together, beating it till the batter is smooth.
Divide and bake in 2 tins till the cakes are a nice golden color, about 20 mins, at 190C/fan heated 170C.
For the filling, soften and beat the butter until creamy, sift and add the icing sugar and a drop of vanilla essence.
Spread one sponge with this buttercream and then strawberry jam, placing the other on top. A little dusting of icing sugar makes it look even prettier.
That simple. That satisfying. And so easy to make. Go on.
Words by Fasah