-
Dan Lepard's Victoria sponge cake. Photographs: Jill Mead for that Protector
Here is a slightly different way of making the standard British summertime cake. Beating a few of the flour along with the butter mix first is an extremely old technique utilized by home cooks noisy . 1900s. It can make the feel a little more moist, because it helps body fat and sugar emulsify better prior to the eggs are added. It's certainly one of individuals cakes that's best made and eaten on the day that, even though it does freeze prior to filling. Do not get too elaborate using the filling, as nothing really beats an excellent jam along with a dusting of icing sugar to complete.
Classic Victoria sandwich
Makes a person large cake
1 Line the bottom of two deep (or three shallow) Victoria sandwich tins with dvds of nonstick paper.
2 Inside a mixing bowl, put the softened butter (whether it's fridge-cold just cube it and provide it a couple of short blasts within the microwave) and beat by having an electric mixer until pale, light and fluffy. Use a wooded spoon, but you will need to provide plenty of work, therefore the mixer is certainly simpler.
3 Add some sugar and lemon zest, then beat well again for just two-3 minutes until light and pale.
4 Beat inside a third from the flour until smooth, then beat within the eggs, individually. Sift within the remaining flour and baking powder and fold this through evenly.
5 Divide the mix between your tins and bake at 170C/150C fan/335F/gas mark 3 for around 3540 minutes until a skewer poked in arrives clean. Leave to awesome within the tins, then operate a knife round the fringe of the wedding cake and switch it over onto a rack. Take away the paper from the bottoms.
6 Trim the cakes to neaten them. Fill with jam, assemble the sandwich, and mud with icing sugar for everyone. Best eaten within 24 hours.