VegBox Recipes

Victoria Sandwich with Fresh Raspberry and Blueberry Filling

The Victoria Sandwich is a British "afternoon tea" classic, supposedly named by the staff at Osborn House in reference to Queen Victoria, who spent time in retreat there and enjoyed this particular treat as a favourite.

Our version uses fresh in-season raspberries and blueberries, "smooshed" (technical kitchen term) together by hand, rather than using jam.
 
 

Ingredients

For the sponge

  • 3 large (organic, free range, British Lion marked) eggs
  • The same weight of self raising flour (remember that gluten and wheat free versions are available), caster sugar and butter / margarine / dairy-free spread


For the filling

  • 2 handfuls of fresh blueberries
  • 2 handfuls of fresh raspberries
  • Half a tub of creme fraiche or dairy-free
  • alternative
 

Method

Don't ever worry again about finding a recipe for basic cake sponge. There's a really simple rule. Your starting point is three large (organic, free range, British Lion marked) eggs. From there, you weigh the eggs (in their shells) and simply use exactly the same weight of flour, butter and caster sugar. Cool, huh?!

Pre-heat your oven to 190 degrees C (or around 15 degrees less for a fan assisted oven)

Cream together the sugar and butter in a mixing bowl using a wooden spoon

Break the eggs into a jug or mug and beat them thoroughly

Add the beaten eggs and flour into the cream mix A BIT AT A TIME. Gently fold in a puddle of egg until it's thoroughly mixed in and the cream is smooth, then a couple of spoons of flour, and repeat until all the ingredients are combined. This stops the mix from "curdling" or separating from adding all the eggs in one go

Split the mixture between two lightly greased 21cm sandwich tins, flattening out the tops

Place the tins side by side in your heated oven and bake for around 20 minutes

Whilst the cakes are baking, "smoosh" together the blueberries (do the blueberries first, because they tend to be firmer) and then the raspberries to form an "instant jam"

Once the cakes are done, take them from the oven and leave them to sit for a few minutes

Give the tins a light bang / shake to loosen the cake, then turn them out onto wire cooling racks

Once the sponge is cold, spread the underside of one half with the creme fraiche, and the underside of the other with the fruit mix, then place the two sponges together, filling to filling

You can finish the cake with a dusting of icing sugar if you like, or top it with the remaining creme fraiche and some whole raspberries and blueberries, or simply eat it as it is

ANOTHER TOP CAKE TIP:

There are a few tests for cake "done-ness":

1) if pressing your finger gently into the top of the cake leaves an imprint, it needs more time.

2) if a skewer or knife inserted into the cake comes out with cake on it, it needs more time.

3) if the cake has started to shrink away from the edge of the tin, it's probably done.
 

Time From Cupboard-To-Table

30 minutes
 

Notes & Variations on Victoria Sandwich with Fresh Raspberry and Blueberry Filling

What are your favourite sponge cake variations?

We like adding a few dessert spoons of strong coffee into the mix (with a little extra flour to balance out the wetness) for a coffee-flavoured sponge...
 
 
 

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