VICTORIA SANDWICH CUPCAKES & TRAYBAKE
That Queen Vicky knew what she was talking about when she insisted on two sponge cakes, sandwiched together with cream and jam. The Victoria Sandwich is simple, pretty alright tasting, and fairly faff free on the decorating front – yet it’s as iconic as they come.
Serve up cupcakes or little square bites at your Eurovision party so everyone can have this nostalgic sweet!
WE MADE THIS!
It’s hard to mess up a Victoria Sponge – but we are totally capable of doing so – which makes this a great option for parties. You can bake a day or two in advance and keep in a cake tin, then decorate before guests arrive.
We’re a nation divided on the raspberry vs strawberry and cream vs buttercream fillings. As there’s, quite frankly, enough other shit to be worrying about, we chose to make both to prevent any heated cake arguments. It was good. Sooooo goooooooood.
TIME: 40 mins – 1 HR plus cooling/ DIFFICULTY: EASY / MAKE IN ADVANCE
ingredients
- 225g butter or margarine
- 225g caster sugar
- 225g self-raising flour
- 4 eggs
- Icing sugar for dusting
BUTTERCREAM & RASPBERRY
- 70g butter
- 200g icing sugar
- 1 tbsp milk
- Raspberry jam
- Raspberries
CREAM & STRAWBERRY
- 150ml double cream
- 1 tsp icing sugar
- Strawberry jam
- Strawberries
METHOD
1.
Make sure your eggs and butter are at room temperature. Pre-heat the oven to 170°C.
Cupcakes: place 12 cupcake cases in a muffin tin
Traybake: lightly butter a 22cm x 32cm cake tin and line the bottom with baking paper
2.
Whisk the butter and sugar together with a hand mixer until pale and fluffy. Add one egg at a time and whisk – if batter starts to curdle, mix in 1 tbsp of the flour.
3.
Sift in the flour and fold with a rubber spatula/metallic spoon.
4.
Pour into the cupcake cases or cake tin (lightly smooth out the top in the latter). Bake!
Cupcakes: 18-20 minutes
Traybake: 30-35 minutes
Remove & keep in the muffin tin/cake tin for 10 minutes, then remove onto a wire cooling rack. Allow to cool completely.
5.
Cupcakes: take out of the liners and slice each into two halves
Traybake: first, cut into small squares, then slice each one in half
6.
Buttercream: sift the icing sugar into a bowl, then add the butter and milk and whisk until smooth
Cream: in a cold bowl, whip the double cream with the icing sugar until it just reaches stiff peaks
7.
Assemble! Spread your choice of jam onto the bottom piece of cake, then pipe the cream/buttercream. Place the other half of the cake on top.
Dust with icing sugar, then use a small amount of cream/buttercream to hold the corresponding berry on top.
MORE LINKS
www.thelittleblogofvegan.com
Try these Vegan Mini Victoria Sponge Cakes if you or your guests don’t eat dairy products.
www.sweet2eatbaking.com
It’s Eurovision, so what better than heart shaped Victoria Sponge cupcakes? And they’re pink too! Adorable.