It's back to the basics for this cake. This must be the first cake I've ever made. I got to learn this cake during Home Economics lesson. I forgot what was taught but remembered this as a very basic, failproof recipe. However, that was the only time I baked it and never re-visited. Not sure why but I think I got grossly distracted but so many other cake recipes.
So when Sweet & Simple Bakes suggested baking this cake, I tried to find time for it. To be honest,I have had quite enough of cakes in the month of August. There is a cake almost every week. I had a hard time searching whatever is left of my waistline. *sob sob~* I procrastinated till the last minute. Also for this bake-out, I reduced the recipe to fit a 3 inch pan. As usual, I reduced the amount of sugar and butter. Here's what I did.
Victoria Sandwich Cake
30g Fine Sugar
1 Egg, lightly beaten
2 Oz Self Raising Flour
For The Filling
1-1/2 Tbsp Apricot Jam
1 Tsp caster sugar
Some Whipped Cream
1) Grease a 3 inch pan and preheat the oven to 180°C.
2) In a bowl, using a whisk to cream the butter and sugar together till light and fluffy. Add the beaten egg, a teaspoon at a time, whisk till incorporated.
3) Fold in flour with a spatula. Pour batter into pan and bake for 15 minutes or till skewer comes clean. Remove to cool on cooling grid.
4) When cooled, slice the cake into half horizontally. Spread jam and whipped cream and sandwich the cakes together. Dust icing sugar on top.
Because of its simplicity and ease of preparation, I came to understand why it is being taught at Home Economics class now. As more and more cake recipes are being created, some came to stay, some gone and forgotten. Some may not impress you, some you'd love to death. However, timeless and classic recipes will always have a place in your heart. In this case, your tummy.
*Update : Please see here for more fabulous bakes!
Mozzarella Stuffed Sweet Mini Peppers
1 day ago