So for my father’s birthday, which happens to be the first birthday of the year and in the series I knew I had to make something decadent.
By now you know I had made the blueberry filling and used it in pies,parfait , swiss rolls and many more things.
So I also decided to make the Victorian sandwich cake using the blueberry filling. It is a simple cake that looks elegant and decorated when it gets cut. So for new decorators this is a good start.
I used eggs because I had them. You can easily use any of your tried and tested sponge cake recipe.
Ingredients (for 2 9 inch cakes)
3 cups All purpose flour
1.5 cups Caster Sugar
2 tspns baking powder
1/4 tspn baking soda
1.5 cups softened butter
2 tspn vanilla extract
1) Sift the dry ingredients – flour, baking powder and soda and set aside
2) Beat the butter and sugar until it is creamy. Add 1 egg along with a spoonful of flour and beat again.
3) Repeat till you use up all eggs.
4) Add the vanilla extract and rest of the flour. Using a spatula fold the flour .
5) Line 2 9 inches cake tins. Pour the batter. Preheat the oven at 180c.
6) Bake the cakes on top rack for 25 -30 min (if put together) else 20 min at 180 c
7) Check for the centre of the cake after about 12 min using a spaghetti or skewer. If it comes out clean then the cake is cooked.
8) Let it cool down completely. It should not warm or luke warm.
9) Mix the jam or preserve with some hot water to make it fluid.
10) Spread the jam on one cake.
11) Sandwich the other cake on top.
12) Cover the two cakes with whipped cream.
13 Decorate with more blue berry filling.