Classic Victoria Sandwich Cake Mary Berry

Salam,

Fuhhh.... fuhhh tiup habuk2 and sawang2 kat blog ni. Kah kah kah..

Ok this is another recipe yg Cik Lyzz nk keep for future reference. Suke sangat kek ni.. Sangat classic.. tasty.. spongy, buttery and for me it brings a taste of nostalgia in every bite of it.

Teringat dulu2 masa tinggal dengan Arwah nenek... kek ni la nenek selalu buat. Tp dulu panggil butter cake j kot.. or maybe we called it kek planta. Hehe.. Arwah nenek dulu guna planta, x pakai butter pon. Kalau time raya Arwah Atok akan beli planta tin besar tu untuk buat biskut and kek. 

Lagend tol.. ***Cry   (T T) **

And dulu nenek punya kek sapu dengan jem stoberi atas permukaan dia.. pastu tabur kelapa kering. Sedap tau bila kita rasa lembut dari kek span tu.. pastu rasa masam2 manis dr jem, and lemak2 garing dr kelapa kering tu.. perghhh.. ( Ok rindu all those Arwah's which were closed to my heart. Alfatihah for them.. )

Those who like to check the original recipe.. can view THIS link from BBC- Food.
This recipe is from Mary Berry.. i like it since i found it was the simplest VSC cake ever and turn out well. Hardly to fail. All you need to do is weight all the ingredient in same amount, dump all the ingredient in large bowl and mixed its with your mixer until well incorporated. Do not overmixed and then pour in your baking tin.. and lets the oven do their job for u.. huhu

Mini VSC in cuppy size... I used non stick cupcake pan

Ingredients

• 4 free-range eggs ( Make sure its A size )
• 225g/8oz caster sugar, plus a little extra for dusting the finished cake ( Cik Lyzz dusting using icing sugar )
• 225g/8oz self-raising flour
• 2 tsp baking powder
• 225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins ( Used the good quality of butter will give more impact to the result. Cik Lyzz used Anchor, it sold at 225g, so it is just ready to be used.. ;) )

To serve

• good-quality strawberry or raspberry jam
• whipped double cream (optional)

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. ( Cik Lyzz punya oven 160C api atas bawah )
2. Grease and line 2 x 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).
   Technique: Greasing and lining cake tins
   Watch technique0:33 mins
3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
4. Mix everything together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
5. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
6. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
7. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack
8. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack.
9. Set aside to cool completely.
10. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too.
11. Top with the second cake, top-side up. Sprinkle over the caster sugar.

1. Watch technique0:29 minTo take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wiving cakes from a cake tin

Watch technique0:32 minsSet aside to cool completely.

My all time fav cake.. easy and nice..