Singaporean-Malaysian🍰 Sweets & drinks

Victoria Sandwich Cake

Name: Victoria Sandwich Cake
Total time: 1 h 10 min
Cuisine: Singaporean-Malaysian
Ingredients: 227 g Anchor butter; 180 g caster sugar; 1 tsp vanilla essence; 2 tbsp maple syrup or full cream milk; 4 M-sized eggs; 227 g self-raising flour; 1 tsp baking powder; 200 ml Anchor dairy whipping cream; 2 tbsp icing sugar; ~3-4 tbsp strawberry jam; ~1-2 tbsp icing sugar (for dusting)

⏱ 70 min

A classic British sponge cake that is light and fluffy, enriched with quality butter and vanilla. Layered with whipped cream and strawberry jam, it is dusted with icing sugar and can be decorated with fresh berries for special occasions.

Adapted from a video by Che Nom

Kek Victoria Sandwich Che Nom: Resepi Lembut & Gebu dengan Anchor Butter

Watch on YouTube

Ingredients

Anchor butter227 g
caster sugar180 g
vanilla essence1 tsp
maple syrup or full cream milk2 tbsp
M-sized eggs4
self-raising flour227 g
baking powder1 tsp
Anchor dairy whipping cream200 ml
icing sugar2 tbsp

Steps

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1
Cut the butter into small pieces and soften at room temperature. Prepare two 20cm (8-inch) round cake tins by lining with parchment paper and greasing with butter.
2
Crack four M-sized eggs into a bowl. Sift together the self-raising flour and baking powder.
3
Using an electric mixer, beat the softened butter and caster sugar together on medium speed for 3–5 minutes until pale and fluffy. Stop halfway to scrape down the sides of the bowl.
4
Add vanilla essence and maple syrup (or milk) and mix. Then add the eggs one at a time while continuing to mix.
5
Gradually fold in the sifted flour mixture on low speed until just combined. Do not overmix, as this will toughen the cake.
6
Divide the batter evenly between the two prepared tins. Level the surface with a spatula and tap the tins gently to release air bubbles.
7
Bake in a preheated oven at 160°C (or 170°C depending on your oven) for 25–30 minutes until golden brown and a light touch in the centre bounces back slightly.
8
Remove the cakes from the oven and allow them to cool completely before decorating.
9
Pour the whipping cream into a bowl and chill in the refrigerator for 15 minutes. Whisk the cream until it begins to thicken, then add the icing sugar and continue whisking until soft peaks form. Do not overbeat or it will become grainy.
10
Transfer the whipped cream to a piping bag. Pipe cream onto the first cake layer, then spread strawberry jam over it.
11
Place the second cake layer on top and pipe more cream on the surface. Dust with icing sugar and decorate with fresh berries if desired.
12
Ensure the cake is completely cooled before slicing and serving.

Victoria Sandwich Cake

Ingredients

Steps

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