Working in pairs, prepare, cook and taste a Victoria Sandwich Cake filled with Jam

Year 7: Victoria Sandwich Cake

Creaming

Ingredients:

        3 Eggs

        150g self-raising flour

        150g caster sugar

        150g margarine or butter

        4 tablespoons of jam

 

Fluffy

Curdle

Method:

1.     Heat oven to gas mar 6/200 degrees. Grease and line with paper 2 cake tins.

2.     Beat egg in the measuring jug, using a fork.

3.     In a mixing bowl, beat margarine (or butter) and sugar together until light and fluffy.

4.     Gradually add the beaten egg a little at a time, taking care that the mixture does not curdle.

5.     Sieve flour onto the mixture and FOLD IN GENTLY using the thin edge of the tablespoon.

6.     Divide the mixture equally between the two cake tins.

7.     Bake for 20 minutes until golden and firm when touched. Leave cakes to cool.

8.     Wash up all equipment thoroughly.

9.     When cakes are cool sandwich together with jam. You can dust top of cake with sugar.

 

 

Main Menu