The classic Victoria Sandwich Cake(VSC) , the cake that fit for the queen.I always love VSC maybe because of its simplicity which tastes amazing.I have found so many recipes via internet and baking book but I settled the recipe from my favorite cyber guru, The Kitchen Guardian..
To make it even beautiful just stack the cakes, slather it with strawberry preserves and buttercream (i used Swiss meringue buttercream) and you're done.It's so simple yet so elegant and delightfully taste .
So here's the recipe which full credits is to be given to Kak Yani, The Kitchen Guardian
Victoria Sandwich Cake
Adapted from: The Kitchen Guardian
250g butter, soft
250g caster sugar ( I used 180g and add 1 tbsp of golden syrup)
250g self raising flour, sifted
250g eggs ( 5 grade B eggs)
1 1/2 tsp vanilla
3 tbsp milk
Preheat oven at 170C.
Cream butter and sugar and vanilla until light and fluffy.
Add in egg one at the time-continue beating
Lastly add self raising flour in 3 additions, fold in milk until incorporated.
I used 2, 9 inches square cake tins... Bake for about 30 minutes until golden in colour.
Let cool and sandwich with strawberry preserves and swiss meringue buttercream or your preferred cream, and sprinkle icing sugar on top of the cake.
The verdics...the crumbs is tender,light,moist and so lovely....yumss and absolutely delicious.