If you want to upset a member of the Women’s Institute, show them this recipe and method. It does everything ‘wrong’, and yet the result is the lightest, fluffiest, BIGGEST Victoria sandwich you will ever make.
Using duck eggs takes this cake to a whole new level of flavour, they definitely are the best eggs to use when baking. Apparently the ratio of volumes between the egg white and yolk is different in a duck egg, and they are slightly larger than a large hens egg thus giving you a bigger cake, but all that matters to me is flavour and this cake delivers it in spades.
I have specified spreadable Lurpak here, just because Delia Smith has tested every brand of spreadable butter and Lurpak is what she recommends. I have however made this cake using all kinds of spreads and there isn’t so much difference that you need to worry about it. Use whatever spread you have to hand and you will still be delighted with the results.
4 duck eggs
1 tsp vanilla extract
golden caster sugar – the same weight as the eggs
Lurpak unsalted spreadable butter – the same weight as the eggs
self-raising flour – the same weight as the eggs
2 tsp baking powder
a pinch of fine salt
2 tbsp milk (approx)
For the filling:
250-300 ml double cream
1 jar raspberry jam or compote
1-2 tsp icing sugar
Heat the oven to 180C/160C fan/Gas 4. I find it is normally best not to use a fan oven when baking cakes as it can dry out the top before the middle is cooked.
Line the base of two 20cm (8 inch) diameter, 4.5cm (2 inch) deep cake tins with parchment and lightly grease the sides.
Weigh the eggs, in their shells – write the weight down! I guarantee that one day you will be distracted by something and the weight that you had in your head will disappear. Maybe it’s my age, but once bitten twice shy…
The established way of making a Victoria Sandwich is to combine all the ingredients together in a large bowl, mix them together until just combined then bake. That method works fine, gives a great cake and is certainly quicker than the way that I do it, but in back to back tests among family and friends the method below was the winner.
Break the eggs into a large bowl together with the vanilla extract and, preferably using a stand mixer, whisk the eggs. When you think you’ve whisked them for long enough, whisk them some more. And some more. Keep going… you will end up with a froth which is several times bigger than the original volume of the eggs. Don’t be afraid to whisk at high speed for ten minutes or more, all you are doing is forcing air in and it is this air which will give your cake most of its lift.
While whisking the eggs, weigh out the golden caster sugar, self-raising flour and spreadable butter, each to the same weight as the eggs. Add the sugar to the whisked eggs and whisk at high speed for a couple of minutes.
Now add the spreadable butter, together with a couple of tablespoons of the flour which well help to prevent the mixture curdling. Whisk again for a minute or so at high speed until fully combined.
Now sieve the flour and baking powder into the mix, together with a pinch of salt, and with the mixer on its lowest speed combine the flour into the mix slowly and carefully until it is just combined. Have a couple of tablespoons of milk (any kind) at your side and add whatever quantity is required to keep the consistency of your cake mix at a dropping consistency – in other words a consistency that will drop gracefully off a wooden spoon, not stick to it in a big lump or run straight off like a liquid.
Now divide your mix equally between your prepared cake tins…
…ensuring the top is fairly smooth. There’s no need to be pernickety about it, the mixture will rise and smooth out minor differences. Bake in the centre of the oven for 25-30 mins until well risen…
…look at that, they have doubled in size. The cake should be just starting to come away from the sides of the cake tin, as you can see above, and a gentle pat on the top of the cake should reveal it to be soft but set. There should be no need to insert a skewer to check the middle.
Allow the cakes to cool in their tins for about 5 mins, when you should be able to handle the tins without using oven gloves. Run a knife around the inside of the cake tin to ensure nothing will stick and then turn each cake out into your hand. Bear in mind that you will want the best looking top on your cake, and also bear in mind that cooling on a rack will leave lines in your cake. So, select which will be the top of your cake and ensure that surface sits uppermost from the cooling rack; the bottom half of the cake should sit on its top. That sounds a little confusing, so to clarify – when you assemble your cake the most pleasing arrangement is to have a little ‘waist’ in the middle, presuming that your cake tins have a slight angle to their sides. To achieve the waist, you put the bottom half upside down so the narrowest part is uppermost, and the top half should sit right way up so its narrowest part is at the bottom. You will see this effect in the picture of the finished cake, below.
Some like to trim the sides of the cake so they are perfectly straight. If I were presenting it in a competition I might do that, but I think it is a waste of perfectly good cake so who cares if the sides look imperfect – they taste wonderful.
Once the cakes are fully cooled, whip 250-300ml of double cream until it is stiff – be careful not to go too far or you will end up with butter. Spread the entire jar of jam or compote on top of the bottom half in an even layer, pushing it toward but not quite reaching the edge, it will creep there on its own when the cake is fully assembled. Now using a pallet knife or spatula carefully lay the whipped cream on top of the jam, ensuring the two layers don’t mix and once again pushing it out almost to the edge in a thick, even layer. Don’t be stingy with your filling – make it thick and indulgent. Make this a BIG cake!
Now carefully place the top cake half on to the cream, ensuring the cake is level on top, doesn’t lean and is aligned parallel all the way around. Using a small sieve, dust the top of the cake with icing sugar, present, and eat!