VICTORIA SANDWICH – THE GREAT BRITISH BAKE OFF TECHNICAL CHALLENGE 1×01
I like to think that miss mary berry would be proud of my victoria sandwich. Paul, on the other hand, would find some fault somewhere, I’m sure. He would look up at me from under his eyebrows and tsk tsk and tell me it looks a bit of a mess. That is okay, Paul Hollywood. I can’t see your disappointment over my luscious slice of victoria sandwich cake, topped with extra raspberry jam, extra whipped cream, and oh heck extra raspberries, too.
If you have not yet become 100% addicted to the Great British Bake Off, hellooooooo. Where HAVE you been??? It is only the most brilliant food show ever. In sharp contrast to the screaming matches that always seem to occur in American food shows (here is lookin at you, Hell’s Kitchen), the Great British Baking show is filled with sunshine and smiles and friendly hugs and contestants helping each other out with words of encouragement. They bake victoria sandwiches in a tent in the English countryside and there are bunnies and butterflies and happiness. You think I’m exaggerating or that I’ve gone stark raving mad. But watch it. You will see.
Ingredients
Instructions
for full recipes please see : www.wyldflour.com
If you have not yet become 100% addicted to the Great British Bake Off, hellooooooo. Where HAVE you been??? It is only the most brilliant food show ever. In sharp contrast to the screaming matches that always seem to occur in American food shows (here is lookin at you, Hell’s Kitchen), the Great British Baking show is filled with sunshine and smiles and friendly hugs and contestants helping each other out with words of encouragement. They bake victoria sandwiches in a tent in the English countryside and there are bunnies and butterflies and happiness. You think I’m exaggerating or that I’ve gone stark raving mad. But watch it. You will see.
Ingredients
- High-Altitude Baking:
- 1 cup (8 oz) unsalted european sweet cream butter + extra for buttering pans
- 1 cup + 1 Tablespoon white granulated sugar + extra for dusting
- 5 eggs
- 1 3/4 cups + 3 Tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- Low-Altitude Adjustments:
- Add 1 Tablespoon sugar
- Remove 2 Tablespoons all-purpose flour
- Add 3/4 teaspoon baking powder
- Drop to 4 eggs
- Filling:
- 1 cup raspberry jam
- 2 cups heavy whipping cream
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- extra raspberries for topping
Instructions
- Preheat oven to 370 degrees Fahrenheit. (Low altitude: 350 degrees.)
- Allow butter to come to room temperature. While butter is sitting, measure sugar into a food processor plus some extra for topping the cake. Pulse sugar 12-15 times to get a finer sugar. (You are essentially making caster sugar.) Set aside.
- Use a little extra butter to grease two 8-inch or 9-inch cake pans. Line the bottom of the pan with parchment paper. Set aside.
- .......................................
for full recipes please see : www.wyldflour.com
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