I realised that it would be wrong indeed to refrain from including my favourite cake in the entire world from this first volume of my Alchemist’s Cookbook Series, so here it is, complete with my unique special flavouring for you to enjoy. I decided to make a gluten-free version, so those unable to tolerate gluten can also enjoy it. I invited a couple of friends over for tea to enjoy this cake and the look on their faces when they took their first bite said it all! They said they had died and gone to heaven and couldn’t believe it was gluten-free! It is both moist AND light in texture. I trust you will enjoy it, too! Oh, by the way; the cake was given the name Victoria Sandwich because it was first made for Queen Victoria and thus became her favourite!
Preparation Time:- 20 minutes Cooking Time:- 30minutes Cooling Time:- 20 minutes Quantity:- One 7 inch / 18 cm Sponge Cake
The Sponge:- Equipment Weighing Scales - Kenwood Mixer (or similar) - 2x 7 inch / 18 cm Sandwich Tins* - Palette Knife - ½ Teaspoon measure - Cooling Rack - Kitchen Roll 1 Old-fashioned Teaspoon -1 Old-fashioned Tablespoon - Silicon Spatula - Pipette - 2x 7 inch / 18cm Parchment Circles Ingredients 4 Large Egg - s 8 oz /200 g Soft Butter - 8 oz / 200 g Raw Cane Sugar - 4 oz / 100 g Rice Flour - 2 oz / 50 g Coconut Flour - 2 oz / 50 g Tapioca Flour - 4 level teaspoons gluten-free Baking Powder - 20 drops Rose Extract - 20 drops Strawberry Extract - 25 drops Vanilla Extract - 5 tablespoons Good Hemp Milk * The new-style sandwich tins are deeper than the old-fashioned kind; hence why it is a four-egg rather than three-egg cake mixture, so it is important to use the new kind – I got mine from Lakeland
Method
Set the oven to Gas Mark 5 / 190 Celsius / Fan Assisted 170 Celsius. Set the shelf to the top rung
Using the kitchen roll, put a little softened butter on it and lightly grease the 2 sandwich tins, Put 1 parchment disc in each
Cream the butter and sugar in the Electric Mixer. Use the spatula to remove the mixture from the sides
Add the eggs one at a time, and mix again. Use the spatula to remove the excess from the sides before each new additional egg
Add the hemp milk; extracts and mix for 1 minute until light, pale and fluffy with bubbles
Remove the bowl from the mixer then mix the flours and baking powder together. Sift into the mixture from a good height to ensure plenty of air gets into the cake to make it extra light and fluffy. Fold in lightly with the tablespoon
Put half of the mixture in one sandwich tin and half in the other. Lightly, with the palette knife, smooth the top of the mixture and make a slight dent in the middle to ensure an even rising (put aside the palette knife to clean whilst the cake is cooking in the oven)
Place on the top shelf for 30 minutes (checking after 25 minutes) until golden brown and, when you gently touch the centre of the cake, it should spring back without leaving a mark. If it leaves a mark, then the mixture needs a little longer, so turn down the heat slightly and check again after a few minutes
Carefully, ease the sponges from the sides of the tins using the palette knife, then turn out onto the cooling rack – one upright and the other upside down (so the inside is facing the ceiling) and leave until totally cold
Butter-cream Equipment:- Small Mixing Bow - l Weighing Scales - Pipette - Sieve - Old-fashioned Tablespoon - Wooden Spoon - Old-fashioned Teaspoon - 2 regular knives Icing Sugar Shaker - 7 inch / 18 cm circle baking parchment
Place the butter in bowl and sift 4 oz / 100 g of icing sugar in, then add the extracts and 1 teaspoon of milk
Mix well; adding another teaspoon of milk until golden in colour and well-mixed. Sift the rest of the icing sugar and add a further 2 teaspoons of milk and mix until pale butter-cream. Place the upturned sponge half onto your chosen serving plate, and then spoon the strawberry jam on top. Use one of the knifes to spread the jam evenly so it is just short of the edge
Turn over the other sponge and place on a 7 inch / 18 cm circle of baking parchment and spoon the butter-cream on top so it is also just short of the edge. Carefully place this half on top of the one covered with jam and sprinkle icing sugar over the top with an icing sugar shaker, or use a sieve. Serve. Will keep for 2-3 days in an airtight container