The all time traditional teatime cake. Serve simply on its own with a cup of tea, or with a few fresh summer berries. It is delicious. For a change, substitute the Fate Cake Mix for Fate Chocolate Flavour Cake Mix to make a classic chocolate sandwich cake.
This recipe makes a good sized cake about 22cm diameter x 6cm deep. (8½ in diameter x 2½in deep). You need to make two cakes, one for the base layer and one for the top. Fate Victoria Sandwich Cake freezes well, just cut it into portions before freezing.
INGREDIENTS For the base layer of cake:
1 x 250g Fate low protein Cake Mix
65g soft margarine
125ml pure orange juice
For the top layer of cake:
1 x 250g Fate low protein Cake Mix
65g soft margarine
125ml pure orange juice
For the filling:
2-3tbsp raspberry or strawberry jam
50g butter at room temperature
125g icing sugar
1tbsp water or vanilla essence
For decorating the top:
Icing sugar
Preheat oven Gas Mark 4 180 °C 350° F
First, make the base layer of the cake. Place the Fate Low Protein Cake Mix into a mixing bowl. Add the soft margarine and orange juice. Use a wire whisk and mix well for one minute, until well blended. Place into a greased and lined round cake tin. Bake for about 15 mins until risen, golden brown and firm to the touch. Turn out onto a wire rack to cool. Make the top layer of the cake in exactly the same way.
While the cake is baking, make the buttercream; mix the butter and the icing sugar together until it is creamy. Add 1tbsp water or vanilla essence and beat well until light and fluffy.
When the cakes are cool, if the paper is still on the cake, take this off, and then using a sharp knife, cut off the top surface of the cakes to make them level.
Spread the surface of the base cake with jam. Place it onto a cake card or a pretty plate. (You can put a little buttercream on the middle of the card or plate first to secure the cake). Take the other cake and spread it with buttercream. Then sandwich them together. Decorate by sprinkling the top with icing sugar.
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