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recipes
Ultimate Victoria Sandwich Cake
For this recipe you will need 2 x 20cm round loose bottomed sandwich tins
Prep time – 15 mins
Cook time 22-25 mins
Serves 10
250g butter, diced
250g golden caster sugar
4 large eggs
1 ½ tsp vanilla extract
250g self-raising flour
2 tbsp milk
200g raspberry jam
400ml whipping cream
1 tbsp icing sugar
Preheat your oven to 180°c, fan 160°c, gas 4.
Grease and line your 2 sandwich tins with parchment paper.
Place the diced butter and sugar into the mixing bowl.
Fit the SmoothScrape beater.
Select soften and begin mixing on speed 1, until the butter starts to soften slightly.
Increase the speed and allow the mixture to cream until light and fluffy.
Turn off Heatsoft.
Reduce the speed and begin adding the eggs 1 at a time, mixing well between
additions until fully combined.
Add in the extract and beat well.
Add the flour and gently mix until smooth, do not overmix.
Add the milk and gently mix again.
Divide the mixture between the 2 tins and smooth out.
Place into the centre of a hot oven and bake for approx 22-25 mins until risen and
golden.
Remove from the oven and allow to cool slightly before turning out onto a wire rack
to fully cool.
Pour the cream into the clean bowl, fit the whisk attachment and whip the cream
until thick.
Place the jam into a small bowl and mix well until smooth.
Spread this onto the underside of one of the sponge cakes.
Pipe or spoon over the whipped cream and top with the remaining sponge cake,
sandwich these together.
Dust with sieved icing sugar before serving.
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VFM027_22EM1 (UK).indd 22-23
Triple Chocolate Brownies
For this recipe you will need a 21 x 21 cm square cake tin
Prep time 25 minutes
Cook time 40-45 mins
Makes 16
200g dark 70% chocolate, broken into pieces
100g milk chocolate, broken into pieces
200g butter, diced
3 large eggs
300g golden caster sugar
1 tbsp vanilla extract
150g plain flour
200g white chocolate, chopped into chunks
Preheat your oven to 180°c, fan 160°c, gas 4.
Line your cake tin with baking parchment.
Place the broken dark and milk chocolate into the stand mixer bowl.
Fit the SmoothScrape beater and the HeatSplash guard.
Select melt, allowing the chocolate to begin melting for a few minutes before
engaging the beater on speed 1.
Once the chocolate is smooth and melted, add in the diced butter.
Continue with both the heat and beater until melted and fully combined.
Turn off the heat.
Add the eggs, sugar and vanilla extract and mix well.
Add the flour and then finally the white chocolate chunks, do not overmix.
Pour the mixture into your prepared tin and cook for 40-45 minutes.
The brownie should have a slightly wobbly centre this is perfect.
Remove from the oven.
Allow to fully cool in the tin before removing and cutting into squares.
Delicious served slightly warm with vanilla ice cream.
recipes
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2022/4/6 8:49 AM
2022/4/6 8:49 AM
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