Victoria Sandwich 维多利亚三明治蛋糕

Pandan Victoria Sandwich

Victoria Sandwich is one of the classic English tea time treats. From the name you can easily guess it must be named after Queen Victoria, who favoured a slice of this sponge cake with her afternoon tea. 

I adopted this cake recipe from Agnes Chang “ I can bake”.  You can have many variations by substituting the spreads with various kinds of fruit jam.

In conjunction with my Pandan series, for this first try, I made Victoria Sandwich in Pandan flavour, spread with my fresh homemade Pandan kaya (Coconut Egg Jam in Pandan flavour) , made earlier in the morning.

If you are keen to learn to make homemade kaya just click on the name to bring you to my old post on homemade kaya using microwave method which was faster and easier than the traditional way of kaya making.

Homemade Pandan Kaya (Coconut Egg Jam in Pandan flavour)

I brought the sandwich to the office and shared it in our office morning tea meeting. J

VICTORIA SANDWICH INGREDIENTS 4 eggs 80g castor sugar 1 tsp Pandan paste 2 tsp Pandan juice ( I extracted from fresh Pandan leaves) 100g plain flour , sifted 4 tbsp Kaya (coconut egg jam), stirred until smooth METHOD: 1. Use an electric mixer to beat the eggs and sugar until light and fluffy. 2. Add vanilla and mix well. 3. Sift 1/3 portion of flour over the egg mixture and fold in lightly. Repeat until all the flour has been used. 4. Pour cake mixture into a lined and greased 20cm / '8' square baking tin 5. Bake in a pre heated oven at 180 for 25mins to 30 min. 6. Remove from the oven, leave to cool before slicing into 2 layers. 7. Apply jam on one layer and sandwich with the other layer. 8. Cut into pieces and serve. Variations: Strawberry Sandwich: 1.      Replace pandan paste/extract with Vanilla Essence 2.      Replace Kaya with strawberry Jam Chocolate Cream Sandwich: 1.      Reduce 1 tbsp of flour and replace with cocoa powder sift together with plain flour 2.      Replace Kaya with Chocolate Genache Cream Orange Sandwich: 1.      Substitute vanilla essence with 1 tbsp of freshly grated orange rind 2.      Use marmalade jam instead of Kaya. 维多利亚三明治蛋糕 材料： 4个鸡蛋 100克细砂糖 1 茶匙班兰精 2茶匙班兰汁（我从新鲜的班兰叶中提取） 100克普通面粉，过筛 4汤匙加央酱（椰子鸡蛋酱），搅拌 方法： 1。使用电动搅拌机拌打鸡蛋和糖直到轻和蓬松变白。 2。加入班兰汁/精拌匀。 3。 慢慢把1/3部分面粉筛在蓬松蛋液上轻轻拌匀，重复，直到所有的面粉已使用。 4。把蛋糕的混合料倒入已铺上纸及涂上油的20厘米/'8'方形烤盘里。 5。送入已预先加热到180度的烤箱里烘烤25分钟至30分钟及金黄色。 6。从烤箱中取出，待冷，从横切片成2层。 7。涂上一层加央酱/果酱夹上另一层蛋糕。 8。切成小块即可享用。 变化： 草莓夹心： 1。更换班兰精 用香草精 2。用草莓酱代替加央酱 巧克力奶油夹心： 1。减少1汤匙面粉用可可粉取代普通面粉一起过筛 2。巧克力奶油取代加央酱   香橙夹心： 1。 1汤匙磨碎的橘子皮代替香草精 2。使用香橙果酱代替加央酱。