Saturday, April 21, 2012

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
茶匙兰精
2兰汁(我从新鲜的兰叶中提取)
100
克普通面粉,过筛
4
汤匙加央(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
蛋糕的混合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25分钟至30分钟及金黄色
6
。从烤箱中取出,待冷,从横切片2层。
7
涂上一层加央/酱夹上另一蛋糕
8
。切成小块即可享用

变化:

草莓夹心:
1
。更换兰精 香草精
2
。用草莓酱代替加央

巧克力奶油夹心:
1
。减少1汤匙面粉可可粉取代普通面粉一起过筛
2
巧克力奶油取代加央
 
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

3 comments:

  1. Perfect and beautiful bake! Love the kaya filling!

    ReplyDelete
  2. Hi Yin, can u clarify the difference between pandan paste and pandan juice? And also the portion used (different from the Chinese version). Thx.

    ReplyDelete
    Replies
    1. BC:
      Thanks for pointing up the chinese and english version differences.

      Pandan paste - combination of pandan essence and coloring,thicker paste than essence. Can get it via bakery ingredient shop.

      Pandan juice - made fresh from pandan leaves, by adding water and blend, let it sits overnight and filter the top layer of water and use the thicker green bottom layer.

      If you prefer less hassle, and you get to find Pandan paste, then can skip the juice or vice versa if you have fresh pandan leaves on hand.

      Quantity of the pandan juice used may vary depend on the thickness of the juice, giving you the coloring effect.

      Delete

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