Victoria Sandwich

Ingredients

• 6 oz. ‘Frenlite’ Self-Raising Flour
• 6 oz. Margarine
• 6 oz. Caster Sugar
• 3 Eggs
• Pinch of Salt
• Vanilla Essence

Method

1. 1

   Grease and flour two sandwich tins.

2. 2

   Cream fat and sugar.

3. 3

   Add eggs and vanilla.

4. 4

   Fold in flour and salt.

5. 5

   Bake at 375°F for 30 minutes.

6. 6

   Cool and sandwich with jam or cream.

Nutrition per serving

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 5. The excerpt below is the record exactly as published.

Victoria sandwich—(recipe on page 13) and bake in three sandwich tins 64” in diameter. Turn out and cool. Sandwich together with the following mixture:— Cream together 4 oz. unsalted butter or margarine with 6 oz. sieved icing sugar. Work in a few drops of pineapple essence. Take out approximately one third of the butter icing but add 1-2 oz. chopped crystallised pineapple and 1 oz. finely chopped glacé cherries to the remainder. Sandwich the three cakes together with mixture. Cover the top and sides of the cake with water icing, flavoured with a few drops of pineapple essence (or a little syrup from a tin of pineapple if you happen to have opened one). Decorate with a piping of the plain pineapple butter icing, and with cherries and pieces of crystallised pineapple. “ FRENLITE * QUEEN CAKES 8 oz. ‘‘Frenlite’’ Self-Raising Flour Milk to Mix 2 Eggs 6 oz. Margarine 6 oz. Sugar (Caster) About 3 oz. Dried Fruit 4 oz. Chopped Peel Pinch of Salt Cream the margarine and sugar until soft and light. Beat the eggs well. Sieve flour and salt. Add the eggs and flour alternately to the creamed mixture with just enough milk to make the mixture soft enough to drop easily from the end of a wooden spoon. Lastly stir in the dried fruit. Place in well-greased patty tins or paper cases and bake 15 minutes at 450°F. or Mark 6. VARIATIONS BUTTERFLY CAKES. Use the Queen Cake recipe omitting the fruit. When cool cut the top from each cake and cut in half. Fill the top with mock cream or butter icing. Replace pieces of cake into the cream to resemble the wings of a butterfly. CHERRY CAKES. Add 3 oz. well-floured and chopped glacé cherries to the cake mixture instead of the fruit. COCONUT CAKES. Add 3 oz. desiccated coconut and a few drops of vanilla essence. SEED CAKES. Omit fruit and include one dessertspoon caraway seeds. Dust the top with sugar and a few seeds before baking. Page Il for family fitness “ FRENLITE * STANDARD FRUIT CAKE 8 oz. ‘‘Frenlite’’ Self-Raising Flour 4 oz. Butter or Margarine 4 oz. Caster Sugar Pinch of Salt 6 oz. Mixed Dried Fruit 1 oz. Chopped Peel 2 Eggs 1 oz. Glacé Cherries Milk to Mix A little Vanilla and Almond Essence Line 7-inch or 8-inch cake tin. Cream the sugar and fat together until soft and white. Beat the eggs well and add gradually to the creamed mixture. Beat well and add the fruit, peel, glacé cherries, vanilla and almond essence. Fold in the sieved flour and salt alternately with the milk until the mixture is soft enough to drop easily from the end of a wooden spoon. Put into the lined cake tin. Bake at 375°F. or Mark 4 for 1-1} hours in the centre of the oven. For a spicy cake add } teaspoon mixed spice and } teaspoon ground cinnamon to dry flour. For Apricot, Raspberry or Marmalade cake substitute 4 oz. of one of these preserves for the dried fruit, mixing it in with the creamed sugar and fat mixture. SPONGE SANDWICH Prepare an 8-inch tin. Brush with a little melted fat, sprinkle with flour and shake off the surplus. Turn on the oven and set to Mark 4, or 360°F. 3 heaped tablespoons ‘‘Frenlite’’ 2 Eggs Self-Raising Flour Nearly 2 tablespoons luke- 3 rounded tablespoons Caster Sugar warm Water Warm your mixing bowl. Break the eggs one at a time and whisk in the warm bowl. Add the sugar and whisk briskly for 15 minutes until mixture is quite thick. Add one tablespoon warm water and then fold in the flour lightly and remainder of the water. Pour the mixture into the tin, spread evenly and bake at once for about 30-35 minutes. When done remove and leave to cool for 5 minutes. Turn out on to wire tray to cool. Cut in half, spread with jam or other filling, put together and sprinkle top with caster sugar. SPONGE FANCIES Use the Victoria sandwich recipe on opposite page but bake in a Swiss Roll tin instead of sandwich type. The tin should be lined with greased and floured paper. When the cake is cooked, cut into fancy shapes and cover— some with icing, others with sieved jam and chopped nuts; others with butter icing and coconut etc. In this way you have a large selection of fancy cakes with the minimum of work. We suggest you ice the cakes as soon as possible, since this forms a protective ‘covering’ on the outside and so keeps the mixture beautifully moist for several days. Small children will love these tiny cakes, and because they are made from the finest ingredients you can be sure they will not upset them. Page 12 ; ee Frenlite is the crowning achieven VICTORIA SANDWICH 6 oz. ‘‘Frenlite’’ Self-Raising Flour 6 oz. Margarine 6 oz. Caster Sugar Pinch of Salt 3 Eggs

Cook this with the app: pantry check, scaling, and the assistant.