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Bit odd really, our boys. I asked them what they wanted for their birthday cake, expecting a request for something themed with wheels, swords or guns, and they asked for a tiered Victoria Sponge!
Ingredients:
Cake:
500gms unsalted butter
500gms caster sugar
10 eggs
500gms self-raising flour
2¼ tsp baking powder
4½ tbsp milk
Filling:
250gms unsalted butter (room temp)
350gms icing sugar
1/8 tsp vanilla extract
370gms strawberry jam
Strawberries to decorate
Method:
Preheat oven to 160c. Line and grease two 20cm round sandwich tins, two 16cm and two 8cm tins. Alternatively, use one cake tin per layer but remember cooking time will increase.
Beat the butter and sugar until light and fluffy. Add eggs one at a time, beating after each one, then add remaining ingredients and mix until all incorporated, (don’t overmix).
Divide the mixture between all 6 tins and bake for appx 20 mins, appx 16 mins for the smallest cake, until cakes are golden on top and spring back when pressed. Once ready allow to cool completely on a wire rack.
For the filling, beat the butter, icing sugar and vanilla together until you have a smooth, light buttercream.
For the bottom layer of the cake, you may need to level off the top. Spread the jam on the top of the bottom cake, spread the buttercream on the base of the top cake, and then sandwich together. For the next layer, place a little butter cream on the base of the cake then put on top of the iced cake, repeat the jam and icing stage, then repeat again with the top layer of cake.
Dust with icing sugar, then decorate with strawberries.
Enjoy.
Gaby Van Clarke
This bánh flan or Vietnamese crème caramel is similar in texture to an Italian panna cotta, though crème caramel is made without gelatin or starches, as the eggs thicken the mixture themselves giving you a perfect velvety texture, that's smooth and compact.
