Victoria Sandwich Cake

Here's another challenge from Sweet & Simple Bakes and the original recipe is given HERE .

I baked this for dh's simple birthday celebration at home and he liked it. I baked the sponge cake in a single 8" cake pan and sliced it into two instead of baking two sponges. I also added in a quater cup Irish Cream Bailey's for that special flavour.

Ingredients:

For the sponge:
175 g unsalted butter at room temperature
175 g caster sugar
4 medium size eggs, beaten
175 g cake flour
1 1/2 tsp baking powder sieved together with the cake flour
one quarter cup Irish Cream Bailey's

For the fillings:
enough sweet strawberry jam to cover the cut surface of the cake.

Buttercream:
75 g unsalted butter at room temperature
175 g icing sugar
1 tbsp Irish Cream Bailey's

Cream the buttercream ingredients together till you get a pale, fluffy and light texture.
There should be enough to cover the cut surface of the cake.

Method:

Cream the butter and sugar till the mixture becomes pale, light and fluffy.

Add in the eggs and the flour mixture a portion at a time till all are blended in.

Add in the Bailey's till well blended.

Pour batter into a lined 8" cake pan and bake in a pre-heated oven at 180 degree for about 35-40 mins. or till skewer comes out clean.

Remove cake pan and cool for about 10 mins before removing the cake from the pan to cool further.

When the sponge is fully cool, slice it into two parts equally and spread jam first and then buttercream before placing the other half on top.

I added icing sugar on the cake surface to get the birthday prints and also added some red sanding sugar to make the cake more festive looking.

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