Scrumptious Victoria Sandwich Cake Recipe

Turn on the subtitles for more information.
Hello, everyone :)
Today I made a Victoria sponge sandwich cake.
It is a traditional British cake that is cut in half and sandwiched with strawberry jam and cream.
Some people make whipped cream by sanding a light-textured cake like a sponge cake.
Today, I made a cake by sanding buttercream on a slightly heavy butter cake.
* Materials used
-Butter: President (cake), Land O lake (buttercream)
-Egg: American large size (50g without shell)
-Power: Swan's down
-Sugar, sugar powder: Domino sugar
-Piping tip: No. 806 (diameter 13 mm)
-Oven: Unox XTF135
▶ Recipe (one cake with a diameter of 15cm and a height of 7cm)
[Raspberry Jam]
100g frozen raspberry
35g sugar A
20g starch syrup
4g pectin
22g sugar B
6g lemon juice
1) Add frozen raspberry, sugar A, and starch syrup to the pan and leave for a while until the raspberry is completely thawed.
* When heated in a frozen state, some parts boil and some parts are heated with less melting, so it is not good. If you put sugar and raspberry together, due to the osmotic pressure during the thawing process, the moisture of the raspberry is better drained out and you can make the jam more stable.
2) When completely thawed, stir and heat over high heat.
3) When the temperature of the ingredients in the pot is between 4 ~ 50 ℃ (104 ~ 122 ℉), add the mixed pectin and sugar B and mix quickly with a whisk.
* Pectin is very easy to clump when the temperature is low or high, so be sure to keep the temperature and mix evenly as soon as you put it in.
5) When it starts to boil to the middle, boil it for another minute and let it cool down.
* Pectin is a natural coagulant extracted from fruits, which acts to harden jams and jelly. If you add pectin when making jam, you do not need to heat it for a long time, so you can make a jam that is brighter and more vivid in color and more flavorful and scented than that made by boiling over a long period of time.
If you don't have pectin, you can make raspberry jam in the usual way. (Fruit: sugar = 2: 1 ratio, heating until thick)
[Pate a Bombe Butter Cream]
30 g yolk
50g sugar
17g water
100g unsalted butter
* Recipe and how to make: • [Eng Sub] 마카롱 필링 이거면 끝...
[Cake batter]
100g unsalted butter
100g sugar powder
100g eggs
20g yolk
2g vanilla extract
90g cake flour
30g corn starch
3g baking powder
25g heavy cream
A pinch of salt
1) Put soft butter at room temperature in a bowl and loosen gently.
2) Add salt and sugar powder and whip with a hand mixer until the color of butter becomes bright and the volume is about 1.5 times larger.
3) While whipping, add eggs at room temperature (including the yolk) and vanilla extract in small portions several times.
* This is a very easy recipe to separate on the way because the amount of eggs is more than the amount of butter. When the dough is about to be slightly separated, add cornstarch and mix it quickly, so that the starch absorbs the separated moisture and becomes creamy again. Then you can continue to the next step. (Corn starch is gluten-free, so adding it and mixing it quickly does not significantly affect the condition of the cake dough)
4) Sieve cake flour and baking powder in 3) and fold lightly with a spatula.
5) Add heavy cream at room temperature and mix with a spatula.
6) Put in a mold and bake at 160 ℃ (320 ℉) for 45 minutes. (Unox convection oven)
* When using an ordinary household oven, bake it by raising the temperature to about 10 degrees, so it may take longer to cook, so use a cake tester to make sure it is cooked.
* Preheating is required. For small ovens, use them after warming up for 2 to 30 minutes or more. (In the case of a small household oven, the preheating temperature should be about 20 degrees higher than the baking temperature.)
7) When the cake has cooled completely, seal it, leave it at room temperature for one day, and cut it in half horizontally.
8) Sand the buttercream and raspberry jam and decorate the top with sugar powder.
* Storage: Although it is a butter cake, it is recommended to keep it refrigerated because the cream with yolk is sanded. It tastes best until 2 days of refrigeration. Be sure to keep it tightly sealed as moisture in the cut section evaporates quickly. If you take it out at room temperature for a while before eating it, the buttercream and cake sheet will be softer and more delicious.
* Comments that are polite or unpleasant to me will be deleted without notice.
Instagram: https: // jadore________
-------------------------------------------------- -------------------------------------------------- ---
Please specify the source when using the recipe.
Secondary editing and re-uploading of the video are prohibited.
-------------------------------------------------- -------------------------------------------------- ---