Victoria surprise cake (TM)
A different take on the traditional Victoria sandwich, adapted for making with a Thermomix. A special tin set is required, which is produced by Alan Silverwood. You can obtain one online from Head Cook and Bottlewasher.
For the sponge
- 2 large eggs
- 1 teaspoon baking powder
- 4 drops vanilla essence
- 110g butter
- 110g caster sugar
- 110g self-raising flour
For the filling
- 150 ml Extra thick double cream
- 180 g Fresh fruit, eg strawberries, raspberries, blackberries, kiwi fruit, blueberries etc
For the top
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
- Place all of the sponge ingredients into the bowl 20 seconds / Speed 5.
- Scrape down the bowl and mix for a few more seconds at the same speed.
- Line the centres of the raised bases with 14cm circles of buttered greaseproof paper.
- Butter and flour the tins.
- Pour the mixture in equal quantities into the tins and place on a baking tray.
- Bake for 20-25 minutes.
- Leave to cool in the tins and turn out onto the work surface.
- To fill, spread the cream into the holes in both sponges.
- Overfill one half with fruit and gently, but firmly, press both halves together.
- Break off chunks of chocolate into a clean bowl, and grate 6 seconds / Speed 6.
- Melt 37° C / Speed 2 until you have the desired melting consistency, scraping down inside of the bowl if necessary.
- Coat the top of the sponge with melted chocolate and leave to chill in the fridge.
- Adapted for Thermomix from the recipe supplied with the tins.
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