The other weekend I decided to make a Victoria Sandwich Cake. Half way through I realised we had no strawberry or raspberry jam! So mixing things up a bit as I went a long, I decided to make some Dulce du Leche (gorgeous light caramelly goodness!) to go inside the cake algonside the cream. I then thoguht that a large slice of this might be too rich, so decided to make minutire versions!
For the sponge
- 4 free range eggs
- 225g self raising flour
- 225g caster sugar
- 2 tsp baking powder
- 225g butter, plus a little extra for greasing
For the filling
- 200ml double cream – whipped
- 1 Jar of Dulce du leche
There are various ways of making the caramel – have a look on the internet for a few of them but they range from boiling the can of condensed milk in water to cooking it out over a simmering pot of water like I did. Or you can buy some already made from the bigger supermarkets!
- Preheat the oven to 180C.
- Grease and line 2 x 20cm.
- Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
- Mix everything together until well combined. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
- Divide the mixture evenly between the tins.
- Place the tins on the middle shelf of the oven and bake for 25 minutes.
- The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. carefully turn the cakes out onto a cooling rack. Set aside to cool completely.
- Take a round cutter, whatever size you please and cut out rounds from each piece of sponge. Spread each round with cream and dulce du leche and top with another piece of the sponge.
- Sprinkle over some icing or caster sugar to finish.