This is our take on the classic Victoria Sandwich Cake. They’re oozing with homemade Strawberry, Rhubarb and Vanilla Compote and Chantilly Cream - slightly sweetened and with a touch of vanilla.
Victoria Sandwich layer:
3 large eggs
200g butter
180g caster sugar
180g self raising flour
1 tsp vanilla extract
Makes 12
Pre-heat the oven to 160 Degrees.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating them in after each addition.
Stir in the vanilla extract.
Sift in the flour and combine well, until you have a light and smooth mixture.
Grease and line a baking tray with baking paper.
Pour the mixture into the tray and spread evenly.
Bake for about 15 minutes, until the top is turning golden and springs back up when touched in the centre.
Allow to cool.
Use a small round biscuit cutter to cut out the circles of your mini cakes. If you don’t end up eating the leftover pieces, they can be frozen for use later on in a trifle or summer pudding.
Strawberry, Rhubarb and Vanilla Compote:
250g Strawberries
200g Rhubarb
80g Caster Sugar
1 Vanilla pod or 1 teaspoon of Vanilla extract
Chop the rhubarb into small pieces (about 1.5cm cubes) and place in a saucepan.
Add the sugar and the seeds from the vanilla pod, and gently simmer this mixture for about 10 minutes, stirring occasionally.
Mash the strawberries into the mixture, then cook for a further 10 minutes to reduce.
Allow to cool and chill in the fridge before using.
Chantilly Cream:
300ml of Double Cream
1 teaspoon of Vanilla extract or the seeds from a Vanilla pod
2 tablespoons of Icing Sugar
Pour the cream into a bowl.
Sift the icing sugar into the cream.
Add the vanilla.
Gently whisk until the cream has thickened. Stop as soon as you notice it going thick. Beware of warm weather! This can make it curdle if you over whip. Piping can also send it past the whipped stage, so give yourself a little bit of leeway by stopping whisking just when you see the texture beginning to change.
Spoon the cream into a piping bag fitted with a small star nozzle.
Assembling the cakes:
Slice each round horizontally through the middle to make a top and bottom piece.
Pipe the cream in stars around the edge of the bottom piece and then in the centre. Now spoon about two teaspoons of compote on top. Then sandwich with the top piece.
Keep your mini cakes chilled in the fridge. Bring out 15 minutes before serving.
To serve: Sieve icing sugar over the top and then serve with half a fresh strawberry on top as shown.
