VICTORIAN DIABLE SANDWICH
We've taken the classic flavour pairings of a Victorian diable - roast beef, capers, Dijon mustard, parsley and gravy - and served it in a warm baguette
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/ gas 4. Pour the oil into a small saucepan over a medium heat, add the shallot with a pinch of salt and cook, stirring frequently, for 5 mins until softened and beginning to caramelise.
- Tip in the wine, cook for a couple of mins until reduced by half, then pour in the stock. Leave to bubble for 15-20 mins until you have a thick gravy.
- Put the baguette in the oven for 5 mins to warm up and crisp, then cut in half lengthways. Spread one half with mustard and top with the roast beef.
- Add the parsley, capers and butter to the gravy, stirring until the butter has melted. Season to taste, then spoon the gravy over the other half of the baguette, scattering over some spinach leaves. Halve, divide between two plates, then eat straight away, with more gravy on the side.
Nutrition Facts : Calories 511 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 3.4 milligram of sodium
VICTORIA SANDWICH CAKE
The Victoria Sandwich (named after Queen Victoria) was originally shaped in a long loaf, filled, and cut into fingers or "sandwiches." It has become the quintessential round cake that every English homemaker has had in her repertoire from the time of its royal debut, both the original and, in the decades since, countless versions and incarnations. This is a small everyday cake meant for tea rather than an elaborate celebration. And, because it's made with "self-raising flour," it's an everyday kind of cake to make. (Note the similarity of the ratio of ingredients to pound cake.) You'll find almost this exact recipe for Victoria Sandwich or Sponge in every British baking book.
Provided by SweetSueAl
Categories Dessert
Time 45m
Yield 1 8-inch 2 Layer Cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F. Grease two 8" round cake pans.
- In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth.
- Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
- Add the extracts, if you're using them.
- Add the flour, beating gently just until well combined.
- Divide the stiff batter evenly between the cake pans; there'll be 11 to 12 ounces of batter in each, depending on the size eggs you used.
- Bake the cakes for about 20 minutes, or until they start to pull away from the edges of the pans. Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely.
- When the cakes are cool, place one layer on a plate. Spread with the jam of your choice.
- Whip the cream - 2/3 cup cream makes a medium-thickness layer of filling; 3/4 cup cream, a thick layer. Sprinkle in 2 tablespoons granulated sugar, or to taste, as you whip the cream until it's quite stiff. Stir in the vanilla at the end.
- Spread the whipped cream over the jam. Top with the second layer of cake.
- Brush the top of the cake with syrup, and sprinkle with coarse white sparkling sugar, if desired. Or sprinkle with confectioners' sugar just before serving.
- Refrigerate the cake until you're ready to serve it. It'll be at its best within 12 hours; but is still quite good up to 2 or even 3 days later. The difference will be the whipped cream, which will gradually settle/compact.
Nutrition Facts : Calories 334.4, Fat 17.8, SaturatedFat 10.8, Cholesterol 95.1, Sodium 229.4, Carbohydrate 40.5, Fiber 0.6, Sugar 24.4, Protein 3.6
VICTORIAN SANDWICH
Make and share this Victorian Sandwich recipe from Food.com.
Provided by gailinsik
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Using a medium size bowl, With bare hands, mix butter and sugar. continue until light in color. Add eggs one by one.
- In a separate bowl, mix cake flour and baking powder. Add gradually to butter mixture using a cut and fold motion.
- Using a 2 round baking pans (8-inch), brush with shortening and dust little flour.
- Divide the mixture and pour into pans. Even out using pastry scraper.
- Bake in 170°C for 15 minutes. Check with wooden toothpick.
- Even out both baked cakes using a bread knife.
- Fill in one baked cake with jam. And place other cake on top.
- Dust with powdered sugar.
Nutrition Facts : Calories 536.1, Fat 28.1, SaturatedFat 16.8, Cholesterol 172.5, Sodium 333.2, Carbohydrate 65.2, Fiber 0.7, Sugar 31.6, Protein 6.9
VICTORIA SANDWICH - CLASSIC ENGLISH SPONGE CAKE FOR TEA TIME
The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!)
Provided by French Tart
Categories Breads
Time 40m
Yield 1 Victoria Sandwich, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; Recipezaar will not allow me to post that as a measurement. Therefore, weigh the eggs first - if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces - easy!
- Set oven Gas 4 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8" sandwich tins - cake tins.
- Cream margarine or butter together with the sugar, until light and fluffy.
- Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
- Sieve the flour and fold into the mixture with a metal spoon.
- Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
- Remove and allow to cool for 1-2 minutes.
- Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
- A light dusting of caster sugar or icing sugar on the top will finish it.
- Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
- Cook's Notes.
- If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine.
- If large eggs are used they may weigh 7 ½ ozs/210g. If so make sure you use this weight for the other ingredients.
- A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7" sandwich tins and the cakes and the cakes will need less time in the oven - probably 20mins.
- Alternative measurements:.
- 3 eggs.
- 6 ounces soft margarine or butter.
- 6 ounces caster sugar.
- 6 ounces SR flour.
- Proceed as above for method.
Nutrition Facts : Calories 35.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 35.5, Carbohydrate 0.2, Sugar 0.1, Protein 3.1
GRANNY'S VICTORIA SPONGE
The classic Victoria sandwich is always a teatime winner - every bite brings a taste of nostalgia
Provided by James Martin
Categories Afternoon tea, Treat
Time 40m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
- Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
- Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
- Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
- When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
- Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.
Nutrition Facts : Calories 599 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
GABY'S VICTORIA SANDWICH
Seven-year-old Gaby shares her special Victoria sandwich recipe - a great cake for Mother's Day
Provided by Good Food team
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins. Beat the butter and sugar together with an electric whisk until fluffy. Beat in the eggs, followed by the flour and baking powder. Add enough milk to the mixture so that it falls off a spoon easily. Divide between the tins and bake for 20 mins or until a skewer comes out clean. Turn the cakes out onto a wire rack and cool.
- To make the filling, beat the butter until smooth, then gradually beat in icing sugar. Spread butter cream on one cake up to the edges. Spread a layer of strawberry jam on top. Put the second cake on top and squash it down so the butter cream sticks out a bit. Press hundreds and thousands onto the butter cream with a teaspoon. This is messy, so put the cake plate on a tray to catch any that escape. Dust the top with icing sugar, if you like.
Nutrition Facts : Calories 439 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 41 grams sugar, Protein 2 grams protein, Sodium 0.58 milligram of sodium
More about "victorian sandwich food"
7 RECIPES FROM THE VICTORIAN ERA | HISTORYEXTRA
From historyextra.com
Estimated Reading Time 2 mins
- Brown bread ice cream. Made from a mixture of vanilla ice cream and caramelised wholemeal breadcrumbs, brown bread ice cream was a popular treat among the upper-class in the late 19 century.
- Classic Victoria sandwich. Possibly the most popular teatime treat in Britain, the Victoria sandwich is made of two simple sponges, with lashings of strawberry jam and cream layered in-between.
- Kedgeree. British colonials based in India first created kedgeree during the 19th century. After they passed on their recipe to their friends back home, kedgeree became the staple of many breakfast tables across Britain.
- Syllabub. Syllabub is a boozy yet creamy dessert, popular among the elite during the 17th and 18th centuries. Usually made with fortified wines such as sherry, this sweet treat also featured at high society banquets during the Victorian period.
- Spotted dick. Made from suet pastry, dried currants and raisins, spotted dick first appeared in The Modern Housewife cookbook by French chef Alexis Soyer in 1849.
VICTORIA SANDWICH - HISTORY & SCIENCE OF A CAKE
From foodcrumbles.com
HOW THE VICTORIAN ERA BROUGHT ABOUT CUCUMBER …
From tastingtable.com
VICTORIA SPONGE CAKE, AFTERNOON TEA CAKE - CHRISTINA'S …
From christinascucina.com
MARY'S VICTORIA SANDWICH | GREAT BRITISH BAKING SHOW | PBS …
From pbs.org
Estimated Reading Time 3 mins
- Preheat the oven to 350F. Grease and line two 8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated.
- Break the eggs into a large mixing bowl, add the sugar, flour, baking powder and soft butter. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop.
- Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them.
- While the cakes are cooking, make the jam. Put the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
CLASSIC VICTORIA SANDWICH RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
VICTORIA SANDWICH CAKE WITH BUTTERCREAM - FEAST GLORIOUS FEAST
From feastgloriousfeast.com
HOW TO MAKE THE PERFECT VICTORIA SANDWICH - ONLY CRUMBS REMAIN
From onlycrumbsremain.com
MARY’S VICTORIA SANDWICH WITH BUTTERCREAM RECIPE - BBC FOOD
From bbc.co.uk
VICTORIA SANDWICH RECIPE - FOOD & WINE
From foodandwine.com
VICTORIA SANDWICHES – HISTORY IN THE MAKING
From history-in-the-making.com
MARY BERRY'S VICTORIA SANDWICH | BAKING RECIPES | GOODTO
From goodto.com
THE BEST VICTORIA SANDWICH - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
VICTORIA SANDWICH CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE VICTORIA SANDWICH, A BRITISH TEATIME CLASSIC
From tinastraditional.com
VICTORIA’S SECRET FASHION SHOW IS COMING BACK, THIS TIME AS A FILM ...
From wsj.com
VICTORIA SANDWICH | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love