22.05.2012- Homemade Jubilee Part One: Bake

The abundance of Union Jacks which have popped up all over the place in recent weeks mean only one thing- the Queen's Diamond Jubilee is just around the corner. In the same way that I celebrated the Royal Wedding last year, I'm holding a traditional tea party at home to celebrate, and am in the process of perfecting the menu at the moment. If you're thinking of doing something similar, then watch this space as this is the first of a couple of posts which I'll be putting together showing you how to have a homemade Jubilee, with as little expense as possible. The first step is the bake, and I can think of nothing better than this English classic (inspired, of course, by The Great British Bake Off and Jo's winning afternoon tea) to celebrate:


Mini Jubilee Victoria Sandwiches

Makes approximately 15

Ingredients
225g unsalted butter, softened
225g caster sugar
4 large free-range eggs
1/2 teaspoon vanilla extract
225g self-raising flour, sifted
1 tablespoon milk, at room temperature
Double cream, whipped
Raspberry jam, at room temperature

To make the cakes:
1) Preheat the oven to 180 degrees. Put the soft butter into a mixing bowl and beat with a wooden spoon or an electric mixer for a minute until smooth.
2) Gradually beat in the sugar, the keep beating for three to four minutes, until the mixture turns almost white and becomes very fluffy in texture. Scrape down the bowl from time to time as you mix.
3) Break the eggs into a small bowl, add the vanilla extract and beat lightly with a fork to break them up. Slowly add to the creamed mixture, adding a tablespoonful at a time, giving the mixture a good beating after each addition and frequently scraping the bowl down. Continue mixing for five minutes, and if the mixture looks like it is about to curdle, add a tablespoon of the sifted flour before adding the remaining portions of egg.
4) Sift the flour again, this time into the egg mixture and add the milk. Gently but thoroughly fold the flour into the egg mixture using a large metal spoon (I usually do this in a figure of eight motion). Do this as lightly as possible so you don't knock out any of the air which you have beaten in.
5) Stop folding when there are no streaks of flour visible in the mixture and check that there isn't a clump of flour at the very bottom of the bowl.
6) Spoon the mixture into a circular cake tin (I found that one deep tin was large enough to fit all of the mixture in). Make sure that the mixture is spread evenly and is level.
7) Bake for twenty to twenty-five minutes or until the sponge is golden brown and bounces back when touched.
8) Remove from the oven, leaving to cool slightly before removing from the tin and leaving on a wire rack to cool completely.
9) Once the sponge is cool, turn over. Using a small circular cutter approximately 3-4cm deep, proceed to cut out circular tubes of sponge, working your way around the cake to minimise waste.
10) After you've cut out all of the mini-circles, cut the top and bottom off, removing the central section (you can keep these to eat later if you like!)
11) Whip the double cream for the filling.
12) Assemble the sponge sandwiches, filling with cream and jam.
13) Once assembled, dust with icing sugar.
14) Serve and enjoy!

What do you think of this recipe? And how are you planning on celebrating the Jubilee?

(Image credit: Sarah Farrell, please do not reproduce without permission.)