My first attempt at the classic Victoria Sandwich was a surprising success. My initial impression of the recipe was that it seemed a mite plain. Vanilla sponge, jam and cream.. that's it? But I figured a one-hundred-plus-year-old British recipe must hold some promise (and it was the most appropriate dessert for Victoria Palooza.) The result? It was perfect. Perfectly simple. In fact, it deserves a place on that Perfectly Simple list I shared a while back, along with 3-ingredient peanut butter cookies and little black dresses. The buttery rich cake paired with my homemade strawberry jam and cloud-like whipped cream. *sigh* It's good, that's all I can say.
As is my nature, I have trouble leaving well enough alone, so I wanted to revamp the Victoria Sandwich. Wouldn't chocolate cake be even better? Maybe a different jam too? And berries! And flowers! So here's the result: Victoria Sandwich Reimagined, or the Anti-Victoria Sandwich, or Victoria Sandwich Goes to the Dark Side. Haha! Whatever you want to call it, it's a tad more interesting than the classic, with the same perfect simplicity of flavor.
I made this cake a couple months ago... before blackberry season in Wisconsin and before the cursed rabbit in our backyard ate all of my prized pansy blossoms. (I'll need to have a word with Pruitt about taking his pest control duties more seriously. He's been slacking.)
To make this fancier sandwich cake...
Here's what you'll need
Two 9-inch layers of chocolate cake (the foolproof Betty Crocker recipe.)
Pint of blackberries, washed and well-dried on paper towel
1/2 to 3/4 C. of blackberry jam
2 C. heavy whipping cream (recipe here. Also marvelous made with a splash of brandy.)
optional: pansies or other edible flowers
Apply a thinish layer of jam on the bottom layer of cake.
Spread on half of the whipped cream. I used an offset frosting spatula to sweep a bit of the jam up into the cream, so the lovely berry color would be visible. Otherwise the jam doesn't show up too well against the dark chocolate cake.
Place the second cake layer on top. This filling is more forgiving than a stiff buttercream would be, so if the cake layer is not centered right away, you'll have some wiggle room to fix it. :)
Arrange berries in the center of the cake, leaving about 1 inch of the edge clear.
With the remaining whipped cream, pipe rosettes all around the edge. (I didn't feel like putting together a piping bag for this, so I just used a gallon Ziploc with the corner cut out. It works!)
Note: Keep the cream as cold as possible. If it starts separating, just pop it back in the fridge to chill.
Lastly, add your decorative flowers for the perfect summery accent.
Hope you enjoy this over-the-top variation of the classic Victoria Sandwich. Or if you want to keep it simple, here's the original. ;)
'Til next time,