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Posh Victoria.

 This four-layered Victoria is perfect for a special occasion. It's made with butter and is decorated with easy to make chocolate decorations. Who doesn't enjoy a nice slice of sponge cake?



Ingredients


 Vanilla Victoria


 180g/6oz butter
180g/6oz caster sugar
3 eggs
180g/6oz self-raising flour(sieved)
splash of Vanilla essence




Chocolate Victoria

180g/6oz butter
180g/6oz caster sugar
3 eggs
150g/5oz self-raising flour
30g/1oz cocoa powder

Butter icing

454g/1 lb icing sugar
4 tbsp cocoa powder
240g/8oz butter

white, milk and dark chocolate for decorating

Method

 Victoria's

  1. Preheat oven to 180oC/fan 160oC/Gas Mark 4. Grease and line a 20.5/8" round deep cake tin and line the base and sides with non-stick baking parchment.
  2. Put the butter and sugar in a bowl and whisk with an electric whisk until pale and creamy.
  3. Add the egg a little at a time, beating well between each addition. Add a tablespoonful of the flour between each egg addition to stop curdling.
  4. Fold in the remaining flour. Add 2-3tbsp lukewarm water and stir gently until smooth.
  5. Spoon the mixture into the tin and bake for 45-50 minutes until risen and a skewer inserted in the centre comes out clean. Remove from the oven and leave in the tin for five minutes. Turn the cake out onto a wire rack and leave to cool.
  6. Repeat for the chocolate Victoria, but sieve the flour and cocoa powder together. 
Decoration

  1. Sift the cocoa powder and icing sugar. Add 3tbsp boiling water and the softened butter and beat until smooth.
  2. Melt the milk, dark and milk chocolate in separate bowls over a pan of water. For the dark chocolate curls-pour the dark chocolate onto a clean work board, (not metal), and leave to set. Once set, hold a spatula or paint stripper at a 45-degree angle then push against the chocolate to form curls. Chill until required.
  3. Pour the white chocolate onto a clean work board and place in the fridge. When set, cut into triangles. (Use a hot water warmed knife, to make cutting easier). Place the melted milk chocolate into a piping bag, and pipe in circles over the white triangles. Chill until required.
  4. Using a long serrated knife, cut both the vanilla and chocolate Victoria's horizontally into two layers. So now you have four layers. Spread a fifth of the buttercream onto one of the chocolate layers, repeat with a vanilla layer and so on. Using a bag with a star nozzle use the remaining quarter of buttercream to pipe swirls and shells onto the top layer. Finish off by decorating with the chocolate decorations.  










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