Spelt Victoria Sandwich Cake
This simple yet elegant spelt Victoria sandwich cake makes for a perfect afternoon tea!
Ingredients
Cake:
- 225g (1 cup + 1 tbsp) sugar
- 225g (1 cup) butter (softened)
- 4 eggs (medium - room temperature)
- 225g (1 cup + ¼ cup + 2 tbsp) spelt flour (see note 1)
- 2 teaspoons baking powder
Filling:
- 100g (¼ cup + 3 tbsp) butter (softened)
- 100g (¼ cup + 3 tbsp) cream cheese
- 300g (2 cups) icing sugar (extra for sprinkling)
- jam (see note 2)
Instructions
Cake:
- Pre-heat the oven to 180°C (350°F). Grease and line two 8 inch round cake tins.
- Beat the butter and sugar together until light and fluffy (I used a stand mixer).
- Add the eggs, one at a time, beating each one in before adding the next.
- Sift the flour and baking powder together and then gradually add to the wet ingredients (I keep the mixer running). Stop working when the flour is just incorporated.
- Split the batter evenly between the two pans and then bake for around 20-25 minutes, in the lower part of the oven, until the tops feel "bouncy" to the touch and an inserted skewer comes out clean.
- Leave the cakes to cool in their pans for around ten minutes before turning out onto a wire rack.
Buttercream:
- Beat the butter and cream cheese together.
- Sift in the icing sugar and mix until well combined.
Assembly:
- Turn one of the cakes over so that the top is underneath and then spread the jam over the flat surface.
- Do the same with the other cake, this time, spread over the buttercream.
- Place the cakes together (with the jam and buttercream sides touching), and when ready to serve, sprinkle with a liberal helping of icing sugar.
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use any jam you like (and as much as you want).
- You can use regular flour in place of spelt (just use the same amount).
