HORACE'S HINTS - Strawberry Swiss Roll & Mini Victoria Sandwiches
INGREDIENTS:
- 1 packet of Green’s Victoria Sponge Mix
- 2 medium sized eggs
- Water
- 75g (3oz) of butter
- Caster sugar for sprinkling
DIRECTIONS:
- Pre-heat the oven to 190°C (165°C for a fan oven) 375°F, Gas Mark 5.
- Grease and line with baking paper a 32cm x 23cm (12.5” x 9”) baking tray, ensuring the baking paper overlaps the sides of the tin.
- Place 8 – 12 bun cases (depending upon size) on a separate baking sheet.
- Whisk the sachet of Green’s cake mix together with 2 eggs and 100ml (3.5fl oz) for 2 minutes until thick and creamy.
- Pour half of the cake mix into the lined baking tray, to approx 1cm deep, and smooth over.
- Divide the remaining mix between the buncases, and then bake the Swiss Roll and Mini Victoria’s in the oven for 12 minutes. Place the Mini Victoria’s on the top shelf of the oven and the Swiss Roll on the middle shelf.
- Whilst the Swiss Roll and Mini Victoria’s are in the oven, prepare for rolling the Swiss Roll. Place a damp tea towel on a flat surface, with a sheet of baking paper on the top. Sprinkle caster sugar lightly over the baking paper.
- When the Swiss Roll and Mini Victoria’s are ready, remove from the oven and turn the sponge out immediately onto the sugared greaseproof paper. Place the Mini Victoria’s on a wire cooling rack to cool.
- Quickly, but carefully remove the greaseproof paper from the cake and spread with the strawberry jam.
- Use the tea towel and greaseproof to help carefully roll the cake into a Swiss Roll, and place to one side until cool.
- For Mini Victoria Sandwiches - In a medium sized bowl, whisk together the buttercream filling mix, 75g (3oz) of softened butter and 15ml (1 tablespoon) of warm water until light and fluffy.
- Remove the buncases from the cakes, slice the cakes in half and fill with buttercream filling. For a twist try spreading one half of the Victoria with Blackcurrant Jam or Lemon Curd.
