170 The Australian Women’s Weekly | JUNE 2018
Victoria sponge
SERVES 8 COOK AND PREP TIME 1 HOUR
(+ COOLING TIME)4 eggs, at room temperature
1 cup (220g) caster sugar
1 ½ cups (225g) self-raising flour
1 teaspoon baking powder
⅓ cup (80ml) milk
225g butter, chopped, softened
300ml thickened cream
250g crème fraiche
2 tablespoons icing sugar
¾ cup (240g) raspberry jam
125g raspberries
BUTTER CREAM
125g butter, softened
1 ½ cups (240g) icing sugar
1 ½ tablespoons milk
few drops rose pink food colouring1 Preheat oven to 180°C (160°C fan-
forced). Grease and flour 2 x 20cm
round cake pans; line bases with
baking paper.
2 Place eggs, sugar, flour, baking
powder, milk and butter in the bowl of
a large food processor. Process until
well combined. Divide mixture evenly
between pans; smooth tops.
3 Bake cakes for about 25 minutes. The
cakes are cooked when they are golden
brown and coming away from the side
of the pan. Leave cakes in pans for 5
minutes before turning, top-side up,
onto wire racks to cool.
4 BUTTER CREAM Beat butter in a small
bowl with an electric mixer until as white
as possible. Gradually beat in half the
sifted icing sugar, then milk, then remaining
icing sugar. Beat until mixture is smooth
and spreadable. Tint with colouring.
5 Beat cream, crème fraiche and icing
sugar in a small bowl with an electric
mixer until firm peaks form.
6 Split cakes in half. Place one layer
on a serving plate. Spread with one-
third each of the jam and cream
mixture; sprinkle with one-third of the
raspberries. Repeat twice, ending with
a cake layer.
7 Gently spread Butter Cream over top
and side of cake, scraping the side to give
a “naked” cake effect. Decorate with fresh
flowers or extra raspberries, if desired.
Unfilled cake suitable to freeze. Not
suitable to microwave.ROAST BEEF AND MUSTARD RIBBON
SANDWICHES
MAKES 12 PREP TIME 5 MINUTES
4 slices white sandwich bread
½ cup (120g) sour cream
1 tablespoon horseradish cream
1 tablespoon Dijon mustard
250g thinly sliced roast beef
60g rocket leaves
4 slices wholemeal sandwich bread
1 Place bread on a board. Combine sour
cream, horseradish and mustard in a
small bowl; season. Spread white bread
with some of the sour cream mixture;
then top with roast beef and rocket.
2 Spread the remaining sour cream
mixture over wholemeal bread.
Sandwich bread slices together. Trim
crusts; cut each sandwich into 3 ribbons.
Not suitable to freeze.
CHICKEN AND CUCUMBER RIBBON
SANDWICHES
MAKES 12 PREP TIME 10 MINUTES½ cup (120g) sour cream
2 tablespoons mayonnaise
1 tablespoon finely chopped tarragon
2 teaspoons finely grated lemon rind
350g poached chicken breast fillet,
shredded finely
4 slices white sandwich bread
2 Lebanese cucumbers (260g), peeled
into ribbons
4 slices wholemeal sandwich bread1 Combine sour cream, mayonnaise,
tarragon, rind and chicken in a bowl.
season. Place white bread on a board.
Spread with chicken mixture. Top with
cucumber and wholemeal bread. Trim
crusts; cut each sandwich into 3 ribbons.
Not suitable to freeze.Garden party ribbon
sandwiches