Clandestine Cake Club hold a vintage recipe challenge!

Clandestine Cake Club are a wonderful and widely spread group, sharing and enjoying all kinds of cake worldwide! This is from the final winners - read more (and the recipes!) at the link... https://clandestinecakeclub.co.uk/magazines-leaflets-booklets/

Hilary Leach – Victoria Sandwich 

"This afternoon I baked a Victoria Sandwich Cake. I found this recipe in a booklet published in 1954 by Trex Cookery.

I chose this cake as lately in the Selby branch there has been much discussion about the best method for a Victoria sandwich cake. I also had a packet of Trex in the fridge, leftover from something else I had made earlier this month. I have  been making jam lately and have used some of my strawberry jam.

I followed the recipe exactly except that I split the batter between two 8 inch cake tins and baked for 20 minutes, rather than all in one tin that required baking for 40-45 minutes. 

It has produced a beautiful light sponge and dairy free. My husband has already eaten a slice with his afternoon cup of tea. Trex uses 20% less fat than if you are using butter or margarine and certainly it creams very easily. I may well use this again for a sandwich cake or sponge."

Clandestine Cake Club hold a vintage recipe challenge!

Clandestine Cake Club are a wonderful and widely spread group, sharing and enjoying all kinds of cake worldwide! This is from the final winners - read more (and the recipes!) at the link...

Hilary Leach – Victoria Sandwich 

"This afternoon I baked a Victoria Sandwich Cake. I found this recipe in a booklet published in 1954 by Trex Cookery.

I chose this cake as lately in the Selby branch there has been much discussion about the best method for a Victoria sandwich cake. I also had a packet of Trex in the fridge, leftover from something else I had made earlier this month. I have  been making jam lately and have used some of my strawberry jam.

I followed the recipe exactly except that I split the batter between two 8 inch cake tins and baked for 20 minutes, rather than all in one tin that required baking for 40-45 minutes. 

It has produced a beautiful light sponge and dairy free. My husband has already eaten a slice with his afternoon cup of tea. Trex uses 20% less fat than if you are using butter or margarine and certainly it creams very easily. I may well use this again for a sandwich cake or sponge."