Mini Tower Victoria Sandwich Cakes from The Royal Touch Cookbook

I enjoyed reading through Carolyn Robb's cookbook The Royal Touch. Carolyn was a personal Chef to Prince and Princess of Wales, Prince William and Prince Harry for ten years. The author has beautifully presented the recipes, with delicious pictures and stories.

Carolyn has made some of the recipes in this book for the Royal family, some are her family's favourite, and some inspired by her travels.

I found the recipes simple, homely, and easy to follow and prepare. I like that the ingredients can be replaced and suited to our preference, which makes this cookbook practical. There are lots of delicious recipes to try in this book.

To make 4 tiered 6 mini tower Victoria Sandwich Cakes you will need...

4 oz butter at room temperature

4 oz sugar

2 eggs

4 oz flour

1 1/2 tsp baking powder

1 tsp vanilla

1 tbsp boiling water

Butter the sides of 12 hole medium size muffin pan. 

Cream the butter and sugar until light in colour and creamy. Add the eggs and vanilla. Sift eh flour with baking powder and fold it to the mixture. Stir in the boiling water. Divide the mixture into the prepared muffin pan. Bake in a 350F preheated the oven for 10 to 12 minutes. When the cupcakes are baked and it is springy to the touch remove from the pan and let the cake cool in a wire rack.

For the filling...

1 cup cream

1/2 tsp vanilla

2 tbsp sugar

10 strawberries

6 sprigs of fresh mint

icing sugar to sprinkle

Whip the cream with the vanilla and sugar. Put 1/3 of the mixture inside a piping bag with a nozzle to make rosettes of cream on top of each cake.

With the remaining cream mix in half of the diced strawberries and mint.

To assemble...

Slice the cakes in half horizontally. Set 6 of the tops separate and pipe in rosettes and then place strawberries and the chopped mint. For the rest of the slices spread the strawberry cream mixture and stack 3 slices. For the top place the rosette piped tops. Sprinkle icing sugar and serve.

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