First I made a basic Victoria Sandwich sponge mix:-
100g self raising flour
100g caster sugar
100g butter or margarine
2 eggs beaten
1 pack of red gelatine glaze
Heat oven to 375F/190C Gas#5
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Put sugar and butter/margarine in bowl and
cream together until light and fluffy.....
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| ...blend in the beaten eggs gradually to avoid curdling - add a bit of the flour if it does curdle. |
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| Next add the sieved flour in gradually... |
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| ...until you have a stiff smooth batter. |
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| Get a flan tin/mould ready. |
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Put the batter into the tin/mould and try to
spread evenly across it. Put in the oven and bake
for about 20 minutes until golden brown and
the sponge bounces back if you press it gently.
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Once baked remove from oven allow to cool a
little, then turn out cake from the tin/mould onto
a cooling rack. (My middle stuck bit!).
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| Once cold start to put the fruit onto the flan.... |
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....until the flan is full - fill any gaps with sliced
up fruit if you wish.
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| Next make the glaze - use 1 pack of gel you can buy in any supermarket. |
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Add the powder to a pan of water and sugar
as per instructions on the pack.
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| Bring to the boil. |
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Once boiled the mix goes clear, you then allow
it to cool for about 20 minutes - stirring
occasionally to stop lumps forming.
Once the gel starts to thicken/gloop it's time
to spread it over the fruit/cake QUICKLY with a
spoon or one of those Teflon brushes. |
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| Ta-da the finished article! Serve with cream and enjoy - yum! |
