Recipes

Classic Victoria sandwich

Ingredients

For the cake

200g sugar

200g softened butter

4 eggs, beaten

200g flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter , softened

140g icing sugar , sifted

A drop of vanilla extract

(optional)

340g good-quality strawberry jam

icing sugar , to decorate

Method

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with the back of a spoon, then bake for about 20 minutes until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top.

Dust with a little icing sugar before serving. Keep in an airtight container and it can be kept for two days.

Sweet and sour chicken

Ingredients

2-3 large skinless, boneless chicken breasts , (about 400g/14oz total weight)

1 tbsp soy sauce

2 tsp sesame oil

oil , for deep frying, plus extra for stir-frying

tempura batter (see below)

1 small red pepper , cored, deseeded and roughly chopped

1 medium carrot , sliced thinly on the diagonal

2 fat garlic cloves , chopped

2 tsp finely chopped fresh root gingerFor the sauce

3 tbsp soy sauce

3 tbsp vinegar

3 tbsp sherry

1 tbsp sugar

1 tsp cornflour

Method

Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.

Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don’t crowd the pan. Fry until crisp and golden - about two minutes.

You may need to do this in batches,so reheat the oil each time. As the chunks cook, lift out with spoon to the paper-lined plate to drain.

Heat a wok to hot, add about three tbsp oil and stir-fry the vegetables with the garlic and ginger for about three minutes. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for one minute, then spoon over the chicken and serve.

Making tempura batter

Mix this just as you are about to cook. Sift 85g/3oz plain flour and one tbsp cornflour with ½ tsp salt into a large mixing bowl. Whisk in 200ml/7fl oz cold water along with a few ice cubes using a whisk, but don’t over beat. It doesn’t matter about a few lumps. Use immediately.