Let them eat cake …said Marie Antoinette, and alas for me it’s true! A slice of good cake is a great celebration food for all of us, and living in the South, we know how to do cakes well with coconut, strawberry, carrot and caramel cakes being at the top of my ‘must-eat-cakes’ list…
However, my confession is that I have been missing the taste and texture of my family recipe for Victoria Sandwich cake. My friend Deborah wanted to bake me my favorite Victoria Sandwich cake recipe on St. Patrick’s day, which was a classy touch, until I shared with her how different the flour is in America compared to Irish flour making cakes come out a little wrong… We immediately began to discuss the difference in flour and how this may be the key ingredient that will transform your Doughy goodness into a winner!
The obvious difference in flour must be the quality of the wheat before milling that is naturally influenced by the soil and environment. The percentage of protein in the flour means more production of gluten, the substance that occurs naturally when you combine wheat flour with liquid. Lots of gluten is ideal for breads but I discovered it’s not so great for cakes.
Those of you from Ireland or other parts of the world may identify and had the same baking questions due to the differences in flour. However, this divine slice of Victoria Sandwich cake baked by my friend substituted traditional Irish self raising flour for cake flour and baking powder (the key is to every cup of American cake flour add 1.5 tsp of baking powder and a little salt). So for those of you from the US who want my traditional family recipe shared on page 131 of the Shamrock and Peach cook book please use this substitution for perfect Victoria Sandwich butter fly cupcakes! It’s my new best kept secret that I want to share with you all!