SANDWICH CAKE RECIPES

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SANDWICH CAKE RECIPE | FOOD NETWORK



Sandwich Cake Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 15

Three 8-ounce packages cream cheese, at room temperature
1 packet ranch seasoning 
1 1/4 cups mayonnaise
1 large country white boule 
2 tablespoons Dijon mustard 
4 thin slices Cheddar
4 ounces thinly sliced deli ham 
4 ounces thinly sliced deli turkey 
2 cups shredded iceberg lettuce
4 strips cooked bacon 
1 medium tomato, sliced 
1 cup potato chips 
1/2 cup prepared chicken salad 
1 bunch radishes, very thinly sliced on a mandoline
1 cucumber, very thinly sliced on a mandoline

Steps:

  • In a stand mixer (or with an electric hand mixer), beat together the cream cheese, ranch seasoning and 1 cup of the mayonnaise until easily spreadable. Put one-third of the mixture into a piping bag with a star tip.
  • With a serrated knife, trim the sides of the boule until it is an even cylinder. Cut the cylinder across the radius into four 1-inch slices. Choose a serving platter and place a slice of bread in the center for the bottom layer. Position 4 squares of parchment underneath the bread to keep the serving platter clean once you begin icing.
  • Spread 1 tablespoon of the mustard onto the top of the bread. Top with the Cheddar, then the ham and turkey. Add half of the lettuce on top of the turkey. Spread the remaining 1 tablespoon mustard on one side of another slice of bread, then place it mustard-side down on top of the lettuce.
  • Spread the top of the bread with 2 tablespoons mayonnaise. Top with the bacon, tomato and remaining shredded lettuce. Spread the remaining 2 tablespoons mayonnaise on a third slice of bread, then place it mayonnaise-side down on top of the lettuce. Next, cover the top of the bread with the potato chips in a single layer. Top the potato chips with the chicken salad and then the last slice of bread.
  • With a knife or offset spatula, spread the cream cheese mixture along the top and sides of the cake evenly. Pipe rows of stars onto the top and bottom edge of the cake.
  • Decorate the cake using radish and cucumber slices in a ring around the top and bottom of the cake. Shape the remaining radish and cucumber slices into roses and press into the top of the cake.
  • Serve chilled or at room temperature. Can be made ahead and refrigerated for 1 to 2 hours.

STRAWBERRY & CREAM SANDWICH SPONGE | FRUIT RECIPES | JAMIE ...



Strawberry & cream sandwich sponge | Fruit recipes | Jamie ... image

This classic cake is, of course, named after Queen Victoria, the only monarch to reign longer than the current Queen. It’s relatively easy to make but does have a few quirks: you need to get as much air into it as possible, and be mindful of its sensitivity to variations in heat. Know your oven well and invest in an oven thermometer!

Total Time 50 minutes

Yield 14

Number Of Ingredients 11

225 g unsalted butter (at room temperature) plus extra for greasing
225 g white caster sugar
1 teaspoon vanilla extract
4 large free-range eggs
225 g self-raising flour
1 teaspoon baking powder
1 splash of milk
200 ml double cream
1 vanilla pod
1½ tablespoon of icing sugar plus extra for dusting
250 g fresh strawberries

Steps:

    1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
    2. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
    3. Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
    4. Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
    5. Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
    6. Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
    7. Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
    8. Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.

Nutrition Facts : Calories 384 calories, FatContent 24.7 g fat, SaturatedFatContent 14.7 g saturated fat, ProteinContent 4.9 g protein, CarbohydrateContent 35.5 g carbohydrate, SugarContent 22.4 g sugar, SodiumContent 0.3 g salt, FiberContent 0 g fibre

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