Raspberry &

Cream Victoria
Sandwich
I will be able to prepare homemade raspberry
jam and use it to assemble a classic Victoria
sandwich cake filled with raspberry jam and
whipped cream, demonstrating excellent baking
techniques, safe food handling, and effective
time management.
Raspberry and Cream
Victoria Sandwich
STEM Drop Down Day
 Victoria Sponge and Raspberry Jam
Mise en Place Organise equipment
1. Store your bag under Between 2
your table ❏ 2 x 7” cake tin
2. Take off your blazer and ❏ 2 x baking parchment circles
put it on the back of your ❏ Electric hand mixer
stool ❏ Jug & Fork
❏ Wooden Spoon
3. Tie up long hair/remove
❏ Spatula
watches ❏ Mixing bowl
4. Put on an apron ❏ Saucepan
5. Collect a tea towel and a ❏ Measuring spoons
dishcloth ❏ Pastry Brush
6. Wash your hands ❏ Cooling Rack
7. Wait quietly by your ❏ Recipe Card
kitchen area/station Organise
Apron
Dish Cloth and Tea Towel
Oven Gloves
Video
Cloths and their different uses

Teatowel: Used for drying Dish cloth: Used for

dishes, hands, surfaces wiping dishes, surfaces
 Victoria Sponge and Raspberry Jam

Reminder: Golden Rule

Always follow the teacher’s

instructions.
Victoria Sponge
Ingredients
150g caster sugar
150g butter or soft spread
150g self-raising flour
3 eggs
1 x 5ml spoon baking powder
3 x 15ml spoon jam
Oil for greasing tins
Double Cream
Jam
Method
1. Preheat the oven to 180ºC, gas mark 4.
2. Grease and line 2 sandwich cake tins.
3. Cream the sugar and butter/spread together using an electric hand
whisk until light and fluffy.
4. Crack the eggs into a jug and beat with a fork.
5. Add the beaten egg a little at a time to the butter/spread and sugar.
6. Fold the flour and baking powder into the mixture, a spoonful at a
time.
7. Divide the mixture equally between the cake tins.
8. Place in the oven and bake for 15 – 20 minutes, until golden brown and
springy to the touch. USE OVEN GLOVES
9. Set timer on the oven
10. Wash up and clear down work space
11. Remove from the tins immediately and allow and place on a cooling
rack.
12. Pour the cream into a clean mixing bowl, add icing sugar and whip with
a balloon whisk
13. Once the cakes have completely cooled, spread the jam over the base
of one cake. Spread cream over the other side and sandwich together
14. Place the other sponge on top and dust with icing sugar, if desired.

SKILLS Using the oven, Weighing, Measuring,

Combining/mixing, Mashing, knife skills,
presentation skills
Raspberry Jam
Ingredients

500g Raspberries
juice of ½ lemon
250g granulated sugar
1 Clean Jam Jar
Method
1. Before you start, sterilise your jars and put a plate in the
freezer to chill.
2. Weigh your berries and place in the saucepan
3. Weigh the sugar and add to the berries in the saucepan
4. Squeeze your half of the lemon and add to the berries and
sugar in the saucepan
5. Gently heat, stirring occasionally with a wooden spoon, until
the sugar has melted and fruits are juicy.
6. Bring to the boil and boil rapidly for 5 mins. Use the timer
7. Remove from the heat
8. Using the teaspoon drop a little of the mixture onto the chilled
plate. Push your finger through it; it should wrinkle and have
set like jam. If it doesn’t, boil for 2 mins more, then test again
and, if necessary, keep repeating until it’s ready
9. The top of the jam may look like it has sediment on it, but if
you stir it well as it cools, it should disappear. Allow to cool
slightly and ladle into sterilised jars and sealing.
10. Clear down and wash up
11. The jam will keep unopened for 1 year but, once opened, store
in the fridge.

This would be a low/medium level skill. SKILLS Using the oven, Weighing, Measuring,
Jointing the chicken in the same session would gain you Merit/Distinction grades. Combining/mixing, Mashing, knife skills, presentation
You could also serve the dish with vegetables using excellent knife skills in the preparation skills
Washing Up Rules
● Put in your plug
Put one small squirt of washing up liquid into your sink
● Half fill with hot water
● Wash the knife, holding the handle the whole time
● Dry and immediately put back into the same tray you
got it from
● Wash the rest of your equipment, and dry it- leave it
on the counter to be checked/return to the front
● Wipe and dry your counter with the striped cloth
● Put both the dishcloth and tea towel into the wash
basket
● Drain and clean sink - leave as you would like to find it!
 Creaming
(Half or more than half fat to flour)
❏ Used for cakes containing more fat and sugar compared to flour
❏ The fat and sugar are creamed together using a wooden spoon.
Air is trapped by creaming the sugar and fat together
❏ Soft margarine is better as it is easier to cream
❏ Caster sugar has smaller crystals than granulated, so it traps
more air and mixes better
❏ Self raising flour is used to make the cakes rise
❏ A raising agent is required when using the all in one method
❏ They are baked in a medium to hot oven at 180C
❏ They last longer as they have more fat
 What are the functions of
flour in cakes?

❏ Gives structure
through coagulation
of wheat protein
(gluten)
❏ Self raising flour acts
as raising agent
❏ Bulking agent
 What are the functions of eggs in
cakes?

❏ Holds air when whisked

❏ Binds ingredients
together
❏ Adds colour and adds
flavour
❏ Acts as an emulsifier
 What are the functions of sugar
in cakes?

❏ Browning – adds colour

❏ Bulking agent – holds air
with fat mixture
❏ Attracts moisture –
texture
❏ Adds flavour - sweetens
What are the functions
of fat in cakes?

❏ Produce short textures in

biscuits
❏ Adds colour and flavour and
texture
❏ Traps air when beaten into
mixture (aerates).
❏ Create emulsions
❏ Extends shelf life
❏ Binding agent
Common Faults
in Cake Making
and why they
happen……..
 Cake sunk in the middle
Most of the causes for a sunken cake are
concerned with recipe imbalance.
The most common causes are as follows:
❏ Too much baking powder
❏ Too much sugar (this will be apparent if the cake also
has a crisp, sugary crust)the structure will collapse
❏ Too much Fat/Margarine
❏ Flour too soft
❏ Cake was knocked in the oven before it had set
❏ Cake undercooked
❏ Cake disturbed during cooking
❏ Sticking a knife in a cake that is not cooked
Cake collapsing at the sides
Most often the
cause is too
much liquid in
the batter
inhibiting the
batter from
rising evenly.
 Cakes too small
A very common problem, and again one with
a number of potential causes, the most
common of which are as follows:
❏ Insufficient aeration (from under mixing or not
enough baking powder)
❏ The batter is too stiff
❏ Flour is too strong
❏ Batter toughened (from over mixing or from
recipe imbalance)
❏ Oven too hot (which leads to the cake being
'gripped' and stunted)
 Other Common Faults
Badly cracked tops
The cause of this is that the oven is too hot, and the
crust of the cake forms while the cake is still rising,
leading to the crust 'bursting'

Peaked top
Usually caused by a tough batter, which is caused by
over mixing, and is often accompanied by a long
hole in the cake.

Wet streak at the base of the cake

This is caused by too much liquid, with the excess
liquid in the recipe left as residue at the base
 Session 2
Sensory Analysis of your Victoria
Sandwich and Raspberry Jam
Keywords
Appetising Food prepared, cooked and
served so well that people
want to eat it
Organoleptic The qualities of food that
people experience with their
senses
Senses The ability of the body to
react to things through sight,
taste, sound, smell and
touch
Creating a Star Profile for your cake
Equipment Needed: Pen, pencil and ruler
Tasks:
1. Write your name and the date on the
Star Profile handout
2. Choose sensory descriptive words to
rate the victoria sponge and jam you
made in your practical lesson

Choose words to describe the

Appearance x 2 words
Taste x 2 words
Texture x 2 words
Smell x 2 words

and write them at the top of each axis on

the handout
Sensory Descriptors
It will look like
this ……….
Rate each of the
descriptive
words out of 10
and plot on the
chart ………

10 being very
fresh,appetising,
sweet etc….
1 being the
opposite
Join up the
points you have
plotted with a
ruler

This will then

show you a
profile of the
dish
Drawing a conclusion
Tasks:

1. Join up the points you plotted

using the same colour you
plotted the points in
2. Use a ruler!
3. Look at your completed star Conclusion Sentence starters:
diagram ❏ The sensory descriptor(s) that
4. What conclusions can you scored most favourably in
draw from the shapes you terms of sensory attributes for
have made? my cake and jam was………
5. Write a conclusion underneath ❏ I know this because…
your star diagram, using the ❏ The organoleptic* property that
sentence starts which are given scored the highest was…..
here to help you.
❏ When comparing the results of
* organoleptic - The qualities of food that
cake and jam the differences
people experience with their senses (sight, were/similarities are
smell, taste, feel and sound)
 Session 3
Food Investigation Task
 Food Investigation Task
Situation:
Supermarkets often sell their own food products in
different price ranges to appeal to different types of
customers. The cheapest versions are sometimes called
things like "Value," "Basics," or "Essentials," while the more
expensive versions might be called "Finest," "Best," or
"Special."
Your Task:
You are going to be a food taster! Your job is to compare
supermarket own-brand food products from different price
ranges. You'll look at things like taste, texture, packaging,
and price to find out how they are similar or different.
 Controls
Fair Testing:
To make sure the test is fair and the results are accurate, we will
follow these rules:
❏ You must choose the same type of food for each price range
(for example, all cheddar cheese, or all strawberry yoghurt, or
all cornflake cereal).

❏ The food samples will be labelled with random codes, so you

won’t know which one is cheap, mid-range, or expensive. This
helps stop any bias.

❏ We will keep a record of the price of each product. To make it

a fair comparison, work out the price per 100g (or per 100ml),
not just the total pack price.
 In your groups taste and rate the
products out of five on appearance,
flavour and texture

Complete the table

There are three of each product

Top
Middle Pricing/Labels
Low

Each has a code – you do not know

which price bracket each product is
in

This makes it a fair test

Products to test: Raspberry Yoghurt, Frosted

Flakes, Strawberry Jam, Crisps and Milk Chocolate
 Conclude and Analyse
For each product tested:
❏ Which sample was the most popular? Why was this?
❏ Which sample was the least popular? Why was this?
❏ How did the prices of each product compare? Based on
your results, which ones were the best value for money?
❏ Which of the products in the lowest price range do you
think are worth buying?

In your groups, collaboratively write the results/

answer these questions on a google slides
presentation
Stretch and Challenge/ Extension : Can you plot
your results as a graph/star profile/pie chart?