The Perfect Victoria Sandwich
A cake made by the creaming method which incorporates air into the mixture by creaming
fat and sugar together and beating in eggs.
- 175 g butter or baking margarine (6oz) softened, plus extra to grease
- 175 g caster sugar (6oz)
- 3 medium eggs beaten
- 175 g self-raising flour plus extra to dust (6oz)
- 6 tbsp jam
- 150 ml double cream (¼pt heavy cream)
- caster or icing sugar to dust
Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and flour the sandwich tins.
Beat together the butter or margarine and sugar until the mixture is very pale and creamy.
Gradually add the egg beating well after each addition. If the mixture begins to curdle beat in a little flour with the egg.
Sift in the flour and carefully fold in.
Divide the mixture equally between the prepared tins and spread level.
Bake in the centre of the oven for 20 to 25 minutes until pale golden and springy to the touch.
Allow to cool in the tin for a few minutes before turning out onto a wire rack and allow to cool completely cool on a wire rack.
Sandwich together with jam and cream. Dust the top with caster or icing sugar.
- Electric hand or stand mixer
- 2 x 18cm (7in)sandwich tins
Store in an airtight container in a cool place for up to a week.
Freeze for up to 2 months.
To fill with buttercream beat 50g (2oz) butter with 100g (4oz) icing sugar until light and fluffy then beat in ½ tsp vanilla extract and 2 tbsp milk.
Serving: 1slice | Calories: 450kcal