Victoria sandwich

A great British classic. The all-in-one method makes it very simple to prepare. Choose the flavour of jam as you wish. I have given a choice of butter or margarine. Margarine will give an excellent result, but make sure you use margarine and not a spread with a low fat content.

What you need:

  • 2 loose-bottomed 20 cm sandwich tins, 4 cm deep
  • 225 gram butter or margarine (softened)
  • 225 gram caster sugar
  • 4 eggs
  • 225 gram self-raising flour
  • 2 teaspoons baking powder

For the filling and topping:

  • About 4 tablespoons strawberry or raspberry jam (or any other jam of your choice)
  • A little caster sugar

1: Lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180ºC. Measure the butter or margarine, sugar, eggs, flour and baking powder into a large bowl and beat for about 2 minutes, until just blended: an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.

2: Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.

3: Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out on a wire rack, peel off the paper and leave to cool completely.

4: Choose the cake with the best top, then put the other cake top downwards on to a serving plate. Spread with the jam, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

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