desserts-baking

Classic Victoria Sandwich

May 22

A classic Victoria sandwich is the kind of recipe that can divide families! Do you use strawberry or raspberry jam? Do you put cream inside or serve on the side? Do you sprinkle caster or icing sugar on the top? All I know is I LOVE this sponge cake! I like to use strawberry jam and cream to sandwich them together and finish with a light dusting of icing sugar. I let you decide how you want to serve yours!

Serves 8
40 mins

Method

1. Preheat the oven to 170°C/340°F/Gas Mark 3. Grease and line 2 x 20cm springform tins. 
2. In a standalone mixer, cream the butter and sugar together until pale and fluffy.  Next beat in the eggs one by one before adding the vanilla extract. Using a spatula, fold in the flour until you have a smooth mixture. Use a little bit of the milk if you need to loosen the mixture.
3. Divide the mixture into the two springform tins, flatten the top with a spatula if needed.  Bake in the oven for about 20 minutes, until it's nice and golden. When the bases are cooked, take them out and let cool for a few minutes before you take it out of the tin to cool completely.
4. While the bases are cooling prepare the filling by whipping the double cream.  To assemble the cake, spread some raspberry jam on one of the bases before topping with cream, then add the second base and sprinkle with icing sugar and top with some fresh strawberries.

225g butter

225g caster sugar

4 large free range eggs

1tsp vanilla extract

225g self raising flour

About 3 tbsp of milk to loosen batter (if necessary)

1 jar of good quality strawberry jam

250ml double cream

To Finish

Dusting of icing sugar

A good handful of fresh strawberries, halved

You'll Need

2 x 20cm springform tins

Stand alone mixer or hand whisk

desserts-baking

Classic Victoria Sandwich

May 22

Method

Ingredients

You'll Need