Victoria Sandwich Recipe
Ingredients:
- Butter - 6 oz, at room temperature (= 3/4 cup or 1.5 sticks)
- Superfine (Caster) sugar - 6 oz (= 3/4 cup + 2 tablespoons)
- Eggs - 3 large
- Self rising flour - 6 oz, sifted (= 1 2/3 cups)
- Jam - 3 to 4 tablespoons
- Whipped cream (use heavy cream whipped until thick without sugar)
For the top:
- Sifted confectioner's sugar or superfine sugar
- Grease and line the base of two 7 inch cake tins with parchment paper(you can use 8 inch tins and reduce the baking time by 5 to 10 minutes)
- Beat the butter and sugar together until pale and fluffy.
- Add the eggs, a little at a time, beating well after each addition.
- Fold in half the flour, using a metal spoon or plastic bladed spatula, then fold in the remaining flour.
- Divide the mixture evenly between the tins and level the surface.
- Bake in the centre of the oven at 350¡F for about 25-30 minutes until well risen and the cakes spring back when lightly pressed in the centre.
- Loosen the edges of the cakes and leave in the tins for 5 minutes.
- Turn out, remove the lining paper, and leave to cool on a wire rack.
- When the cakes are cool, sandwich them together with the jam and whipped cream and sprinkle the top with superfine or confectioner's sugar.