Victoria sandwich cake difficulty ** #115

Cuts into 8
Preparing time: 15 minutes 
Cooking time: 25 minutes 

  • 175 g slightly salted butter, softened
  • 175 g caster sugar, plus extra for sprinkling 
  • 3 eggs
  • 175 g self-raising flour 
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla bean paste or extract 
  • 1-2 tablespoons milk 
For the filling 
  • 150 ml double cream 
  • 5 tablespoons raspberry or strawberry jam 

  1. Beat together the butter, sugar, eggs, flour, baking powder and vanilla in a bowl until pale and creamy 
  2. Stir in the little milk so that the mixture drops easily from a wooden spoon when tapped against the side of the bowl 
  3. Divide the mixture evenly between 2 greased, base-lined and floured 18 cm sandwich tins and level the surface 
  4. Bake in preheated oven, 180 C( 350 F),Gas Mark 4, for 25 minutes or until risen and just firm to the touch 
  5. Loosen the edges, turn out onto a wire rack and peel off the lining paper
  6. Leave to cool 
  7. Make the filling 
  8. Whip double cream in a bowl until just holding its shape 
  9. Sandwich the cakes together using the jam and cream 
  10. Serve sprinkled generously with caster sugar
  11. Enjoy! :-)

No comments:

Post a Comment