Saturday, 13 October 2012

Classic Victoria Sandwich

Although we're fans of trying out new recipes and experimenting with flavours here at HQ, there's no denying the allure of a simple, classic cake.  Today we're sharing one of the most basic yet delicious cakes created and named after Queen Victoria, who it's reported enjoyed nothing more than a slice of sponge cake with a cup of tea, and who could blame her? 

Classic Victoria Sandwich

Serves 10 | To prepare 10 mins | To cook 20 mins


For the cake
  • 200g caster sugar
  • 200g softened butter 
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
For the filling
  • 100g butter, softened 
  • 140g icing sugar, sifted
  • 1 drop of vanilla extract (optional)
  • 340g jar good-quality raspberry or strawberry jam. 
  • icing sugar to decorate 
  • Heat oven to 190C|Fan170C|Gas 5 
  • Butter two 20cm sandwich tins and line with non-stick baking paper.
  • In a large bowl, beat all the cakes ingredients together until you have a smooth, soft batter. 
  • Divide the batter between the tins, smooth the surface with a spatula or the back of a spoon.  
  • Bake for for about 20 minutes util golden brown and the cake springs back when pressed. 
  • Turn onto a cooling rack and leave to cool completely. 
  • To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar.
  • Beat in the vanilla extract if you're using it. 
  •  Spread the butter cream over the bottom of one of the sponges. 
  • Top it with jam, and sandwich the second sponge on top. 
  • Dust with a little icing sugar before serving. 
*Tip- Keep in an airtight container and eat within two days. 

Enjoy with a nice cup of tea!



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