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Classic Victoria Sandwich

supplied by

J Cassidy

For the cake:

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

1 tsp honey

For the filling:

100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
icing sugar, to decorate

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients – minus the honey – together until you have a smooth, soft batter. Add the honey and stir in well.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden 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 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. Keep in an airtight container and eat within 2 days.

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