Classic Victoria sandwich
Prep:
10 mins
Cook:
20 mins
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
100g butter, softened
140g icing sugar, sifted
Drop vanilla extract (optional)
340g jar good-quality strawberry jam
Icing sugar, to decorate
Preheat oven to 170°C/325°F/Gas 3.
Grease two 20cm sandwich tins with butter and line with greaseproof paper.
In a large bowl, beat the caster sugar, butter, eggs, flour, baking powder and milk together until you have a smooth soft batter.
Divide the mixture evenly between both tins, smoothing the surface with the back of a metal spoon.
Place in the oven to bake for about 20 mins until golden and springy to the touch.
Turn out onto a wire rack and leave to cool while you make the icing.
To make the filling, beat the butter until pale and fluffy and then add in the icing sugar a little at a time, beating continuously.
Add in vanilla extract and mix well.
Spread the butter cream over the top of one of the sponges, spread jam on top of the butter cream and sandwich the sponges together.
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Serves
makes 10 slices
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Eggs
Recipe Type
Party Food, Cakes & Baking, Dessert, Easy, Entertaining, Kids Food
Level of Difficulty
Easy
