Victoria sandwich
Chef:
Marian Keyes
This delightfully light sponge is as traditional as it gets and extremely easy to make. I’ve used
strawberry jam and fresh cream to sandwich the two layers together, but you could use anything
really. Lemon curd and Greek yoghurt, for example. Or raspberry syrup and buttercream icing.
Or Nutella and chocolate shavings. Right, I’ll stop now.
For the cake
200g butter
200g caster sugar
4 eggs
The seeds of 1 vanilla pod or 1 tsp vanilla extract
200g self-raising flour
To decorate
200ml whipping cream
200g strawberry jam
4 tablespoons icing sugar
Preheat the oven to 190ºC/375ºF/gas 5. Butter two 20cm tins and line the bases with baking paper.
Cream the butter and sugar together until pale and fluffy. Add the eggs, one by one, beating between each addition.
The mix mightcurdle a little. Don’t be alarmed. Simply add a tablespoon or two of flour and it should be okay. Stir in the vanilla seeds or extract. Sieve in the flour and fold through.
Divide the mix between the two tins and bake for about 20 minutes, until your skewer comes out clean or the cake bounces back at you when you press it gently.
Cool on a wire rack and remove from their tins. When the cakes are fully cooled, whip the cream until stiff, almost buttery.
Place one cake on a serving plate.
Cover the surface of the cake with a layer of the strawberry jam, then a layer of the cream. Place the second cake on top. The jam and cream might squish slightly out of the sides, so use a knife to scrape off the excess.
Using a sieve, sprinkle icing sugar over the surface of the cake.
Because this recipe uses fresh cream, don’t hang about too long before serving it.
Serves
Makes 8 slices
Main ingredients
Dairy, Flour, Eggs
Recipe Type
Party Food, Cakes & Baking, Dessert, Easy, Entertaining, Cake Stall, Classics
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
