Victoria Sandwich Recipe
Ingredients
| Unsalted butter | 250 Gram, softened | |
| Caster sugar | 250 Gram | |
| 4 eggs, lightly beaten | ||
| Raisin | 250 Gram | |
| Salt | 1 Pinch | |
| Milk | 1 Tablespoon | |
| 1 teaspoon vanilla essence, raspberry or strawberry jam, for filling | ||
Directions
1. Put all the ingredients into the bowl of an electric mixer, set the mixer to medium and whisk together for 1 minute or until evenly blended.
2. Oil and base-line 2 x 20 cm (8 inch) cake tins. Divide the mixture equally between the tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25-30 minutes or until risen and firm to the touch. Remove from the oven, leave to cool in the tin for 5 minutes and then transfer the sponge cakes to a wire rack to cool.
3. Sandwich the sponges together with jam and serve dusted with caster sugar.
2. Oil and base-line 2 x 20 cm (8 inch) cake tins. Divide the mixture equally between the tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25-30 minutes or until risen and firm to the touch. Remove from the oven, leave to cool in the tin for 5 minutes and then transfer the sponge cakes to a wire rack to cool.
3. Sandwich the sponges together with jam and serve dusted with caster sugar.
Chef
