Victoria Sandwich Recipe
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Interest GroupParty
Ingredients
| Butter/Margarine | 125 Gram | |
| Caster sugar | 125 Gram | |
| Eggs | 2 | |
| Self-raising flour | 125 Gram, sifted | |
| Hot water | 1 Tablespoon | |
| 150 ml pint) double cream, lightly whipped | ||
| Jam | 3 Tablespoon (TO FINISH:) | |
| Caster sugar, for sprinkling | ||
Directions
Line and grease two 18 cm (7 inch) sandwich tins.
Cream the fat and sugar together until light and fluffy.
Beat in the eggs, one at a time, adding a tablespoon of the flour with the second egg.
Fold in the rest of the flour, then the water.
Divide the mixture between the prepared tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until the cakes are golden and spring back when lightly pressed with the fingers.
Turn on to a wire rack to cool.
Sandwich the cakes together with the cream and jam and sprinkle the top with caster sugar.
Cream the fat and sugar together until light and fluffy.
Beat in the eggs, one at a time, adding a tablespoon of the flour with the second egg.
Fold in the rest of the flour, then the water.
Divide the mixture between the prepared tins and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until the cakes are golden and spring back when lightly pressed with the fingers.
Turn on to a wire rack to cool.
Sandwich the cakes together with the cream and jam and sprinkle the top with caster sugar.
Chef
