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Victoria Sandwich Recipe
|Butter/Margarine||4 Ounce (125 Grams)|
|Caster sugar||4 Ounce (125 Grams)|
|Self-raising flour||4 Ounce, sifted (125 Grams)|
|Hot water||1 Tablespoon|
|Double cream||150 Milliliter, lightly whipped|
|Caster sugar||2 Tablespoon (For Sprinkling)|
Calories 692 Calories from Fat 397
% Daily Value*
Total Fat 45 g68.8%
Saturated Fat 15.4 g76.9%
Trans Fat 0 g
Cholesterol 166.7 mg55.6%
Sodium 402 mg16.7%
Total Carbohydrates 65 g21.8%
Dietary Fiber 0.89 g3.6%
Sugars 41.6 g
Protein 7 g13.6%
Vitamin A 16.6% Vitamin C 1.6%
Calcium 11.8% Iron 10.2%
*Based on a 2000 Calorie diet
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.