Victoria Sandwich

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • Strawberry or raspberry jam
  • Butter cream filling

Heat oven to 350F. Butter two 20cm sandwich tins and line with parchment paper.
In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed. Let cool completely. Pipe the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.  Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.


About prhscience

A Science Educator and her students.
This entry was posted in Dessert, Recipes and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s