Wednesday, 16 May 2018

Victoria Sandwich - Fit for a Royal Wedding


Ingredients

  • 3 medium eggs
  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar
  • 175g (6oz) self-raising flour
  • 142ml carton double cream
  • 4-6 level tablespoons raspberry jam
  • caster sugar, for dredging
  • 2 x 18cm (7in) round sandwich tins, greased and base lined with baking parchment

    Method

  • Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
  • Bake the cakes in the centre of a preheated oven – 180°C/350°F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
  • Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.
  • Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.
  • The unfilled Victoria sponge cakes can be packed in freezer bags and frozen for up to 3 months. Allow to defrost before filling.



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