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VICTORIA SANDWICH CAKE Recipe | |
British Cakes | |
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Ingredients:
Butter - 175g (6 oz), softenedCaster sugar - 175g (6 oz) Eggs - 3 Self raising flour - 175g (6 oz), sifted Jam - 3 tbsp Icing sugar - sifted, optional, or caster sugar
Directions:
Source:The Giant British CookbookThis popular type of cake is made with a creamed mixture based on equal amounts of flour, sugar and fat. The fat enables it to keep moist longer than the fatless or 'true' sponge. Serves 8 Prepare two 18cm (7 inch) sandwich tins. Cream the butter and sugar together until very pale in colour, light in texture and fluffy. Beat in the eggs, one at a time, adding 1 tablespoon of the flour with each one. Gently fold in the remaining flour with a metal spoon. Transfer to prepared tins and smooth the tops with a knife. Bake at 180 0C / 350 0F / Gas 4 for 25-30 minutes or until well-risen, golden brown and firm. Leave in the tins for 2-3 minutes. Turn out on to a wire cooling rack. Leave until cold. When cold sandwich together with jam. Dust the cake with icing sugar. VARIATION: Jam and Cream Sandwich Follow the recipe and method for Victoria Sandwich. When the cakes are cold, sandwich together with 3 tablespoons of jam and 4 tablespoons of double cream, whipped until thick. Dust with icing sugar. | |