British Cakes

Butter - 175g (6 oz), softened
Caster sugar - 175g (6 oz)
Eggs - 3
Self raising flour - 175g (6 oz), sifted
Jam - 3 tbsp
Icing sugar - sifted, optional, or caster sugar

Source:The Giant British Cookbook

This 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.


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.


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