Victoria sandwich
A right royal treat!
No Christmas cake for us today - instead a simple Victoria sandwich. Named for Queen Victoria, who apparently loved them, the most difficult thing about making this cake is making sure you have TWO sandwich tins available! I used blackberry jam for the filling, which is Tom's favourite - but strawberry or raspberry also work well.
Ingredients
For the cake:
- 200g sugar (caster or granulated)
- 200g butter or margarine
- 4 beaten eggs
- 200g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- a little icing sugar (to decorate the top of the cake)
For the filling:
- 100g butter
- 140g icing sugar
- a couple of drops vanilla extract (optional)
- about a quarter of a jar strawberry, raspberry or blackberry jam
Method
- Cream the butter and sugar together in a large bowl using a wooden spoon. Then, stir in the beaten eggs.
- Add in the flour, baking powder and milk and mix until you have a smooth mixture.
- Divide the mixture between two sandwich tins, 20cm in diameter, which have beeen greased and lined with baking paper.
- Bake for around 20 minutes until the sponges are golden and a little springy. You can also poke in a knife or skewer - and make sure that it comes out clean - to check that the sponges are cooked.
- Once done, turn out onto a wire rack to cool.
- Whilst the sponges are cooking, make the buttercream filling. Beat the butter until smooth and creamy, then add in the icing sugar and the drops of vanilla essence.
- Once the sponges have fully cooled, spread the buttercream on the bottom of one of them. Top it with the jam and then place the second sponge on top to make the sandwich.
- Dust the top of the cake with a sprinkling of icing sugar to make the cake look pretty!