Yummy Victoria sandwich

    40 min

    Hi everyone, this is a simple and easy to make cake. It's really tasty and only takes 40 minutes to make. It's a great thing to share with friends and family at teatime.


    Cheshire, England, UK
    1 person made this

    Makes: 1 Victoria sponge cake

    • For the sponge
    • 225g butter, room temperature
    • 225g caster sugar
    • 225g self-raising flour
    • 2 teaspoons baking powder
    • 4 large eggs
    • For filling and decorating
    • caster sugar
    • 4 tablespoons raspberry or strawberry jam

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Fan 170 C / Gas 4. Cut 2 circles of parchment to fit the inside of two 20cm sandwich tins. Grease the tins, then line with the parchment and grease the parchment, too.
    2. Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl.
    3. Using the electric mixer on low speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.
    4. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20 to 30 minutes.
    5. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife.
    6. Push the cakes out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack.
    7. When the cakes are cold, remove the lining and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.
    8. Then you can enjoy eating your cake.

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