The very best Victoria sandwich
40 min
This Victoria sandwich is filled with jam and fresh cream and is really moist and light.
2 people made this
Ingredients
Makes: 1 cake
- For the cake
- 225 g (8 oz) softened butter
- 225 g (8 oz) caster sugar
- 4 large eggs
- 225 g (8 oz) self-raising flour
- 2 level teaspoons baking powder
- For the filling
- strawberry or raspberry jam
- 1 (300ml) tub double cream
- icing sugar
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Preheat oven to 180 C / Gas 4. Line and grease two 20cm (8in) sandwich tins.
- Mix all cake ingredients together till combined, be careful not to overmix. Divide mixture between the 2 tins.
- Bake until well risen, about 25 minutes.
- Let cool for 5 minutes, then turn out on a cooling rack.
- Spread a layer of strawberry or raspberry jam on each cake.
- Whip up some double cream and put on top of jam. Sandwich the cakes together and sprinkle with icing sugar. Serve.
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