Ingredients Jump to Instructions ↓

  1. Victoria Sponge/Victoria Sandwich Cake

  2. 6 ounces butter, softened

  3. 6 ounces caster sugar

  4. 3 eggs

  5. 6 ounces self-rising flour, sifted

  6. 3 tablespoons jam (preferably raspberry)

  7. Icing sugar, optional

  8. Prepare two 7-inch sandwich tins (this size is used in the UK).

  9. Cream the butter and sugar together until very pale in colour,

  10. light in texture and fluffy.

  11. Gently fold in the remaining flour with a metal spoon. Transfer

  12. to prepared tins and smooth the tops with a knife. Bake at 350F.

  13. for 25-30 minutes or until well risen, golden brown and firm.

  14. Leave in the tins for 2-3 minutes. Turn out on to a wire cooling

  15. rack. Leave until cold.

  16. When cold, sandwich together with jam. Dust the cake with icing

  17. sugar.

  18. Variation:

  19. Jam and cream sandwich: Follow above method but sandwich together

  20. with the jam and 4 tablespoons of whipping cream, whipped until

  21. thick.


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