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Victoria sandwich sponge cake

  • 8servings
  • 35minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the cake:

  2. 225g unsalted butter

  3. 225g caster sugar

  4. 1 teaspoon vanilla extract

  5. 4 large eggs

  6. 200g self-raising flour

  7. 25g cornflour (optional - if not used replace with 25g self-raising flour)

  8. 1 teaspoon baking powder

  9. 3-4 tablespoons milk

  10. For the filling:

  11. 2-4 tablespoons any flavoured jam

  12. 125ml (or simply a 142ml tub) double cream

  13. 1-2 tablespoons caster sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas mark 4. If the tins are loose bottomed you don't need to line them, otherwise do.

  2. Add the butter, sugar vanilla and eggs one at a time to a bowl, adding a spoonful of flour between each. Fold in the rest of the flour and the cornflour, adding no baking powder. Then add the milk. Pour and scrape the batter into the tins and bake for about 25 minutes, until the cakes are beginning to come away at the edges, are springy to the touch on top and a cake tester comes out clean. Leave the cakes in their tins to cool on a wire rack for 10 minutes before turning out to cool completely.

  3. When you're ready to eat the cake, put one layer on a plate, right-way up and spread with jam. whip the cream until it's thickened, but still soft and spread over the jam. Sit the other cake on top, and sprinkle over a tablespoon or so of caster sugar

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