Victoria Sandwich
In this recipe, you'll create a classic sponge cake that's light, tender, and perfect for any occasion. The method involves creaming softened butter and sugar to create a fluffy base, while gently folding in eggs and flour to achieve a delicate texture. Once baked to golden perfection, you can enjoy this versatile sponge cake on its own or turn it into a delightful jam-filled treat by sandwiching it with buttercream and jam.
— Constant Cookbook
Ingredients
- 4oz softened butter
- 4oz caster sugar
- 2 standard eggs
- 4oz self-raising flour, sifted
Instructions
- Prepare two 18cm/7inch sandwich tins
- Cream butter ans sugar together until very pale in colour, light in texture and fluffy
- Beat in whole eggs, one at a time, adding a tablespoon of flour with each
- Gently fold in the remaining flour with a metal spoon
- Transfer to tins and smooth tops with knife
- Bake in centre of oven at (180c/350f or gas mark No4)
- for 25 to 30 mins (or until well risen, golden brown and firm
- Leave to cool in tins for a while. Turn out onto wire racks
- To make into jam sandwich: use butter cream or whipped cream to sandwich together add jam if liked.
Yield
Serves 8
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