Victoria Sandwich Recipe

Victoria Sandwich Recipes

Ingredients :

175g butter or margarine

175g caster sugar

3 eggs, size 3, beaten

175g self raising flour

3-4 tbsp raspberry jam

caster sugar for dredging

Method :

Preheat oven to Gas 4, 350F, 10 minutes before baking. If not using non-stick sponge tins, then line bases with greased greaseproof paper. Or lightly grease the bases and sides of two 18cm sponge tins with a little oil.

Cream the butter or margarine and sugar together until soft and fluffy. Gradually beat in the eggs, a little at a time, sifting in a little flour between each addition. This ensures that the mixture does not curdle. Sift in the remaining flour and fold into the mixture with a metal spoon. Do not mix in vigorously. Use a cutting action to ensure that you do not destroy the air you have beaten in by the original creaming. If the mixture is too dry carefully fold in 1-2 tbsp tepid boiled water. This will keep the mixture light and fluffy. Other liquids tend to be dense and often result in a heavier sponge. The mixture should have a soft dropping consistency (when you pick the spoon up, and lightly tap on the side of the bowl the mixture should gently drop back into the bowl).

Divide the mixture evenly between each tin. A foolproof method is to weigh each tin after you have put the mixture in. Smooth over the top of the mixture and bake in the center of the oven for 20-25 minutes or until the cake is golden brown and when touched lightly with the tip of a finger, it springs back.

Turn out and cool on wire cooling racks. When cold, if necessary, remove lining paper. Sandwich the sponges together with jam and dredge the top with caster sugar.

For a change, cream 50g butter with 100g icing sugar and the grated rind of one lemon, and use as a filling. This simple, sandwich cake proves that good cooking doesn't need flashy tricks or expensive ingredients. A deliciously light sponge cake filled with raspberry jam - it will a favourite with all the family. So give them a treat today !

Cut into 8 slices

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