Classic Victoria Sandwich
knob of butter, melted
8oz/225g butter, softened
8oz/225g caster sugar
4 large free-range eggs
8oz/225g self-raising flour, sifted (you may need a bit extra)
For the filling:
6 tbsp good-quality strawberry jam
280ml/10 fl oz heavy/double cream, lightly whipped
To serve:
icing sugar, for dusting
For this sponge cake recipe, you'll need two 15cm-17.5cm/6in-7in cake tins
- Preheat the oven to 180C/350F/Gas 4.
- Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.
- In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes).
- Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.
- Fold in the flour using a large metal spoon. Be careful not to over-mix it.
- Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the center with the tip of the spatula if you don't want them to be pointed in the middle.
- Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in color.
- Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack, remove the greaseproof paper and leave to cool completely (for about half an hour).
- Spread the sponge with the jam and the whipped cream, then carefully sandwich together.
- Dust with icing sugar and serve.
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