Victoria Sandwich


Ingredients for 1 large cake

  • 225g of unsalted butter, softened
  • 225g of caster sugar
  • 4 large eggs, at room temperature
  • 1/2 a teaspoon of vanilla extract
  • 225g of self raising flour, sifted
  • 1 tablespoon of milk, at room temperature

Step One

Preheat the oven to 180 degrees Celsius. Put the soft butter into a mixing bowl and beat with an electric mixer or wooden spoon for around 1 minute, and make sure that it is very creamy.

Step Two

Whilst still beating, gradually add the sugar into the mixture and continue beating for around 3-4 minutes. The mixture will be almost white and very fluffy. Break the eggs in a small bowl, and beat with the vanilla extract but not too much. Slowly add this mixture a tablespoonful at a time, and beat well after each addition. If it looks as though it may curdle, add a tablespoon of the sifted flour and continue.

Step Three

Sift the flour again, but into the mixture. Then, carefully fold the flour into the mixture using a large metal spoon. Make sure this is done lightly because as much air as possible is needed.

Step Four

When you can see no more flour in the mixture, divide it between two tins. Spread the mixture all around the tin, right into the edges. Bake for 20-25 minutes, and make sure it springs back when pressed.

Step Five

After leaving the cakes to cool for around one minute, take the cakes out of the tins and leave to cool completely before adding jam. Set both sponges upside down, spreading jam over one and butter icing over the other before fixing it together and dusting icing sugar on top.