Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 Classic victoria sandwich Ingrediants 200g caster sugar 200g softened butter 3 large eggs , beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk For the filling which is optional(I personally never use butter cream as the sponge is so light and moist that I don't think it needs it, I just use Jam.) 100g butter , softened 140g icing sugar , sifted drop vanilla extract (optional) 340g jar good-quality strawberry jam icing sugar , to decorate 1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter. 2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely. 3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days. I must say that this is one of the least healthy recipes but it is totally foolproof and comes out so well everytime, I do cream the butter and the sugar before adding the other ingrediants, this recipe is seriously easy and impressive to all who have the fortune to eat it. Fitzy Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.