Victoria Sandwich Cake

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curry on cake femalefocusonline qf nov2021Named after Queen Victoria the Victoria Sandwich cake is one of UK’s popular treats. A classic sponge cake usually has strawberry jam with a butter filling or fresh whipped cream in the middle. The butter cream and sponge can be flavoured but we have kept it simple with a drop of vanilla essence.


170g caster sugar
170g butter, softened
4 large eggs
170g self-raising flour, sieved
1 tsp baking powder

For the filling:
100g butter, softened
140g icing sugar, sifted
170g strawberry jam
1 teaspoon vanilla essence
Fresh strawberries halved to decorate the top

TIME Prep 40 minutes, Cook 25-30 minutes, plus time for cooling

Preheat the oven to 180˚C/fan 160˚C/ gas mark 4. Grease and line two 20cm sandwich cake tins with baking parchment.
In a large bowl, cream the sugar and butter together until light and fluffy.
Whisk the eggs and gradually add to the mixture bit by bit; beat well after each addition.
Gently fold the flour and the baking powder into the mixture, and then divide equally between the two cake tins.
Bake for 25 minutes in the middle of the oven until golden in colour and it springs back when pressed. Remove from the oven; allow to cool for five minutes before turning out onto a cooling rack to cool completely.
In a bowl beat the butter until smooth and creamy, gradually add, and beat in the icing sugar. Add the vanilla extract and mix well. Beat the sugar and butter until smooth – if the icing is too stiff, add a 1-2 tablespoons of boiling water.
Spread the jam over the bottom of one cake. Use half of the butter cream and spread it over the bottom of the other cake. Gently sandwich the two cakes together. Spread the remaining butter cream on top of the cake and decorate with the fruit.

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