This Victoria Sandwich Cake is light, fluffy ...... & delicious served with afternoon tea !
Fresh out of the oven, sandwiched together with tangy strawberry jam .... now all it needs is a nice cuppa tea .... mmmmVictoria Sandwich Cakes always remind me of an old fashioned treat. The original recipe and origins of the cake date back to England in the 1800's - so I'm not surprised !
They are a great cake to make when you have no icing sugar in the house, because a simple dusting of sugar and a bit of jam is all that is needed to make them both pretty and tasty.
Last weekend my husband said he felt like a “vanilla type cake” and asked if I’d make him one (“pleeeeeze !”) Well, of course I jumped at the chance (not that I need an excuse) because you know how much I love baking ! I had not made this recipe for some time, but it was still just as good as I remembered it.
As luck would have it, I had this cake to serve with tea the following day when we had an unexpected visitor on the farm – needless to say, it was finished by that night !
Victoria Sandwich Cake (from “Cooking For Everyone” by “Good Housekeeping”)
175 gm Butter
175 gm Caster Sugar (very fine sugar)
3 Eggs, beaten
175 gm self-raising Flour
2 tbsp Jam (I use Strawberry)
Caster Sugar, to dredge
Butter two 18 cm sandwich tins & line the base of each with a round of buttered greaseproof paper. Beat the butter and sugar together until pale & fluffy. Add the eggs a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.
Place half the mixture in each tin and level with a knife. Bake in the oven at 190’C/375’F/Gas Mark 5 for about 20 minutes, until they are risen, firm to the touch & beginning to shrink away from the sides of the tins. Turn out & cool on a wire rack.
When the cakes are cool, sandwich them together with the jam & sprinkle the top with caster sugar.
They are a great cake to make when you have no icing sugar in the house, because a simple dusting of sugar and a bit of jam is all that is needed to make them both pretty and tasty.
Last weekend my husband said he felt like a “vanilla type cake” and asked if I’d make him one (“pleeeeeze !”) Well, of course I jumped at the chance (not that I need an excuse) because you know how much I love baking ! I had not made this recipe for some time, but it was still just as good as I remembered it.
As luck would have it, I had this cake to serve with tea the following day when we had an unexpected visitor on the farm – needless to say, it was finished by that night !
Victoria Sandwich Cake (from “Cooking For Everyone” by “Good Housekeeping”)
175 gm Butter
175 gm Caster Sugar (very fine sugar)
3 Eggs, beaten
175 gm self-raising Flour
2 tbsp Jam (I use Strawberry)
Caster Sugar, to dredge
Butter two 18 cm sandwich tins & line the base of each with a round of buttered greaseproof paper. Beat the butter and sugar together until pale & fluffy. Add the eggs a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.
Place half the mixture in each tin and level with a knife. Bake in the oven at 190’C/375’F/Gas Mark 5 for about 20 minutes, until they are risen, firm to the touch & beginning to shrink away from the sides of the tins. Turn out & cool on a wire rack.
When the cakes are cool, sandwich them together with the jam & sprinkle the top with caster sugar.
