Victoria sandwich cake
THIS traditional cake is ideal for any occasion. This method requires the fat and sugar to be creamed together before the other ingredients are added. Serves 8-10.
INGREDIENTS
100g butter or margarine, softened at room temperature if possible
100g caster sugar
2 eggs, beaten
100g self-raising flour
2 tablespoon of jam for filling or buttercream recipe
Icing or caster sugar to dredge
METHOD
1) Grease and line bottom of 2 x 18cm (7in) sandwich tin.
2) Cream the butter and sugar together in a large mixing bowl, beating well until mixture is smooth and glossy.
3) Gradually add the eggs, beating well after each addition.
4) Fold in the flour using a metal spoon. Spread into the prepared tin.
5) Bake on middle shelf of a fairly hot oven at 190C/170C fans/gas 5 for about 30 minutes.
6) When cool, turn on to a wire rack. Fill the cake with jam and dredge the top with icing or caster sugar.