Classic and timeless, the Victoria Sandwich Cake is perfect for afternoon tea or any special occasion! This delicacy will have guests coming back for more.
Ingredients:
- 200g (1 cup) unsalted butter, softened, plus extra for greasing
- 200g (1 cup) caster sugar
- 4 large eggs
- 200g (1 1/2 cups) self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- strawberry jam (or raspberry jam)
- icing sugar to dust (optional)
Method:
Preheat the oven to 180°C (350°F). Grease and line two 20cm round cake tins with baking paper.
In a large mixing bowl, cream the softened butter and caster sugar until light and fluffy.
Whisk in the eggs, one at a time, until well combined.
Sift the self-raising flour and baking powder into the bowl and fold in gently until smooth.
If the mixture is too thick, add the milk and mix until you have a soft, dropping consistency.
Pour the mixture evenly into the prepared cake tins and smooth down the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back when lightly touched.
Remove the cakes from the oven and leave in the cake tins for 5 minutes before transferring to a wire rack to cool completely.
When completely cooled, spread one layer with strawberry jam and place the second layer on top.
Dust the top of the cake with icing sugar if desired and serve with a cup of tea or coffee.
