Here is a delicious Victoria Sandwich Recipe from Saved By Cake: Over 80 Ways To Bake Yourself Happy that is sure to please!
Makes 8 slices
For the cake:
200g butter
200g caster sugar
4 eggs
The seeds of 1 vanilla pod or 1 tsp vanilla extract
200g self-raising flour
To decorate:
200ml whipping cream
200g strawberry jam
4tbsp icing sugar
Butter two 20cm cake tins and line the bases with baking paper. Preheat the oven to 190C.
Cream the butter and sugar together until pale and fluffy. Add the eggs, one by one, beating between each addition. The mix might curdle a little. Don't be alarmed. Simply add a tablespoon or two of flour and it should be OK. Stir in the vanilla seeds or extract. Sieve in the flour and fold through.
Divide the mix between the two tins and bake for about 20 minutes, until your skewer comes out clean or the cake bounces back at you when you press it gently.
Cool on a wire rack and remove from their tins. When the cakes are fully cooled, whip the cream until stiff, almost buttery.
Place one cake on a serving plate (could you get your hands on a paper doily? This retro cake simply cries out for a doily!). Cover the surface of the cake with a layer of the strawberry jam, then a layer of the cream. Place the second cake on top. The jam and cream might squish slightly out of the sides, so use a knife to scrape off the excess.
Using a sieve, sprinkle the icing sugar over the surface of the cake.
Because this recipe uses fresh cream, don't hang about too long before serving it.
*Recipe is from Saved By Cake: Over 80 Ways To Bake Yourself Happy by Marian Keyes rrp $23.99
__small.png)
