Victoria Sandwich Recipe


Victoria Sandwich Recipe
about 6 oz butter
about 6 oz caster sugar
3 large eggs
about 6 oz self-raising flour
pinch of salt
1-2 tablespoons milk

To finish
3 tablespoons warm jam, or lemon
curd caster sugar (for dredging)
Deep 8-inch diameter sandwich tin

Grease and line sandwich tin ; set the oven at 350° F or Mark 4. Using the creaming method, soften the butter in a bowl, add the sugar and cream them to­gether until soft and light. Whisk the eggs, add a little at a time and then beat thoroughly. Sift the flour with the salt and fold into the mixture a third at a time, adding enough milk to make the mixture drop easily from the spoon. Spread the mixture in the prepared tin and bake in pre-set oven for about 40-45 minutes.

To test if cake is ready press lightly with fingertips and it should spring back. The colour should be golden-brown, and the cake shrink from sides of the tin. Have two wire cooling racks ready, and put a folded clean tea towel or double thickness of absorbent paper on one of them.

Loosen the sides of the cake with a round-bladed knife, place the rack with the towel or paper on top of the cake (towel next to it) and turn over; remove the tin and disc of paper from the base. Place second rack on top of cake base and carefully and quickly turn it over again. This prevents the cake having the marks of cake rack on its top.

When the cake is cool split in half, fill with jam or lemon curd ; dust top with caster sugar.

To make a good Victoria sandwich, weigh eggs in their shells and use exact equivalent of butter, sugar and flour.