Classic cream Victoria sandwich

19 March 2015 - 02:29 By Sunday Times Food Weekly
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Classic cream Victoria sandwich

Ingredients

  • 200g (1 cup) caster sugar
  • 200g butter, softened
  • 4 extra-large eggs
  • 200g self-raising flour
  • 5ml (1 tsp) baking powder
  • 30ml (2 tbsp) milk
  • 5ml (1 tsp) vanilla essence

Filling

  • 250ml (1 cup) fresh cream, whipped
  • Raspberry jam (see recipe)
  • Icing sugar, for dusting

Method

Preheat the oven to 190C. Spray 2 x 20cm loose-bottomed cake pans with non-stick spray and line with baking paper.

Cream the caster sugar and butter in a bowl. Add the eggs one at a time, beating lightly after each addition. Sift in the flour and baking powder, add the milk and vanilla essence and mix until combined. Do not overbeat.

Divide the mixture between the tins, knocking them on the counter to smooth the tops.

Bake for 20 minutes. The cakes should be golden brown and spring back when touched. Cool in the tin for 5 minutes, then turn out onto a rack.

When cold, spread one cake with jam and cream. Top with the other cake, dust with icing sugar and serve.

Makes 1 cake

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