Victoria sandwich cake
Prep time: 12 minutes
Baking time: 25-35 minutes
Servings: 16
Soft, supple, spongy, sumptuous – a cakey embrace with a kiss of jam and a wink of sugar. Teatime just got warmer and cuddlier.
Cake:
| 225g (8oz) | Stork packet, at room temperature |
| 225g (8oz) | caster sugar |
| 4 | eggs, medium |
| 225g (8oz) | self-raising flour, sieved |
Filling:
| 2 | tablespoons jam |
| Caster or icing sugar, to dredge |
Method:
- Start by preheating your oven to 180°C, 350°F or gas mark 4.
- Then place the Stork and sugar into a mixing bowl, and cream together until light and fluffy.
- Gradually beat in the egg (add a little flour with the last bit to prevent curdling).
- Fold in the remaining flour.
- Grease and line the bottom of two 20cm (8 inch) sandwich tins, and spoon half the mixture into each.
- Bake on the middle shelf for 25-35 minutes, turn out, and remove the paper lining and leave to cool.
- Sandwich with jam, sprinkle with caster or icing sugar, and for a proper Victorian tea, serve with cucumber sandwiches, smoked salmon, and a pot of earl grey.
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