The classic Victoria sandwich is always a teatime winner, every bite brings a taste of nostalgia. This particular recipe is Halal and scrumptious!
You'll need two 20cm sandwich tins, non-stick baking paper, cooling rack. If you don't have two tins or space for two tins in the oven, then use one deep thin.
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Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
Cake
200gself-raising flour
200gcaster sugar
200gsoftened butter
4beaten eggs
1tspbaking powder
2tbspmilk
Filling
100gsoftened butter
140gsifted icing sugar
1dropdrop vanilla extract
170gstrawberry jam
3pinchesicing sugar, to decorate
Method
1
Pre-Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. The baking paper will help with keeping the cake from crumbling.
Cake
2
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4
Bake for about 20 Minutes on the top shelf until golden and the cake springs back when pressed. Use a toothpick or a fork to determine if the cake is soggy inside. If the cake if still soggy inside, then place on the lower shelf and bake for longer.
5
Place the cake on a cooling rack to cool.
Filling
6
Beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
7
If you used one sponge, now cut it horizontally. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
8
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Ingredients
Cake
200gself-raising flour
200gcaster sugar
200gsoftened butter
4beaten eggs
1tspbaking powder
2tbspmilk
Filling
100gsoftened butter
140gsifted icing sugar
1dropdrop vanilla extract
170gstrawberry jam
3pinchesicing sugar, to decorate
Directions
1
Pre-Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. The baking paper will help with keeping the cake from crumbling.
Cake
2
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4
Bake for about 20 Minutes on the top shelf until golden and the cake springs back when pressed. Use a toothpick or a fork to determine if the cake is soggy inside. If the cake if still soggy inside, then place on the lower shelf and bake for longer.
5
Place the cake on a cooling rack to cool.
Filling
6
Beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
7
If you used one sponge, now cut it horizontally. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
8
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
