Victoria sandwichby Janet Swann |
| Preperation time: 30 mins Cooking time: 25 mins Serves: 8 |
| Recipe Ingredients |
| 175g self-raising flour; 175g butter; 175g caster sugar; 3 large eggs; 1 tbsp milk (optional); 4 tbsp strawberry jam; icing sugar for dusting for the buttercream filling: 50g butter; 100g icing sugar, sifted; 1 tbsp milk; pure vanilla essence; grated zest of 1 lemon; 25g melted chocolate. |
| Recipe Method |
| Grease and line the bases of two 20cm sandwich
cake tins. Beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well and sprinkling in a little flour each time to prevent it curdling. Fold in the rest of the flour and add a little milk if mixture is too thick. Divide the mixture between the two cake tins and level the tops. Bake in a preheated oven (180c/gas4) for 25 mins until cooked through. Turn the cakes out onto a wire rack to cool. Meanwhile make the buttercream filling. In a bowl mix the butter, icing sugar and milk. Add a few drops of vanilla essence, lemon zezt and the melted chocolate. Mix together well. Spread the strawberry jam on top of one of the cake layers, and then on top of that, the buttercream. Top with the other cake layer. Dust with icing sugar to serve. |
| More recipes: |
| Chocolate caramel
shortbread Basic Fairy cakes Sticky toffee pudding Mocha Victoria sponge Buttermilk scones |
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