Victoria Sandwich
The Victoria sandwich is a classic British sponge, layered with jam and cream and nothing else. Its charm lies in the simple ratio: butter, sugar, flour and eggs are all used in equal weight, so the recipe is easy to remember and scale. Everything is mixed in one bowl with a wooden spoon, no special equipment needed. Finish it with whipped cream or buttercream, depending on how rich you like it.
Instructions
Heat the oven to 200°C (400°F or Gas Mark 6). Grease two cake pans.
Put the butter and sugar in a bowl and beat them together with a wooden spoon until the mixture is soft.
Add the eggs, vanilla essence and flour, then mix until the batter is smooth.
Divide the batter evenly between the two greased pans.
Bake for 20 to 30 minutes, or 10 to 15 minutes in a fan-assisted oven. The cakes are ready when the tops feel firm to the touch.
Let the cakes cool completely on a cooling rack.
Turn one cake upside down and spread it with jam and whipped cream. Set the second cake on top.
Cut into wedges and serve.
Make it personal.
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