Classic Victoria sandwich recipe

Method

1. 1

   Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

2. 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. 3

   Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

4. 4

   Bake for about 20 mins until golden and the cake springs back when pressed.

5. 5

   Turn onto a cooling rack and leave to cool completely.

6. 6

   To make the filling, 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. 7

   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. 8

   Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Nutrition

calories

507 calories

fatContent

27.05 grams fat

fiberContent

0.8 grams fiber

sugarContent

45 grams sugar

sodiumContent

0.9 milligram of sodium

proteinContent

5 grams protein

carbohydrateContent

61.02 grams carbohydrates

saturatedFatContent

16 grams saturated fat

Indicative values from the source, for the original recipe.

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