FoodCoop Recipes
Classic Victoria Sandwich
Quintessentially British. Light, golden sponge, sandwiched together with creamy, sweet butter icing and fruity jam.
Serves
10 - 12
Ingredients
200g Co-operative Fairtrade caster sugar
200g butter (plus extra for greasing)
4 eggs
200g Co-operative farm self-raising flour
1 tsp baking soda
2 tbsp milk
for the filling:
100g butter
120g icing sugar
Jar of strawberry jam
icing sugar for dusting
Method
Pre heat the oven to 200C/180C fan/gas 6. Butter two 20cm cake tins, and line with baking paper. In a bowl, mix all of the sponge ingredients together until you have a creamy smooth mixture.
Pour equal amounts of the mixture into each tin. Bake for around 20 minutes, or until golden and spongy. Leave to cool for 30 minutes.
Meanwhile, make the filling. Whisk together the butter and icing sugar, until smooth and pale in colour. Spread jam over the bottom of one of the sponges, and top with a layer of butter cream. Place the other sponge on top, and decorate with any butter cream that is left.
Sprinkle with icing sugar and serve.
