The basic Victoria sandwich is at all times a teatime winner – each chew brings a style of nostalgia

  • Preparation and cooking time
    • Prep:20 minutes
    • Prepare dinner:20 minutes
  • Simple
  • Cuts into 8-10 slices

  • Freezable (Sponges could be frozen earlier than filling)

Diet: per serving
Spotlight Nutrient Unit
kcal 599
fats 40g
saturates 23g
carbs 56g
sugars 38g
fibre 1g
protein 6g
low in salt 0.35g

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Elements

  • 200g unsalted butter, softened, plus additional for greasing
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200g self-raising flour, plus additional for dusting
  • about 6 tbsp raspberry jam
  • 250ml double cream, whipped
  • icing sugar, for dusting

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Technique

  • STEP 1

    Warmth oven to 190C/170C fan/fuel 5. Grease and flour two 20cm sandwich tins.

  • STEP 2

    Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract right into a bowl and beat effectively to a creamy consistency.

  • STEP 3

    Slowly beat in 4 medium eggs, one after the other, then fold in 200g self-raising flour and blend effectively.

  • STEP 4

    Divide the combination between the cake tins, place into the oven and bake for about 20 minutes till risen and golden brown. The desserts ought to spring again when gently pushed within the center.

  • STEP 5

    When prepared, take away from the oven and permit to chill for five minutes within the tin, earlier than turning out onto a wire rack and cooling fully.

  • STEP 6

    Unfold about 6 tbsp raspberry jam onto one cake and prime with 250ml whipped double cream. Sandwich the desserts collectively and dirt with icing sugar.

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