Now, I am fully and completely aware that nearly everyone who reads this blog is interested in food; and therefore can make a pretty decent Victoria sandwich. In this post I do not plan to “reinvent the wheel” but it’s just a way to show you how you can make a decent Victoria sandwich with doesn’t dry out, has a good consistency, always rises nicely and the recipe can be scaled up or down.
To make this cake you will need:
3 large eggs (try to make sure they’re free range!)
170g (6oz) caster sugar
170g (6oz) self raising flour
170g (6oz) butter
The cake filling of your choice (I like jam and butter cream, but you could use Nutella or marscapone if you prefer)
Preheat the oven to 180°C. Line your cake tins with greaseproof paper.
Add your eggs and sugar to your mixing bowl and whisk until they are fluffy and a primrose yellow colour. You should be able to leave a trail of the mixture on top of the surface of the eggs and sugar.
Fold in the flour. Melt the butter and fold in 1/3 at a time.
Don’t worry, the mixture is runnier than your average cake mix.
Divide the mixture between the 2 cake tins.
Bake for around 12 minutes, until a skewer comes out clean when poked into the cake and the cake has shrunk away from the sides.
Cool on a wire cooling rack. Remove the paper and sandwich the two cakes together with the filling of your choice.
This cake is fabulous with a cup of tea, or as a birthday cake. It’s also quick and easy to make. Please try this alternative method of making a cake (as opposed to creaming butter and sugar) at least once. Its so worth it!