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recipes
Large Victoria Sandwich Cake
•
200g caster sugar
•
200g softened butter or margarine
•
4 medium eggs
•
200g Self raising flour
•
1 tsp baking powder
•
Few drops of vanilla essence
For the filling
•
2 tbsp of seedless raspberry jam
•
300ml whipping cream
Tip
Alternatively try filling with our vanilla butter cream recipe below.
1. Preheat the oven to 200°C / 180°C (fan) / gas mark 6.
2. Place all the ingredients in a large bowl. Using the twin beater attachment and speed
setting 1, combine for approximately 40 seconds. Scrape down the bowl and whisk
for a further 40 seconds on speed setting 10 until smooth and creamy.
3. Divide between 2 lined sandwich tins, smooth and bake for 25-30 minutes.
4. Remove from the tins onto a wire rack and leave to cool.
5. Place the jam into a small bowl and stir briskly to soften it.
6. Spread the softened jam onto one of the cake halves.
7. Place the cream into the beaker and whip using the twin beater attachment until soft
peaks are formed.
8. Spread the cream over the layer of jam and carefully place the remeaining cake half
on top. Dust with icing sugar to decorate.
Vanilla Butter Cream
•
100g softened butter
•
140g sieved icing sugar
•
2 drops of vanilla essence
1. Place all the ingredients into a medium sized bowl. Use a spoon to gently combine
the ingredients.
2. Using the twin beater attachment cream the butter into the icing sugar. Use a speed
setting of 2 for 20 seconds until the mixture is light and creamy.
20
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