Victoria sandwich is very traditional, it was created for the coronation of Queen Victoria.  The fact that we still love it is a strong recomendation that it is a good recipe for a cake to cut, eat and enjoy time and time again.

Cooks Know How:  The creaming method is a well know way of preparing a cake.  It uses equal quantities of eggs, sugar, margarine and flour.  Creaming or beating enables the fat and sugar to combine and trap air to make a light textured cake.  Extra help is provided by beating in the eggs as air is trapped again.  S.R. flour has raising agents in it which assist the rising of the cake to make it light.  On cooking in the oven firstly the fats melt, air expands, flour helps raising and sugar dissolves.  Secondly towards the end of the cooking the eggs set, gluten in the flour sets and some browning takes place so that the risen cake looks cooked and tasty.   Gently press the cake to check if it is bouncy, no need to stab it with a skewer!  Cool to allow steam to escape and fill with jam and decorate with sifted icing sugar.