Ingredients / Shopping List
3 eggs150g S.R, flour150g margarine 150g caster sugarRaspberry jam for filling Sifted icing sugar
150g S.R, flour
150g caster sugar
Raspberry jam for filling
Sifted icing sugar
Prep to Cook: 2 victoria sandwich tins, parchment paper liners, spatula, mixing bowl, hand-held mixer, basin, tablespoon, sieve
Oven 180ºC or Gas Mark 4
Prep: Line each cake tin base with parchment non-stick paper
Use the creaming method to prepare the cake:
Cream the margarine and the sugar until light, pale and fluffy.
Beat in the eggs one by one.
Fold in sieved S.R. Flour and check consistency
Spoon into the prepared cake tins and level out the surface
Cook in the oven for 20 - 25 minutes until golden and bouncy
Carefully remove from tin onto cooling trays
When cold, remove parchment paper.
Mix up the raspberry jam to soften it and spread on the cake
Lift the top cake into place, sift icing over whilst the cake is still on the cooling rack.
Place the cake on serving plate.
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.