Victoria Sandwich Recipe |
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You will need..... 4 oz. butter 4 oz. castor sugar 2 large eggs, lightly beaten 4 oz. self-raising flour, sieved For the filling and top: Preparation Time 2 tablespoons strawberry jam 10 minutes 2-3 level teaspoons castor sugar
Cooking Time
20 minutes
Oven setting
350ºF; Gas Mark 4
Well grease
two 6 or 7 inch sandwich tins. Cream butter and sugar until pale and
creamy, then beat in the eggs. Add a tablespoon of flour with the last
amount of egg to prevent curdling. Fold in the rest of the flour with a
metal spoon, then divide the mixture equally between the two tins. Bake in a
moderate oven for about 20 minutes. When the cake is cooked the color
should be pale golden and shrinking away from the edges of the tins
and, when lightly pressed with a finger, should spring back into shape.
Turn out to cool on wire tray. When
completely cold, sandwich together with jam and dust with castor sugar.
Quick Tip
Leave
the cake to cool in the tin for about 5 minutes before turning out to
allow it to shrink and therefore be easier to remove from the tin.
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