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Victoria sandwich
Make the most of afternoon tea with this classic cake, instead of the traditional jam try making a chocolate sandwich
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Each serving contains:
MED
SALT
0.3g
HIGH
SUGAR
18.2g
MED
SAT
2.4g
MED
FAT
11g
Ingredients
switch to imperialFor the cake
- 100g butter or margarine
- 100g caster sugar
- 2 medium eggs
- 100g self-raising flour or sponge flour
- 1 tbsp milk
- 3-4 drops vanilla extract
- oil or margarine for greasing
- 25g icing sugar
- 2-3 tbsp strawberry jam
Method
Preheat the oven to 180°C or gas mark 4.
Cream the fat and sugar together in the mixing bowl using a wooden spoon until smooth.
Then, beat the eggs in a small bowl with a fork and add to the fat and sugar a tablespoon at a time, mixing well. Stir in the vanilla extract.
Use a tablespoon to gently fold in the sieved flour so the mixture is 'soft and dropping' when flicked with the tablespoon.
Divide the cake mix equally between the two lightly greased 18cm cake tins.
Bake in the centre of the oven for 20 to 25 minutes until well risen and golden brown. The cakes should be springy to the touch when lightly pressed.
Leave the cakes to cool for 10-15 minutes in the tins, then turn out onto the wire rack.
When cool spread the jam on the base of one cake and sandwich the two cakes together. Then sprinkle with icing sugar and serve.
Other options
Try a chocolate version of Victoria sandwich by replacing 25g of the flour with sieved cocoa powder.Nutritional information
| Nutrient | Per 100g | Per 59g portion |
|---|---|---|
| Energy | 352 kcal (1480 kJ) | 209 kcal (878 kJ) |
| Protein | 4.8g | 2.8g |
| Carbohydrate | 44.4g | 26.3g |
| (of which sugars) | 30.7g | 18.2g |
| Fat | 18.5g | 11g |
| (of which saturates) | 4.05g | 2.4g |
| Fibre | 0.6g | 0.3g |
| Sodium | 0.23g | 0.14g |
| Salt | 0.6g | 0.3g |
Allergy advice
Contains: Wheat (gluten), milk, egg.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.
