Victoria Sponge Sandwich
Category : Cakes & Biscuits
A classic British sandwich cake incorporating light sponge and sweet jam. Perfect for afternoon or high tea!
175g/6oz softened butter
175g/6oz caster sugar
3 large eggs
175g/6oz self-raising flour
1 ½ tsp baking powder
2 x 18cm (7in) greased and lined sandwich tins
4 tbsp jam of your choice for the filling
Icing sugar for dusting
Pre-heat the oven to 180°C/360°F/gas 4. Grease two 18cm (7inch) sandwich tins (preferably with spring bottoms), and line with baking paper.
Cream together the butter and sugar using an electric mixer or hand whisk until the mixture is light and fluffy.
Divide evenly between the two tins and bake in the centre of the pre heated oven for approximately 25 minutes until golden and risen. The cakes should be receding slightly from the edges of the tins and spring back when touched in the centre.
Allow to cool a little in the tins before turning out onto wire racks to cool thoroughly.
Once cold add the jam to one of the cakes and sandwich together. Dust the top of the completed sandwich with icing sugar to serve.