Hello everyone, I have finally reached the 30th recipe from Mary Berry’s baking bible; I feel like it has taken a long time to get to this point, but what with balancing uni work and other things at the start of the year, it had to take the backseat. However, I’ve got the whole summer to try and get through as much as a possibly can! I thought that it was about time to do a classic cake, something not too tricky, and which is always lovely to have a slice of with a cup of tea. This was actually made for my nan for a catch up and a chat!
Although the traditional Victoria Sandwich doesn’t use fresh cream, I decided to include it as it just makes it taste so much nicer than jam alone. I suppose the only tip is to make sure the sponges are completely cold before adding the jam (and cream) to prevent them from slipping around and to keep the filling in the middle.
- 225 g butter, softened
- 225 g caster sugar
- 4 large eggs
- 225 g self-raising flour
- 2 tsp baking powder
- 6 tbsp strawberry or raspberry jam
- 150-200 ml double cream, whipped
- Icing sugar, for dusting
- Preheat the oven to 180C/fan 160C/gas mark 4. Grease two 8″ sandwich tins then line the base of each tin baking parchment.
- Add the butter, sugar, eggs, flour and baking powder to a bowl and beat until throughly blended and smooth. Divide the mixture evenly between the tins and level out.
- Bake for around 25-30 minutes, until well risen and springy when touched. Leave to cool in the tins for a few minutes, then turn out, peel off the parchment and leave to cool on a wire rack.
- When these are completely cold, spread on the jam and cream then sandwich together. Sprinkle with sifted icing sugar and enjoy with a cup of tea. Easy and simple, and a classic that’s always enjoyed.