Classic Victoria sandwich
Cuts into 10 slices
| prepPreheat oven to 190°C / 375°F (fan 170°C / 340°F, gas 5) | |||||
| prepButter two 20 cm sandwich tins and line with non-stick baking paper | |||||
| 200 g caster sugar | Beat cake batter until smooth | Divide between tins, smooth surface | Bake 190°C / 375°F, 20 min; cool on rack | Spread buttercream on one sponge, top with jam, sandwich | Dust with icing sugar & serve |
| 200 g softened butter | |||||
| 4 eggs, beaten | |||||
| 200 g self-raising flour | |||||
| 1 tsp baking powder | |||||
| 2 tbsp milk | |||||
| 100 g softened butter | Beat butter until creamy, beat in icing sugar & vanilla | ||||
| 140 g icing sugar, sifted | |||||
| drop vanilla extract (optional) | |||||
| 170 g strawberry jam | |||||
| icing sugar to decorate | |||||
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