Victoria Sandwich
from the kitchen of Sharmagne Leland-St. John

8 ounces butter, softened
8 ounces caster sugar
4 large eggs
8 ounces self-rising flour
2 teaspoons baking powder

For the filling and topping:

4 tablespoons strawberry jam
Caster sugar for dusting

Preheat the oven to 350º F.

Lightly grease two deep 8-inch cake pans and line
each with a circle of non-stick baking parchment

Place the butter, sugar, eggs, flour and baking
powder into a large bowl and beat with an electric
mixer for 2 minutes until just blended.

Divide the mixture between the two cake pans and
level the tops with a spatula.

Bake in a pre-heated oven for approximately 25
minutes or until well risen and golden. The tops
of the cakes should spring back when pressed lightly
with fingertips.

Leave the cakes to cool in the pans for a few minutes
then run a blunt knife around the edge of the pans to
free the sides of the cakes. Turn the cakes out onto
a wire rack, peel off the paper and leave to cool

Choose the cake with the prettiest top, then put the
other cake top downwards on a serving plate spread with
the jam. Gently place the other cake on top, pretty side
up and sprinkle with caster sugar.

Cut into wedges and serve with a pot of Earl Grey tea.


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