Name: Victoria sandwich
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: spray oil; 6 eggs; 3/4 cup icing sugar, sieved; 2 teaspoon vanilla extract; 50 gram butter, melted but not hot; 1 cup plain flour; 1 1/4 teaspoon baking powder; pinch of salt; Filling; 1 cup thickened cream; 1/2 teaspoon vanilla extract; 1/2 cup (or more) good-quality strawberry jam; 1 tablespoon icing sugar, to dust

Ingredients

spray oil

6 eggs

3/4 cup icing sugar, sieved

2 teaspoon vanilla extract

50 gram butter, melted but not hot

1 cup plain flour

1 1/4 teaspoon baking powder

pinch of salt

Filling

1 cup thickened cream

1/2 teaspoon vanilla extract

1/2 cup (or more) good-quality strawberry jam

1 tablespoon icing sugar, to dust

Method

1.Preheat oven to 180°C (160°C fan-forced). Spray cake tins with oil and line bases with baking paper. Make batter. Whisk eggs, icing sugar and vanilla in bowl of electric mixer tripled in volume.

2.Meanwhile, sieve flour, baking powder and salt together, When eggs are ready, re-sieve flour mix over top and drizzle butter down side of bowl. Use large spoon to gently fold in. Spoon mixture evenly into lined cake tins, gently twisting tins from side to side to settle mixture.

3.Bake for 22 to 25 minutes until sponge is golden and springy to the touch. Remove from oven and let cool slightly in tins before turning onto wire rack to cool completely.

4.Prepare filling. Whisk together cream with vanilla extract and icing sugar in mixer until firm peaks form. Remove bowl, cover and refrigerate until required.

5.Spread jam over base of one sponge and gently top with cream, spreading almost to edges. Sandwich with the remaining sponge.

6.Dust cake liberally with sieved icing sugar and enjoy a slice at tea time – just like Queen Victoria!

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Ingredients

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