Victoria Sandwich

I have a new oven… That cooks things… the time it’s supposed to! So to celebrate and test out said new oven I thought I’d christen it with a classic Victoria sponge sandwich. I can report it had a nice even bake and no noticeable hot spots. For the last few weeks I have been redecorating and sprucing up my tiny kitchen so will have to wait a while before I put the oven to more testing. In more exciting news, I’m thrilled to have been shortlisted in this years Pink Lady Food Photography Awards. Now I have a tense wait to find out if I make it to the final again. Fingers crossed!

IMG_1115Victoria SandwichSmall

Victoria Sandwich

  • Servings: 8
  • Print

225g softened butter, unsalted
225g caster sugar
4 large eggs, beaten
225g white spelt or self raising flour (add 1.5 tsp baking powder if using spelt flour), sifted
1 tsp vanilla paste or extract
4-5 tablespoons of raspberry or strawberry jam
1 tbsp caster or icing sugar

Preheat the oven to 170c or gas mark 3. Grease and line the bottoms of two 20cm/8 inch round sandwich tins.

Cream the butter and sugar in a stand mixer until pale and fluffy.
Add a tablespoon of flour before slowly add the eggs and combining well. If it starts to curdle, look grainy and as if it’s separating, add another spoonful of flour.

Once the egg is fully incorporated, fold in the flour and then add the vanilla extract until evenly mixed.

Divide the mixture between the two sandwich tins and smooth level with the back of a spoon.

Bake for 25-30 minutes and when cooked leave in the tins for 5-10 minutes before turning out onto a wire rack to cool completely.

Once cold, sandwich together with the jam and lightly dust with caster or icing sugar before serving.

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