Frank's Recipes! Victoria Sandwich Cake

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Victoria Sandwich Cake

4 oz (100 g) butter
4 oz (100 g) castor sugar (fine sugar)
2 eggs, beaten
4 oz (100 g) self-raising flour (baking powder already added)
2 heaped tablespoons red jam
A little castor sugar to sprinkle on top
Baking paper

Quantity is for two 7 inch round tins. Measures are UK Imperial with metric in brackets. A tablespoon is 15 ml. A teaspoon is 5 ml.

Grease, and line the bottoms of two 7 inch; round baking tins. Cream the butter with the sugar till pale and fluffy, then beat in the egg a little at a time, beating well after each addition. Carefully fold in half the flour then fold in the rest. Put half the mixture in each tin and level it with a knife. Bake at 375 F (190 C), side by side in the oven, for about 20 minutes or until well-risen, golden and firm to the touch. Cool on a wire rack then sandwich together with the jam and sprinkle with a little castor sugar.

NOTE
I use jam and whipped cream to sandwich the cake together - extra delicious!

VARIATION
Coffee Sandwich Cake
Dissolve 2 teaspoons instant coffee in a little hot water. Cool, and beat into the mixture along with the eggs. Sandwich the cake together with coffee butter icing.