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VICTORIA SANDWICH CAKE

Ingredients:

3 medium eggs weighed in their shells (probably 6oz/170g)

The same weight of the eggs in Butter /Soft margarine

Caster sugar and SR flour

Raspberry jam to fill

victoria sandwich cake
Method:

1. Set oven Gas 4 160C (fan oven) or 180C grease and base line the bottom of 2 8” sandwich tins
2. Cream margarine and sugar
3. Beat the eggs then gradually add to the mixture beating well each time
4. Sieve the flour and fold into the mixture with a metal spoon
5. Divide equally between the 2 tins and bake 25mins in the middle of the oven.
6. Remove from the tins and fill with raspberry jam when cold to avoid jam bleeding into the sponge
7. A light dusting of caster sugar on the top will finish it
Note:

Kath Mepham a Denman Home Economics tutor demonstrated this recipe on the Hairy Bakers BBC TV programme in 2008

If you use butter remove from the fridge to soften before using. This is not necessary with soft margarine

If large eggs are used they may weigh 7 ½ oz/210g. If so make sure you use this weight for the other ingredients

A smaller sandwich cake can be made with 2 medium eggs. Weight about 4 oz/55g. If so, use 2 x 7” sandwich tins and the cakes and the cakes will need less time in the oven – probably 20mins

If you are interested in gardening or cooking, why not check out the residential courses at the WI's Denman college? Courses run for 2, 3 or 4 days and the college is open to non-members