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What Were Eating Victoria Sandwich

21st February 2014 | Posted in Recipes

A true classic that is perfect to appear on the coffee morning table, or the ideal treat to complement any afternoon tea party! In only a few steps you can create 10-12 slices of heaven, so let's get started......

Ingredients


* 4 free-range eggs
* 225g of caster sugar (plus extra to dust the finished cake)
* 225g self-raising flour
* 2 tablespoons baking powder
* 225g of margarine or soft butter (plus extra to grease tins)

To serve:


* Good quality strawberry or raspberry jam
* Whipped double cream (optional)

Preparation Method

1. Preheat the oven to 180C/300F/Gas 4.
2. Grease 2 x 20cm sandwich tins, rub on butter with some greaseproof paper to create a light coating around the tin and line the bottom with some baking paper.
3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and soft butter. Mix together until everything is well combined and dropping off the spoon
4. Divide the mixture evenly between the 2 tins and smooth over with a spatula until even.
5. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door though, check on them through the glass after 20 minutes.
6. When the cakes are golden brown and coming away from the sides, press them gently (they should be springy to the touch). When ready, remove from the oven and turn the cakes out on to a cooling rack.
7. Set aside to cool completely.
8. To assemble the cake, place one cake on a plate and spread over a generous amount of jam. If you want to, spread over a layer of the whipped cream and top with the second cake.
9. Sprinkle over some caster sugar, then serve.

Courtesy of BBC Food and Mary Berry.
 

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