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Here is a great baking classic for you to make ,Mary Berry’s Victoria Sandwich is perfect for serving this Easter time with all your friends and family to enjoy.
4 free-range eggs
225 g / 8 oz caster sugar,plus a little extra for dusting the finished cake
225 g/ 8 oz self-raising flour
2 tsp baking powder
225 g / 8 oz butter at room temperature, plus a little extra to grease the tins
good-quality strawberry or raspberry jam
whipped double cream(optional)
1.Preheat the oven to 180 C/160 C Fan/Gas 4.Grease and line two 20 cm / 8 in sandwich tins.Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated,then line the bottom with a circle of baking paper.
2.Break the eggs into a large mixing bowl,then add the sugar flour,baking powder and butter.Mix together until well combined with an electric hand mixer(you can also use a wooden spoon),but be careful not to over mix.Put a damp cloth under your bowl when you’re mixing to stop it moving around.The finished mixture should falloff a spoon easily.
3.Divide the mixture evenly between the tins:this doesn’t need to be exact,but you can weigh the filled tins if you want to check.Use a spatula to remove all the mixture from the bowl and gently smooth the surface of the cakes.
4.Bake the cakes on the middle shelf of the oven for 25 minutes.Check them after 20 minutes.The cakes are done when they’re golden-brown and coming away from the edge of the tins.Press them gently to check-they should be springy to the touch.Set aside to col in their tins for 5 minutes.Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
5.To assemble the cake,place one cake upside down onto a plate and spread with plenty of jam.If you want to,you can spread over whipped cream too.Top with the second cake,top- side up.sprinkle over with the caster sugar.
6.If you want to, add some Cadbury ‘s mini eggs on top and around the base of the cake just for Easter.