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Classic Victoria SpongeRecipe submitted by N BaileyDesserts Preparation Time: 25 Mins Cooking Time: 25 mins Serves: 8 Ingredients Butter for greasing 200g Butter 200g caster sugar 1 tsp vanilla essence 4 Eggs 200g self-raising flour, sifted Castor sugar for dusting For the filling: Raspberry Jam Alternative filling Strawberry jam 150ml double cream, whipped MethodPreheat the oven to 190°C/gas 5. Grease and flour two 20cm sandwich tins. Combine the butter, sugar and vanilla essence in a bowl or food mixer, and mix well to a creamy consistency. Slowly beat in the eggs one by one. Fold in the sifted flour. Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and springy when pressed. Turn out onto a wire rack and leave to cool. Spread one cake with a generous layer of raspberry jam. Place the other cake on top, then dust with castor sugar. Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake on top, then dust with castor sugar 
Price: £349.99 |