Saturday, 21 March 2015

Victoria Sandwich

To my knowledge a Victoria sponge is different because it is filled with just jam and no cream.  either way, jam & cream or just jam it's delicious. I make this for my daughter who doesn't like cream.

sponge

  • 6 eggs
  • 3/4 cup caster sugar
  • 2/3 cup self-raising flour, sifted plus extra to dust
  • 1/3 cup plain flour, sifted
  • raspberry jam to serve
  • caster (super fine)   sugar, to dust
  1. Preheat oven to 180°C. Lightly grease and line two 20cm sponge pans, then dust with a little flour.
  2. Place the eggs in the bowl of an electric mixer (or use an electric hand beater) and beat for 2 minutes. Gradually add the sugar and beat for a further 5 minutes until pale. Use a metal spoon to fold in sifted flours and 2 tablespoons of hot water.
  3. Divide the mixture between the 2 pans and bake on the middle shelf of the oven for 20-25 minutes until cooked and golden. Set aside for 5 minutes to cool slightly, then turn onto a wire rack to cool completely.
  4. Spread one sponge with jam, warming it will make it easier to spread, I forgot and my sponge crumbled slightly from trying to spread jam to the edge. . Place the other sponge on top and sprinkle lightly with caster sugar (super fine sugar)  serve and enjoy.