Victoria sandwich cake with buttercream icing - recipe
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Prepare
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Serves
14 -
Cook
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Skill
Easy
Ingredients
For the sponge
- 225 g Stork (from the tub)
- 225 g Unrefined golden caster sugar
- 4 Egg(s) (free range) medium
- 225 g Self-raising white flour sieved
- 1 tsp Baking powder
For the filling
- 3 tbsp Strawberry jam
For the icing
- 225 g Unrefined golden icing sugar
- 85 g Stork (from the tub)
- 2 tbsp Milk (whole)
- ½ tsp Vanilla extract
- Strawberries fresh, to decorate
- Icing sugar to dust
Find similar in:
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1
Place all of the sponge ingredients in a mixing bowl and beat with a wooden spoon until well mixed, for 2-3 minutes.
For this step you'll need:
- 225g Stork (from the tub)
- 225g Unrefined golden caster sugar
- 4 Egg(s) (free range) medium
- 225g Self-raising white flour sieved
- 1tsp Baking powder
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2
Place in 2 greased and bottom-lined 20cm (8 inch) sandwich tins.
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3
Bake in centre of pre-heated oven 180° C (160 °C fan, gas mark 4) for 30-35 minutes.
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4
Turn out, remove paper and cool. Sandwich with jam and place chosen icing ingredients in bowl and mix until smooth. Use to fill the cake and, if liked, spread or pipe over the top.
For this step you'll need:
- 3 tbsp Strawberry jam
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5
Alternatively you could dust the cake with icing sugar.
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6
Variations to the basic victoria sandwich mixture: chocolate sandwich cake - add 2 tablespoons cocoa blended with 2 tablespoons hot water and allow to cool. Coffee walnut sandwich cake – add 2 teaspoons instant coffee dissolved in tablespoon boiling water, cooled. 50g (2 oz) chopped walnuts.