The classic Victoria sandwich is always a teatime winner – every bite brings a taste of nostalgia
Prep:20 mins
Cuts into 8-10 slices
200g unsalted butter, softened, plus extra for greasing200g caster sugar1 tsp vanilla extract4 medium eggs200g self-raising flour, plus extra for dustingabout 6 tbsp raspberry jam250ml double cream, whippedicing sugar, for dusting
STEP 1Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.STEP 2Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.STEP 3Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.STEP 4Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.STEP 5When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.STEP 6Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.
