The all-in-one method takes away the hassle of creaming, and ensures success every time and is great fun to make with your toddler or pre-school child. You can substitute the butter with baking spreads which gives an excellent result, but the cake won’t keep as long.
- 225 g (8 oz) softened butter
- 225 g (8 oz) caster sugar
- 4 large eggs
- 225 g (8 oz) self-raising flour
- 2 level tsp baking powder
- 2 x 20cm (8in) greased and lined sandwich tins
Or for an 18 cm (7 in) Victoria sandwich
- 3 large eggs
- 175g (6oz) of softened butter
- 175g (6oz) of caster sugar
- 175g (6 oz) of self-raising flour
- 1½ teaspoons of baking powder.
- 2 x 18 cm (7 in) greased and lined sandwich tins
For the filling and topping
- 4 tbsp strawberry or raspberry jam
- Whipped cream
- A little caster sugar, for sprinkling
How to make the Victoria sandwich
- Pre-heat the oven to 180°C/Fan 160°C/gas 4.
- Grease two sandwich tins then line the base of each tin with baking parchment.
- Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended.
- Divide the mixture evenly between the tins and level out.
- Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger.
- Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- When completely cold, sandwich the cakes together with the jam and cream.
- Sprinkle with caster sugar to serve.