Large all-in-one Victoria Sandwich

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    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.
    Victoria Sandwich

    • 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
    1. Pre-heat the oven to 180°C/Fan 160°C/gas 4. 
    2. Grease two sandwich tins then line the base of each tin with baking parchment.
    3. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. 
    4. Divide the mixture evenly between the tins and level out.
    5. 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. 
    6. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
    7. When completely cold, sandwich the cakes together with the jam and cream. 
    8. Sprinkle with caster sugar to serve.
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