Not Too Tricky
serves 10
About the recipe
You can't beat a classic Victoria sandwich – it's simple but elegant, and will never fail to please its recipients. Beautiful!
Ingredients
250g unsalted butter (at room temperature), plus extra for greasing
250g golden caster sugar
4 large free-range eggs
250g self-raising flour, plus extra for dusting
½ a vanilla pod
1 lemon
1 tablespoon icing sugar, plus extra for dusting
100ml double cream
4 tablespoons quality raspberry jam
100g fresh raspberries
Method
- Preheat the oven to 170°C/325°F/gas 3. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then lightly dust with flour.
- Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor.
- One-by-one, beat in the eggs, then sift in the flour and fold through. Split the vanilla pod lengthways, then scrape out the seeds and add to the mixture.
- Divide the mixture between the prepared tins and spread out evenly, then bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
- Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- Finely grate the lemon zest into a bowl, add the icing sugar and cream, then whisk to soft peaks.
- To assemble, spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.
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