Prepare yourself for a slice of history with this delightful Victoria sandwich cake, a time-honored recipe that marries sweet simplicity with a touch of finesse.
6 ounces butter
6 ounces caster sugar
3 eggs beaten
6 ounces self-rising flour
2 tablespoons jam
caster sugar to dredge
Butter two 7-inch sandwich tins and line the base of each with a round of buttered grease-proof paper.
Beat the butter and sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.
Place half the mixture in each tin and level with a knife. Bake in the oven at 375 degrees F for about 20 minutes, until they are well risen, firm to the touch, and beginning to shrink away from the sides of the tins.
Turn out and cool on a wire rack.
dragonflytears
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments