Classic Victoria sandwich recipe

• 份量: 10 servings
• 准备时间: 40 minutes
• 总时间: 1 hour

配料

200g caster sugar

200g softened butter

4 eggs beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

100g butter softened

140g icing sugar sifted

drop vanilla extract (optional)

half a 340g jar good-quality strawberry jam

icing sugar to decorate

步骤

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn onto a cooling rack and leave to cool completely.

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

营养

• 卡路里: 507
• 总脂肪: 27.05 g
• 饱和脂肪: 16 g
• 钠: 0.9 mg
• 总碳水化合物: 61.02 g
• 膳食纤维: 0.8 g
• 总糖: 45 g
• 蛋白质: 5 g