Classic Victoria Sandwich
There is nothing quite like a Victoria sandwich – who else could we ask for the recipe than the WI. Courtesy of Kath Mepham, Tutor at WI’s Denman College
Ingredients
- 3 medium eggs weighed in their shells probably 6oz/170g if you use large eggs they may weigh 7 ½ oz/210g – adjust other ingredients accordingly
- The same weight of the eggs in butter /soft margarine caster sugar and Self Raising flour
- Raspberry jam to fill and castor sugar to dust
Instructions
- Set oven Gas 4 160C (fan oven) or 180C grease and base line the bottom of 2 x 8” sandwich tins
- Cream butter/margarine and sugar (soften butter before use)
- Beat the eggs then gradually add to the mixture beating well each time
- Sieve the flour and fold into the mixture with a metal spoon
- Divide equally between the 2 tins and bake 25mins in the middle of the oven.
- Remove from the tins and cool
- Fill with raspberry jam when completely cold – this avoids jam bleeding into the sponge 8. A light dusting of caster sugar on the top will finish it