Victoria Sandwich

Victoria Sandwich

Cakes just seem to be getting more and more elaborate these days, with bakers seemingly trying to outdo each other with their outlandish creations and unusual flavour combinations. To steal an old punchline, it'll all end in tiers. That's why there's something comforting about a Victoria Sandwich. For a start any old numpty can make one – just look at me for proof. Secondly, its simplicity belies its genius taste and texture – get this right and you'll have people coming back for seconds. Finally, is the name. The Victoria Sandwich. Created and named for Queen Victoria. Her in charge when Britian ruled the waves. And it was all done on a cup of tea and nice slice of cake. Talking of Queens who rule the world, this recipe is adapted from Mary Berry. I've seen some recipes that add baking powder as well. This one didn't, but the mixing here seems to be a lot more delicate and exact, meaning a light and airy batter. It worked for me.

Ingredients:
225g soft butter at room temperature, plus a little extra to grease the tins
225g caster sugar
4 free-range eggs
1/2 tsp vanilla extract
225g self-raising flour, sifted
good-quality strawberry or raspberry jam
whipped double cream
1 tbsp icing sugar, to dust

Method:
1. Preheat the oven to 180C/350F/gas 4.
2. Grease and line 2x20cm sandwich tins.
3. Beat the butter in a large bowl with a hand mixer until pale and creamy.
4. Add the sugar a little at a time, mixing each time and scraping down the sides of the bowl from time to time. When all is incorporated, mix for a further 4 minutes until light and fluffy.
5. Break the eggs into a separate bowl and lightly break up with a fork. Add the vanilla extract. Add the eggs/vanilla 1 tbsp at a time to the batter, mixing well each time. This should take about five minutes.
6. Sift the flour for a second time into the the batter and carefully fold in with a large metal spoon.
7. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
8. Place the tins on the middle shelf of the oven and bake for 20-25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
9. The cakes are done when they’re golden brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
10. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack.
11. Set aside to cool completely.
12. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam then spread over whipped cream.
13. Top with the second cake, top-side up and sift over the icing sugar.