Classic Victoria Sandwich

A home-made cake is always a treat. The classic Victoria sponge uses equal quantities of butter, sugar, eggs and flour. Once you have mastered the basic techniques, there are endless variations to try. This version is sandwiched with clotted cream and fresh raspberries. So, make yourself popular with family and friends and spend an enjoyable half hour in the kitchen stirring and beating to make this light and buttery Victoria Sandwich.

Serves: 6 - 8

Ingredients

  • 175g slightly salted butter, at room temperature
  • 175g caster sugar
  • 3 large eggs
  • 175g self-raising flour
  • 113g tub clotted cream
  • 125g fresh raspberries, washed
  • Icing sugar, for dusting

Method

  1. Preheat the oven to 180°C, gas mark 4. Set 1 tin on double thickness baking parchment and draw around the base with a pencil. Cut out 2 circles of paper just inside the marked line. Lightly grease the tins with butter and place a circle of paper in the base of each. Cut the butter into small pieces and place in the mixing bowl with the caster sugar. Using an electric whisk or wooden spoon, beat the butter and sugar together until evenly mixed and the mixture is pale and fluffy.
  2. Break an egg into a small bowl or cup and beat lightly with a fork. Gradually beat the egg into the creamed mixture until it is well mixed. Repeat with the remaining eggs. If the mixture looks a little curdled, don't worry as it won't affect the final result. Set a sieve over the bowl and sift half the flour into the mixture. Using a large metal spoon, fold the flour into the mixture, lightly cutting through the centre and turning it over each time until no traces of flour remain. Repeat with the remaining flour. Folding the flour gently will ensure as much air as possible is retained in the mixture, resulting in a sponge with a light texture.
  3. Using a spatula, divide the mixture between the prepared tins. Smooth the tops of the cakes with a round bladed knife and bake both on the centre shelf of the oven for 20-25 minutes. When the cake is cooked the sides will have shrunk slightly from the tin and the top will be golden and spring back when gently pressed with a finger. Allow the cakes to cool for 5 minutes in the tins, then loosen the edge of 1 cake using a round bladed knife and invert onto a folded, clean tea towel. Remove the paper and invert onto the cooling rack (this prevents marks on the top of the cake from the rack). Repeat with the second cake and leave to cool.
  4. Select the cake with the best top, then place the other cake, top downwards, onto a flat serving plate. Spread with the clotted cream and scatter with the raspberries. Place the second cake on the cream and raspberries, top side up. Spoon a little icing sugar into the sieve and use to dust the top of the cake lightly and evenly. Refrigerate until ready to serve. Eat on the day of making.