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Lemon and Saffron Cake
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Victoria Sandwich: Serves 8
250g unsalted butter, softened
250g caster sugar
4 medium organic eggs
250g Waitrose Superfine Self Raising Flour
1 tsp vanilla extract
Preheat the oven to 180°C, gas mark 4 and place a shelf in the centre of the oven. Butter 2 x 20cm round cake tins and line the bases with baking parchment. In a large bowl, beat the butter and sugar with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and gently fold in with the milk and vanilla until just combined. The mixture should drop off the end of the spoon when tapped.
Pour the mixture into the tins. Level the tops with the back of the spoon and bake in the centre of the oven for 20-25 minutes until springy to the touch. Allow the cakes to stand in the tins for 5 minutes, then turn out onto a wire rack and leave to cool.
To serve, sandwich together with cream and raspberries, then dust with icing sugar (this cake will keep for 1 day in the fridge).
This recipe was first published in March 2004.