Victoria Sandwich Cake
4 oz. (1 cup) self-raising flour
Dash of salt
4 oz. (1/2 cup) mixture margarine and butter, or other combination
4 oz. (1/2 cup) castor (granulated) sugar
1 teaspoon vanilla essence (extract)
2 standard eggs
Pre-heat oven to moderate (350°F, Gas Mark 4). Brush two 7 in. round sandwich tins (cake pans) with melted fat. Line bases with rounds of greaseproof (waxed) paper and brush paper with more fat.
Sift the flour and salt into a bowl.
Put the fat, sugar and vanilla essence into another bowl and cream until light and fluffy. Beat in the whole eggs, one at a time, adding a dessertspoon (tablespoon) sifted dry ingredients with each. Fold in remaining flour with a large metal spoon.
Divide mixture equally between the prepared tins (pans). Spread evenly with a knife then tap the tins (pans) gently to disperse air bubbles. Bake in the centre of the oven for 25-30 minutes or until well risen and golden. Remove from the oven and leave in tins (pans) for 5 minutes.
Turn out and cool on a wire rack.
When completely cold, sandwich together with jam (preserves) and sprinkle with a little sifted icing (confectioner's) sugar or castor (granulated) sugar
Cream-filled Victoria Sandwich
Make exactly as above. Fill with jam (preserves) plus whipped cream or butter cream.
To make a simple butter cream, beat 2 oz. (1/4 cup) butter until very soft. Gradually beat in 3-4oz. (1/2-5/8cup)sifted icing (confectioner's) sugar and continue beating until light and fluffy. If liked, flavour to taste with vanilla.
