Victoria Sandwch with cream and strawberries

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 8oz butter
 8oz sugar
 8oz SR Flour
 4 eggs
 2 tspns baking powder
 Dash of vanilla extract
 400 ml double cream
 As many strawberries as you like. Slice all but 8 of them , halve the 8
 A vanilla pod or tspn vanilla bean paste
 2 tablespoons strawberry jam

1

Heat oven to 180C

2
3
4
5

Grease and line 2 x 7" round baking tins

6
7
8

Cream butter, sugar, eggs, baking powder , flour and vanilla extract together in a large bowl . An electric stand mixer makes this easier but it can be done with a handheld electric mixer or by hand

9
10
11

When fully combined pour into prepared tins . You can weigh the tins to ensure an even distribution or do it by eye

12
13
14
15

Flatten the tops

16
17
18
19

Put into the oven and cook for 25 minutes

20
21
22
23

To check it is cooked a skewer should come out clean when pushed into the cake

24
25
26

When cooked remove from the oven

27
28
29
30

Cool in tins for about 5 minutes , then turn out onto a wire rack to cool completely

31
32
33
34

TIP: to avoid rack marks on your cake , put a clean tea towel or sheet of grease proof onto the racks before turning out the cakes

35
36
37
38

Whisk the cream and vanilla together

39
40
41
42

When the cake is completely cooled put 1 cake onto a plate and spread the jam on top of it

43
44
45
46

Top the jam with some of the cream then sliced strawberries , then more cream and strawberries

47
48
49
50

Put the other cake on top

51
52
53
54

Pipe 16 rosettes of cream onto the thorp of the cake

55
56
57
58

Top each rosette with half a strawberry

59
60
61
62

Serve with a nice cup of tea

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Ingredients

 8oz butter
 8oz sugar
 8oz SR Flour
 4 eggs
 2 tspns baking powder
 Dash of vanilla extract
 400 ml double cream
 As many strawberries as you like. Slice all but 8 of them , halve the 8
 A vanilla pod or tspn vanilla bean paste
 2 tablespoons strawberry jam

Directions

1

Heat oven to 180C

2
3
4
5

Grease and line 2 x 7" round baking tins

6
7
8

Cream butter, sugar, eggs, baking powder , flour and vanilla extract together in a large bowl . An electric stand mixer makes this easier but it can be done with a handheld electric mixer or by hand

9
10
11

When fully combined pour into prepared tins . You can weigh the tins to ensure an even distribution or do it by eye

12
13
14
15

Flatten the tops

16
17
18
19

Put into the oven and cook for 25 minutes

20
21
22
23

To check it is cooked a skewer should come out clean when pushed into the cake

24
25
26

When cooked remove from the oven

27
28
29
30

Cool in tins for about 5 minutes , then turn out onto a wire rack to cool completely

31
32
33
34

TIP: to avoid rack marks on your cake , put a clean tea towel or sheet of grease proof onto the racks before turning out the cakes

35
36
37
38

Whisk the cream and vanilla together

39
40
41
42

When the cake is completely cooled put 1 cake onto a plate and spread the jam on top of it

43
44
45
46

Top the jam with some of the cream then sliced strawberries , then more cream and strawberries

47
48
49
50

Put the other cake on top

51
52
53
54

Pipe 16 rosettes of cream onto the thorp of the cake

55
56
57
58

Top each rosette with half a strawberry

59
60
61
62

Serve with a nice cup of tea

Victoria Sandwch with cream and strawberries