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Victoria Sandwch with cream and strawberries

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Yields1 Serving
 8oz butter
 8oz sugar
 8oz self raising 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

Grease and line 2 x 7" round baking tins

3

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

4

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

5

Flatten the tops

6

Put into the oven and cook for 25 minutes

7

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

8

When cooked remove from the oven

9

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

10

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

11

Whisk the cream and vanilla together

12

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

13

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

14

Put the other cake on top

15

Pipe 16 rosettes of cream onto the thorp of the cake

16

Top each rosette with half a strawberry

17

Serve with a nice cup of tea

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Ingredients

 8oz butter
 8oz sugar
 8oz self raising 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

Grease and line 2 x 7" round baking tins

3

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

4

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

5

Flatten the tops

6

Put into the oven and cook for 25 minutes

7

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

8

When cooked remove from the oven

9

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

10

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

11

Whisk the cream and vanilla together

12

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

13

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

14

Put the other cake on top

15

Pipe 16 rosettes of cream onto the thorp of the cake

16

Top each rosette with half a strawberry

17

Serve with a nice cup of tea

Victoria Sandwch with cream and strawberries

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