Victoria Sandwch with cream and strawberries

PennyBy Penny    

May 23, 2015


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


1Heat oven to 180C

2Grease and line 2 x 7" round baking tins

3Cream 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

4When fully combined pour into prepared tins . You can weigh the tins to ensure an even distribution or do it by eye

5Flatten the tops

6Put into the oven and cook for 25 minutes

7To check it is cooked a skewer should come out clean when pushed into the cake

8When cooked remove from the oven

9Cool in tins for about 5 minutes , then turn out onto a wire rack to cool completely

10TIP: 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

11Whisk the cream and vanilla together

12When the cake is completely cooled put 1 cake onto a plate and spread the jam on top of it

13Top the jam with some of the cream then sliced strawberries , then more cream and strawberries

14Put the other cake on top

15Pipe 16 rosettes of cream onto the thorp of the cake

16Top each rosette with half a strawberry

17Serve with a nice cup of tea