MY EASY ALL-IN-ONE VICTORIA SANDWICH

EASY One of the first cakes most of us learn to make is a Victoria Sandwich and it will be the base for many of your creations. Here I show you three ways to decorate it, from a simple dusting of sugar and raspberry jam filling to a more elaborate three-tiered version with fresh fruit and flowers that’s much more straightforward than it looks!

Serves 8

For the cake

225g (8oz) unsalted butter, really soft, in pieces, plus extra to grease 225g (8oz) self-raising flour

1tsp baking powder

4 eggs, lightly beaten

1tsp vanilla extract

225g (8oz) golden caster sugar

For the filling

8tbsp best-quality raspberry jam 220ml (8fl oz) double cream, lightly whipped (optional) Caster or icing sugar, to dust

Preheat the oven to 190°C/fan 170°C/ gas 5. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. To make this all-in-one cake, you can use a food mixer, a large bowl and a hand-held electric whisk, or a food processor. Sift the flour and baking powder into the bowl. Add the eggs, vanilla, sugar and butter. Cream together, but not too enthusiastically as you want a light sponge. Divide the batter between the tins and smooth the surfaces. Bake for 25-30 minutes, until a skewer comes out clean. Leave the cakes in their tins for a couple of minutes, then remove from the tins and place on a wire rack to cool. When ready to serve, select the best-looking cake for the top and place the other, upside down, on a serving plate. Spread a layer of jam over the bottom cake, then a layer of cream, if using. Place the other cake on top, upside down. Dust with caster sugar or icing sugar and serve the day it’s made.