Vic­to­ria Cream Sand­wich Cake

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Prepa­ra­tion time: 30min Cook­ing time: 20min Serves: 8

IN­GRE­DI­ENTS ◆ 110g but­ter (at room tem­per­a­ture) ◆ 110g caster sugar, plus ex­tra for sprin­kling ◆ 2 large eggs, beaten ◆ 1/2tsp vanilla ex­tract ◆ 110g plain flour Dec­o­ra­tion ◆ 100g but­ter, soft­ened ◆ 200g ic­ing sugar ◆ 1/2tsp vanilla ex­tract ◆ 200g rasp­ber­ries (thawed if frozen) ◆ 3-4tbsp rasp­berry jam

1 Pre­heat oven to 190°C/Fan Oven 170°C/Gas Mark 5. Grease two 18cm sand­wich tins and line the bases.

2 Cream the but­ter and sugar to­gether un­til light and fluffy. Grad­u­ally add the eggs, beat­ing well. Add the vanilla, then fold in the flour with a large metal spoon. Share be­tween the tins and level the tops.

3 Bake for 18-20min un­til golden brown. Cool for 5min, then re­move from the tins and cool on a wire rack. Re­move lin­ing pa­per.

4 Beat but­ter and ic­ing sugar to­gether un­til light and creamy, then mix in vanilla. Spoon half into a pip­ing bag with a star noz­zle. Spread the rest on top of one cake. Re­serve 8 rasp­ber­ries for dec­o­ra­tion, then crush the rest. Spread over the but­ter­cream. Spread rasp­berry jam on the un­der­side of the sec­ond cake and sand­wich to­gether.

5 Pipe 8 but­ter­cream swirls on top of the cake and dec­o­rate with rasp­ber­ries. Sprin­kle with caster sugar, then serve.

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