Victoria Cream Sandwich Cake
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.