Victoria Sandwich Loaf
Why have one layer of cream and strawberries when you can have two?
225g (8oz) butter
225g (8oz) caster sugar, plus 1tbsp for dusting
4 large, free-range eggs
225g (8oz) self-raising flour, sifted
300ml (10floz) double cream 100g (3½oz) strawberry jam 250g (9oz) strawberries, hulled and quartered, with 4 extra, whole, for decorating
1 Preheat the oven to 160C/ gas 3. grease a 1kg (2lb) loaf tin and line with baking paper. Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating after each addition. Fold in the flour, using a metal spoon. stir in the milk. 2 Pour the mixture into the tin and bake for 1hr (if it browns too quickly, cover with foil after 45 mins), until a skewer comes out clean. Leave on a wire rack to cool. Meanwhile, whip the cream until it forms soft peaks. Fold in the jam to create ripples.
3 Cut the cake into three layers. spoon half the cream on to the bottom layer, then add half the strawberries. Top with the middle layer, then spread over the rest of the cream and the remaining quartered strawberries. Add the top layer, dust with sugar and top with the reserved whole strawberries.
Per sLiCe serves 470 cals, 32g fat, 29g sat fat, 40g carbs