Vic­to­ria Sand­wich Loaf

Woman's Weekly (UK) - - Cookery -

Why have one layer of cream and straw­ber­ries when you can have two?

serves: 12

225g (8oz) but­ter

225g (8oz) caster su­gar, plus 1tbsp for dust­ing

4 large, free-range eggs

225g (8oz) self-rais­ing flour, sifted

3tbsp milk

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

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