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ASDA Recipes
Victoria sandwich
Suitable for vegetarians
The traditional way to make a classic Victoria sandwich. Creamed sponges are made by beating together equal quantities of butter and caster sugar, then gradually beating in eggs before folding in an equal quantity of flour. This gives a light-textured cake.
Serves 8
Preparation time 30 minutes Cooking time 25 minutes Plus cooling time
Ingredients
Method
1 Preheat the oven to 180C/Gas 4. Grease and line the bases of two 20cm sandwich cake tins.2 Beat the butter and sugar together using a wooden spoon or electric hand whisk, until the mixture is light, fluffy and drops off the spoon or mixer easily. 3 Add the eggs a little at a time, beating well after each addition, and sprinkling in a little flour to prevent the mixture curdling, which would produce a heavy, dense cake. 4 Add the rest of the flour and fold it in gently with a large metal spoon. Add a little milk if the mixture is on the thick side. 5 Divide the mixture between the tins and level the tops for an even rise. Bake for 25 minutes, until risen and just firm to the touch. 6 Leave the sponges to cool in the tins for 5 minutes, then turn out and peel off the paper. Finish cooling on a wire rack. 7 Sandwich together with jam and buttercream, and dust with sifted icing sugar or caster sugar. 
   
Per serving
Calories 480, Fat 27g 
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