Carr’s Victoria Sandwich Cake

Ingredients

  • 225g Unsalted Butter (softened)

  • 225g Caster Sugar

  • 1 tsp Vanilla Extract

  • 4 Eggs

  • 225g Carr’s Self Raising Flour

  • FOR THE FILLING

  • 1 punnet of Raspberries

  • 175ml Double Cream (lightly whipped)

  • Icing Sugar (for dusting)

Method

  1. Lightly grease 2 loose-bottomed 20cm/8″ sandwich tins and line the bases with a double layer of non-stick baking parchment.

  2. Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).

  3. Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.

  4. Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.

  5. Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.

  6. Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.

  7. Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.

Credit: Carr’s Flour

Jade ThorneComment