Victoria Sandwich Recipe
Cooking Time: 25 minutes You will need:
4 oz. butter or margarine
4 oz. sugar
4 oz. self-raising flour water or milk, about 1 tablespoon (optional) jam
If large eggs are used, additional liquid is not necessary, but water or milk may be added with the egg to give a soft dropping consistency.
For 8-in. sandwich tins You will need:
3 eggs and 6 oz. fat, sugar and self-raising flour. Bake for 30-35 minutes.
1 Grease two 7-in. sandwich tins** and dust with flour.
2 Cream the fat and sugar.
3 Beat in the eggs gradually.
4 Fold in the sieved flour.
5 Divide between the two tins, making sure the mixture is level.
6 Bake on the top shelf of a moderately hot oven (375°F – Gas Mark 5).
7 Turn out on to a wire rack to cool.
8 When cold, sandwich together with jam and dust the top with sugar.
You will need:
8 oz. raspberries
2 oz. castor sugar
2 8-in. rounds of sandwich or sponge cake
1 pint thick cream thick white glac6 Icing, lemon flavoured (85)
1 Mash half the raspberries with the castor sugar.
2 Spread over one cake, top with cream, whisked until thick, and cover with the second round of cake.
3 Coat with thick glace icing and decorate with remaining raspberries.
4 Serve as soon as the icing is set.
Mandarin gateau: Make as before,using drained mandarin oranges in place of the raspberries and omitting the castor sugar. Sprinkle the icing with coarsely grated chocolate and decorate with mandarins.
Strawberry meringue gateau: Make as before, using strawberries instead of raspberries, piling more whipped cream with the strawberries on top of the cake. Decorate with small whole meringues or pieces of meringue.
Peach gateau: Make as before, using drained peaches in place of raspberries and omitting the castor sugar. Sprinkle the icing with chopped, toasted almonds.