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Victoria Sandwich Cakes Recipe

Victoria Sandwich Cakes

There’s nothing like a good slice of homemade cake.
 An afternoon tea staple and cake stand classic, the Victoria Sponge is a simple favourite and a great recipe to have in your baking arsenal.

Prep Time: 10 - 15 mins 
Bake Time: 20 - 30 mins
Makes: one 8 inch cake

What you'll need

Optional Extras:

For a lemony twist:
Cartwright and Butler Lemon Curd
To replace strawberry preserve

For a tangy orange and honey cake:
Cartwright and Butler Fine Cute English Breakfast Marmalade
To replace strawberry preserve
Hilltop Honey Honeycomb Slab

Lemon Curd Victoria Sandwich Cake

How to Make:

1. Pre heat the oven to 180°C. Weigh the eggs, making a note of the weight, then set aside. 

2. Weigh out the butter and sugar to each match the weight of the eggs, then place in a bowl together and cream until smooth.

3. Crack the eggs into a separate bowl and whisk thoroughly then add into the creamed butter and sugar, and continue to mix.

4. Weigh out the flour to match the weight of the eggs. Then add to the batter along with the vanilla essence and mix until everything is combined and the batter is smooth.

5. Grease your baking tin with butter, then pour in the cake batter and bake in the oven for 20-30 mins until the sponge is a light golden brown and springs back when lightly pressed.

Tip: When you take the cake out, leave it to cool in the tin before moving to a plate or cooling rack to prevent breakage. 

6. Whilst the cake is cooling, pour the double cream into a bowl and whisk until the cream forms stiff peaks. Keep in the fridge until needed.

7. Once the cake has cooled completely, cut the cake so that you have two equal layers, place the top to one side. 

8. Spread the strawberry preserve, lemon curd or marmalade over the bottom layer so that the top surface is covered. 

9. If you are using marmalade, cut the honeycomb into pieces and place top of the marmalade. Spread the whipped cream over the top ensuring the layer is covered.

10. Place the top layer of the cake onto the cream and serve.

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