The Cake Company

Pictures and Recipes for ‘Christening Cakes’

How To Make A Victoria Sandwich

A victoria sandwich is the perfect cake to enjoy on a summers day with a cup of tea and some friends.

Ingredients

• 170g Butter or Margarine (softened)
• 175g Caster sugar
• 3 Eggs (beaten)
• 175g Self raising flour
• Rasbury jam
• Small amount of either caster sugar or icing sugar for sprinkling

The Cake Company’s Guide To Making The Cake

1. Grease and line two 18cm (7 inch) sandwich/cake tins.

2. Mix the butter and sugar together until it’s pale and has a fluffy feal to it.

3. Add the eggs, a little at a time to avoid curdling. You can also sieve in some of the flower at the same time, just remember keep sturing/folding the mixture.

4. After you’ve added all the eggs and flower and the mixture is evening mixed you can divide the mixture evenly between the two cake tins.

5. Top Tip – To avoid having air bubbles in your cake you can hold the tins in the air then slam them down onto the table (make sure you’re careful not to spill any!). This will force the air bubbles to pop out of the top.

6. Bake in the oven at about 190 degrees (375 oF/gase mark 5) for about 20 minutes until it’s well risen and the cake spring back when pressed lightly.

7. Go round the edges with a knife then leave to cool.

8. Remove the cakes from the tins by turning upside down on a wire rack.

9. Put a thin layer of rasbury jame on the bottom cake before putting the top half on top.

10. Put some caster sugar (or icing sugar) in to a sieve and sprinkle lightly over the top.

11. Enjoy eating your cake!