Pyrex National Baking Week

Homemade Family Time
17th - 23rd
October 2016

Victoria Sandwich

Desserts
0
Cooking time: 
15-30 minutes
Serves: 
8
Preparation time: 
5-10 minutes
Tags: 
Ingredients: 
  • 150g Stork tub
  • 150g caster sugar
  • 150g Self raising flour
  • 1tsp baking powder
  • 3 eggs
  • 1tbsp warm water

Filling & Dcoration

  • 3tbsp strawberry jam
  • 150mls double cream whipped (optional)
  • 1tbsp icing sugar or caster sugar
Equipment: 
  • Kenwood Food Processor fitted with the knife blade
Method: 
  • Pre-heat the oven to 180°C / 350°F / Gas mark 4 and grease two 18cm shallow cake tins.
  • Fit the knife blade. Place all the ingredients for the sponge in the bowl and process for 5 seconds. Using a spatula, scrape the mixture into the centre of the bowl and process for a further 5 seconds.
  • Pour the mixture into the prepared tins and bake for 20-25 minutes or until firm to a light touch and coming away from the edges slightly. If you are unsure whether the cake is cooked insert a thin skewer in the centre and it should come out clean. Turn out onto a wire cooling rack.
  • When cool spread the jam and cream over one of the cakes, top with the other cake and sprinkle with the sugar.