- 200g butter, softened at room temperature
- 200g caster sugar
- 4 medium eggs
- 1 tbsp vanilla extract
- 200g self-raising flour
Method for Cake-
- Preheat the oven to 180C/350F/Gas 4.
- Grease and line cake tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).
- Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
- Mix everything together until well combined using an electric hand mixer or a wooden spoon (whichever preferred). Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t open the door while they’re cooking, but after 20 minutes do look through the door to check them. You can poke a metal skewer in the middle of the cakes to see if it is cooked.
- The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check and they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
- To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack.
- Set aside to cool completely.
Method for filling-
20g Raspberry Jam
75g whipped cream
50g Betty Crocker rich and creamy icing (Vanilla).
- Mix the cream and icing together in a bowl. Then put the cream on one cake and the jam on another and then sandwich the cakes together.
- Then serve and enjoy.
Adapted from: Mary Berry’s Victoria Sandwich Cake.
I made the quantity the recipe makes but it was too much for the house so I cut one cake into half and out the rest in the fridge without any filling. Don’t worry the recipe makes the amount it says. It turned out really good the top was a bit bumpy but that’s probably because of some of the air was knocked out, but now I know for next time.