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This
is an old English recipe, so the cake is much smaller than American
cakes and calls for small tins. The tins ideally would be about
7" diameter. Served at tea-time, the victoria sandwich
is the basis for innumerable other cakes, such as walnut
coffee cake.
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| M |
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| 6
oz self-raising flour |
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6
oz butter |
| 3
eggs well beaten |
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1
tbl. milk to mix |
| M |
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Preheat
oven to 375°
Cream
together the butter and sugar and beat in the eggs gradually.
Mix with milk to a dropping consistency and put in two greased
and floured 7" sandwich tins.
Bake for about 25-30 minutes, cool and fill. The traditional
filling for a Victoria sandwich is a layer of strawberry jam,
topped with a layer of stiffly whipped cream. Icing sugar
is then sifted over the top. The real cream filling means
that the cake will have to be refrigerated if it isn't eaten
at one sitting, though, so butter
icing might be a better way to go!
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