victoria cake

By foodiva

Ingredients

• 16 Tbsp. (8 oz)(225g) unsalted butter, softened (I used only 8 Tbsp. and it came out just fantastic)
• 1 1/4 cup (225g) sugar
• 4 large eggs, at room temperature
• 1 3/4 cup (8 oz) (225g) self-raising flour
• 2 tsp baking powder
• 1 tsp vanilla extract
• good raspberry jam or strawberry jam
• 1 cup whipped cream (optional)
• icing sugar to dust

Details

Servings 1
Adapted from melangery.com

Preparation

Step 1

Pre-heat the oven to 350F/180°C. Grease two cake pans then line the base of each with baking parchment.

Before starting to bake a cake:

In a large bowl mix together the butter, sugar, eggs, vanilla extract, flour and baking powder until thoroughly blended. Divide the mixture evenly between the cake pans and level out. Bake for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. When completely cold, cut each in a half, sandwich the halves together with your favorite jam and whipped cream. Sprinkle with caster sugar to serve.

Inspired by Mary-Berry's recipe