Classic Victoria Sandwich

Name: Classic Victoria Sandwich
Ingredients: 225 grams (8 ounces) butter (salted or unsalted), softened – I leave mine out at room temperature overnight to ensure it’s soft enough; 225 grams (8 ounces) caster or granulated sugar; 4 large free-range eggs, at room temperature; 225 grams (8 ounces) self-raising flour; 1 teaspoon Gefen Vanilla Extract; 4 tablespoons milk or water; 3–4 tablespoons raspberry or strawberry jam such as Tuscanini Fruit Spread (try not to use too much otherwise it might spill out); 1/2 batch my Vanilla Buttercream or 150 ml (5 oz) double cream, for whipping (both optional); icing sugar, for dusting

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This traditional sponge cake tastes great decorated with a choice of fillings such as vanilla buttercream, whipped cream, lemon curd or jam. This r

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.

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Ingredients

225 grams (8 ounces) butter (salted or unsalted), softened – I leave mine out at room temperature overnight to ensure it’s soft enough
225 grams (8 ounces) caster or granulated sugar
4 large free-range eggs, at room temperature
225 grams (8 ounces) self-raising flour
1 teaspoon Gefen Vanilla Extract
4 tablespoons milk or water
3–4 tablespoons raspberry or strawberry jam such as Tuscanini Fruit Spread (try not to use too much otherwise it might spill out)
1/2 batch my Vanilla Buttercream or 150 ml (5 oz) double cream, for whipping (both optional)
icing sugar, for dusting