A great British classic. The all-in-one method makes it very simple to prepare. Vary the jam as you wish.
Cake tins needed: 2 loose-based 20cm (8in) sandwich tins 4cm (1½in) deep
225g (8oz) butter, softened
225g (8oz) caster sugar
4 large eggs
225g (8oz) self-raising flour
2 level tsp baking powder
for the filling and topping
about 4 tbsp strawberry or raspberry jam
a little caster sugar
Step one Preheat the oven to 180°C/Fan 160°C/gas 4. Lightly grease the sandwich tins and then line the bases with non-stick baking parchment.
Step two Measure the butter, sugar, eggs, flour and the baking powder into a large bowl and beat for about 2 minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.
Step three Divide the mixture between the prepared tins and level the surface with the back of a spoon or a plastic spatula.
Step four Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out onto a wire rack, peel off the paper and leave to cool completely.
Step five Choose the cake with the best top, then put the other cake top down onto a serving plate. Spread with the jam, put the other cake on top (top uppermost) and sprinkle with caster sugar to serve.
For step-by-step photographs of this recipe, go to www.mykitchentable.co.uk/recipes/victoriasandwich
