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Original Victoria Sandwich Cake

ingredients

3/4 cup 170 g (6 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
30 ml (2 level tbsp) jam
caster sugar (superfine granulated) to dredge

method

Use this recipe for making the cake for the base of a trifle.

1. Butter two 18 cm (7 inch) sandwich tins and line the base of each with a round of buttered greaseproof paper.

2. Beat the butter and sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.

3. Place half the mixture in each tin and level with a knife. Bake in the oven at 190°C (375°F) mark 5 for about 20 minutes, until they are well risen, firm to the touch and beginning to shrink away from the sides of the tins. Turn out and cool on a wire rack.

4. When the cakes are cool, sandwich them together with jam and sprinkle the top with caster sugar.

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