Victoria Sandwich cake

 

Ingredients

250g unsalted butter

250g sugar

250g self raising flour

250g eggs

1 tsp vanilla extract

1/4 tsp salt

2 tbsp milk

For The Filling and Decorating

6 tbsp Fruit compote or jam

8 tbsp double cream - i used whipping cream and cheese cream and added 2 tbsp of icing sugar... whipped till it was soft /medium peak.

Confectioner’s sugar, to sprinkle on the top of the cake

Method:

Preheat the oven to 160C

Mix together the self raising flour and salt. Set aside.

Put the butter in a bowl with the castor sugar and beat together until really light, pale and fluffy.

Gradually add the eggs, beating well after each addition. Then incorporate the vanilla extract.

Sift the flour and fold it in delicately with a metal spatula to combine.

Add enough milk in order to get a smooth dropping cake dough consistency.

Pour into two greased 8" round pan and smooth out the top with a spatula.

Bake in the centre of the oven for about 30 minutes or until golden and a skewer inserted into the middle comes out clean.

Allow to cool in the tin for 10 minutes, then remove the baking paper and turn out onto a wire rack that's covered in a clean cotton tea towel to prevent marking. Cool completely.

Place the bottom of the cake on a cake stand/dish, then spread generously with the compote/jam.. pipe  whipped cream and then then place sliced strawberry evenly... (pour the juices on top of the whipped cream)

Sprinkle with confectioner’s sugar just before serving.

 (Adapted from bisous a toi)