Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Victoria Sandwich

Cooking time: 
15-30 minutes
Preparation time: 
5-10 minutes
  • 150g Stork tub
  • 150g caster sugar
  • 150g Self raising flour
  • 1tsp baking powder
  • 3 eggs
  • 1tbsp warm water
  • 3tbsp strawberry jam
  • 150mls double cream whipped (optional)
  • 1tbsp icing sugar or caster sugar
  • Kenwood Food Processor fitted with the knife blade
  1. Pre-heat the oven to 180°C / 350°F / Gas mark 4 and grease two 18cm shallow cake tins.
  2. Fit the knife blade. Place all the ingredients for the sponge in the bowl and process for 5 seconds. Using a spatula, scrape the mixture into the centre of the bowl and process for a further 5 seconds.
  3. Pour the mixture into the prepared tins and bake for 20-25 minutes or until firm to a light touch and coming away from the edges slightly. If you are unsure whether the cake is cooked insert a thin skewer in the centre and it should come out clean. Turn out onto a wire cooling rack.
  4. When cool spread the jam and cream over one of the cakes, top with the other cake and sprinkle with the sugar.

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