Pyrex National Baking Week
Homemade Family Time
Victoria Sandwich
Desserts
Cooking time:
15-30 minutes
Serves:
8
Preparation time:
5-10 minutes
Tags:
Ingredients:
- 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
Equipment:
- Kenwood Food Processor fitted with the knife blade
Method:
- Pre-heat the oven to 180°C / 350°F / Gas mark 4 and grease two 18cm shallow cake tins.
- 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.
- 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.
- When cool spread the jam and cream over one of the cakes, top with the other cake and sprinkle with the sugar.