15 minutes minutes to prepare and
25/30 minutes minutes to cook
Classic Victoria Sandwich Cake. With extra cream filling..
150g self raising flour..150g caster sugar..150g butter..3 medium eggs (beaten)..1 x 15 ml (tbsp) water..strawberry jam..300ml whipping cream..icing sugar to dust
pre heat fan oven to 170'C, conventional 190'C. gas mark 5. grease and line 2 - 7 inch (18cm) sandwich tins. sift flour into bowl and put to one side, Beat together sugar and butter until light and fluffy. Gradually add the beaten eggs and water with a little flour, fold in the remainder of the flour until all the ingredients are combined. Turn into prepared tins and level off, bake for 25/30 minutes until well risen golden and firm, (check centre with pointed knife, if it comes out clean then its cooked). Cool in the tins for 5 minutes, turn out onto wire rack and leave until cooled completely, whip your cream until it peaks, spread jam on bottom layer then ladel your cream on top of the the jam, place 2nd sandwich on top, level the cream around the edge with a pallette knife, dust with icing sugar then serve..
preparation is the key..everything will then run smooth