Foolproof Victoria Sandwich
My sponge recipe was taught to me by my mother and handed down for generations before that making it at least 100 years old, but I have never known it to fail. I weigh my eggs in their shell then weigh the other ingredients to that same weight, I will put the exact recipe I used down below, but for the best results, I would suggest just weighing the eggs to get your own measurements.
I hope you like this Victoria sandwich recipe and I really loved the addition of the chocolate strawberries which are quick and easy to make.
Ingredients
6 eggs
360g caster sugar
360g Stork
360g Self raising flour
A pinch of salt
Vanilla extract
For the Buttercream
500g Stork
1kg icing sugar
Method
1. Great and line 2x 8inch cake pans. Preheat the oven to 180 C.
2. Beat the sugar and margarine together until light and fluffy.
3. Add 2 eggs, vanilla extract and a good handful of flour, then beat on high. Continue to add the eggs one at a time whilst the mixer is on high until they are fully incorporated into the mix.
4. Add the flour and salt `and beat on low speed and until mostly combined, then finish of the mixing by hand. 5. Spoon the mixture into your prepared pans and bake for 15-18 mins. Check that the cakes are cooked with a knife or skewer. Turn out onto a cooling rack immediately. Leave to cool.
For the Buttercream
1. Cream the butter and sugar together with a tsp of vanilla extract until light and fluffy.
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