Classic Victorian Sandwich Recipe

• granulated sugar↗200g g
• soft butter↗200g g
• eggs↗4

  beaten

• self‑raising flour↗200g g
• baking powder↗1 tsp tsp
• milk↗2 tbsp tbsp
• butter↗100g g

  soft

• icing sugar↗140g g

  sifted

• vanilla extract↗drop drop

  optional

• quality strawberry jam↗half a 340g jar
• icing sugar↗

  for decoration

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (convection 170 °C, gas 5). Grease two 20 cm diameter tins with butter and line them with parchment paper.

2. 2

   In a large bowl, beat together 200 g granulated sugar, 200 g soft butter, 4 beaten eggs, 200 g self‑raising flour, 1 tsp baking powder and 2 tbsp milk until a smooth, soft batter forms.

3. 3

   Divide the batter between the tins and smooth the surface with a spatula or the back of a spoon.

4. 4

   Bake for about 20 minutes until golden, until the cake springs back when pressed.

5. 5

   Turn onto a cooling rack and let cool completely.

6. 6

   For the filling, beat 100 g soft butter until smooth and creamy, then gradually add 140 g sifted icing sugar and a drop of vanilla extract (optional).

7. 7

   Spread the buttercream on the bottom of one sponge. Top with 170 g strawberry jam and cover with the second sponge.

8. 8

   Dust lightly with icing sugar before serving. Store in an airtight container and consume within 2 days.