Victoria Sandwich
Victoria Sandwich
Metric/Imperial
175g/6oz butter 175g/6oz caster sugar
3 eggs, beaten
175g/6oz plain flour
2 teaspoons baking powder
pinch of salt
2 tablespoons hot water
5 tablespoons raspberry jam
icing sugar for dusting
Line a 20 cm/8 inch cake or souffle dish with greaseproof paper.
Cream the butter and sugar until light and fluffy. Add the eggs, a little at a time, beating well to blend.
Sift the flour with the baking powder and salt and fold into the creamed mixture with the hot water.
Spoon into the prepared dish and level the surface carefully. Cook on FULL (100%) for 6Y2 to IVz minutes, giving the dish a quarter-turn every 2 minutes. The cake will still be slightly sticky and moist on the surface at this stage but will dry out with the residual heat in the cake. Allow to STAND for 5 minutes before turning out on to a wire rack to cool.
To serve, split the cake in half and sandwich together with the jam. Dust the top with sifted icing sugar. MAKES one 20 cm/8 inch round cake