Victoria Sandwich
4 Eggs medium size
9 oz (250g) of Margarine/Butter
9 oz (250g) of Castor Sugar
9 oz (250g) of Self Raising Flour
Half a teaspoon of Vanilla Essence
Strawberry Jam
Half a pint (285ml) of Fresh Double Cream
1 teaspoon of Caster Sugar
1) Preheat the oven to (190 C), (375 F), (Gas Mark 5)
2) Grease and flour the bottoms of two Sandwich tins (21.5 cm 8.5 inchs in diameter.
3) Put the Margarine in a bowl and beat until it is soft and creamy
4) Add in sugar and continue to beat until the mixture is light and fluffy
5) Beat in eggs one at a time and mix very thoroughly
6) Add in vanilla essence and mix
7) Sift in the flour slowly, folding into the mixture with a metal spoon
8) Divide the mixture equally between the two sandwich tins
9) Place in center of oven and bake for 30 minutes until sponge is well risen
10) Remove from oven and allow to cool for 5-10 minutes in the tin
11) Remove from tin, and allow to cool down fully
12) When sponge is cold take one and turn it upside down on a serving plate
13) Spread evenly with Jam, and place whisked cream on top
14) Cover with second sponge, and sprinkle with caster sugar.