The Victoria Sandwich, named after and a favourite cake of Queen Victoria, represents classic English baking and in our opinion should only be made with butter for the best flavour. I find it therapeutic to make it the traditional way once in a while, alternatively use a hand or stand mixer.
225g (8 oz) soft butter
225g (8 oz) caster sugar
4 free range eggs, at room temperature, beaten
225g (8 oz) self raising flour
Sieved icing sugar or caster sugar
1. Place the butter and sugar into a large bowl and cream well together with a wooden or silicone spoon until the mixture is light and fluffy. Gradually add the beaten egg, beating well between each addition. Add a little flour when beating in the final stages of the egg as this will help stop the mixture curdling. Gently fold in the sieved flour and divide between two 20cm shallow cake tins, which have been buttered and base lined.
2 Oven AGA: Place the two cake tins on the oven grid shelf set on the floor of the Roasting Oven with the cold plain shelf on the second runners down. Cook for about 20 minutes until risen and golden brown. The top of the cake should spring back when lightly pressed with a finger
3 and 4 Oven AGA: Place the two cake tins on the oven grid shelf slid on the fourth set of runners down in the Baking Oven. Cook for 20-25 minutes until risen and golden brown. The top of the cake should spring back when lightly pressed with a finger Let the cakes rest in the tins for 5 minutes then turn out onto a wire cooling rack, removing the lining paper. Sandwich together with a generous amount of raspberry jam and decorate the top with sieved icing sugar or sprinkle with caster sugar.
Conventional cooking: Bake at 180ºC (350ºF), fan oven 160ºC, Gas Mark 4 for 20-25 minutes. Tip: use good quality straight sided cake tins which will not buckle.