Mary Berry's Victoria Sandwich
With the all-in-one method, the whole process takes under half an hour.
- 175g (6 oz) soft margarine
- 175g (6 oz) caster sugar
- 175g (6 oz) self raising flour
- 1 rounded teaspoon baking powder
- 3 large eggs
- 4 tablespoons raspberry jam
- Extra caster sugar for dusting
Measure the margarine, sugar, flour, baking powder and eggs into a large bowl. Beat well for 2 minutes until smooth and blended. Divide the mixture between two round cake tins lines with Bake-O-Glide and level the tops.
2 oven AGA: Bake with the grid shelf on the floor of the Roasting Oven and the cold plain shelf on the second set of runners for about 20 minutes until well risen and golden brown.
3 and 4 oven AGA: Bake with the grid shelf on the floor of the Baking Oven for about 20 minutes, until well risen and golden brown.
Remove from the tins and then peel off the Bake-O-Glide and leave to cool on a wire rack. When cool, spread one cake with raspberry jam then put the other cake on top. Dust with caster sugar to serve.
Orange and lemon sandwich: add the finely grated rind of 1 orange or 1 lemon to the cake mixture. Fill with lemon curd mixed with an equal quantity of whipped cream or if preferred, just orange or lemon flavoured butter cream.
Chocolate sandwich: blend 2 rounded tablespoons of cocoa with 4 tablespoons of hot water in the bowl, and then add the remaining ingredients. Fill inside and decorate the top of the cake with white butter cream – blend 100g (4 oz) soft margarine with 225g (8 oz) sieved icing sugar, decorate with grated chocolate.
Coffee sandwich: dissolve 2 heaped teaspoons of instant coffee in the beaten eggs. Fill with coffee butter cream – add 1 tablespoon of coffee essence to the white butter cream above – and dredge with icing sugar.
Recipe from The AGA Book by Mary Berry