A 15cm (6-inch) Victoria Sandwich cake - not too rich, just yummy.
Servings: 8 slices
For a 15cm (6 inch) cake:
The same weight (approx. 150g) of:
- Caster sugar
- Self-raising flour
- 1 teaspoon baking powder (5ml)
- ½ teaspoon vanilla extract (2.5ml)
- large pinch of salt
2 x 15cm/6-inch shallow round cake tins
For the cake:
Mix all the ingredients together thoroughly(Butter, caster sugar, eggs, flour, baking powder, salt, vanilla extract)
Evenly divide the mixture between the tins. Smooth the top with a palette knife and make a slight dip in the centre
Cook for 20-25 minutes until the cake surface springs back when you touch it lightly with your fingertip
Remove from the tin and leave to cool on a cooling rack. Leave the paper in place if you don’t intend to fill the cake immediately
Once the cake is cool, fill with jam or buttercream and sprinkle icing sugar on top.
Everyday Cooks tips:
- The cakes keep well for up to a week in an airtight box – preferably in the fridge.
- The un-iced cakes can be frozen for up to a month