Victoria sandwich

Victoria sandwich

Serves 10

  • 250 g unsalted butter, softened, plus extra for greasing

  • 250 g golden caster sugar

  • 4 large free-range eggs

  • 250 g self-raising flour, sifted, plus extra for dusting

  • ½ vanilla pod, split lengthways and seeds scraped out

  • zest of 1 lemon

  • 1 tablespoon icing sugar, plus extra for dusting

  • 100 ml double cream

  • 4 tablespoons quality raspberry jam

  • 100 g fresh raspberries

Preheat your oven to 170°C/325°F/gas 3. Grease and line two 20cm sandwich tins, then lightly dust with flour.



Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor. Add the eggs one at a time, making sure you beat each one in before adding the next. Sift in the flour and fold through along with the vanilla seeds. Divide the mixture between the prepared tins, using a spatula to spread it out to the edges. Bake in the oven for around 45 minutes, or until lightly golden and beautifully risen. To check if it's done, poke a skewer or cocktail stick into the centre – if it comes out clean, it's ready. Allow to cool slightly then carefully turn out on to a wire rack and leave to cool completely.



Finely grate the lemon zest into a bowl, add the icing sugar and cream and whip until it just starts to peak. Spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.

Nutritional Information

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Method

Preheat your oven to 170°C/325°F/gas 3. Grease and line two 20cm sandwich tins, then lightly dust with flour.

Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor. Add the eggs one at a time, making sure you beat each one in before adding the next. Sift in the flour and fold through along with the vanilla seeds. Divide the mixture between the prepared tins, using a spatula to spread it out to the edges. Bake in the oven for around 45 minutes, or until lightly golden and beautifully risen. To check if it's done, poke a skewer or cocktail stick into the centre – if it comes out clean, it's ready. Allow to cool slightly then carefully turn out on to a wire rack and leave to cool completely.

Finely grate the lemon zest into a bowl, add the icing sugar and cream and whip until it just starts to peak. Spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 500
    25%
  • Carbs 54g
    21%
  • Sugar 32g 36%
  • Fat 31g 44%
  • Saturates 17g 85%
  • Protein 6g 13%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 250 g unsalted butter, softened, plus extra for greasing

  • 250 g golden caster sugar

  • 4 large free-range eggs

  • 250 g self-raising flour, sifted, plus extra for dusting

  • ½ vanilla pod, split lengthways and seeds scraped out

  • zest of 1 lemon

  • 1 tablespoon icing sugar, plus extra for dusting

  • 100 ml double cream

  • 4 tablespoons quality raspberry jam

  • 100 g fresh raspberries