Jamie Oliver

Victoria sandwich

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Victoria sandwich

Serves 10
Nutrition per serving
  • Calories
    500
    25%
  • Fat
    31g
    44%
  • Saturates
    17g
    85%
  • Protein
    6g
    13%
  • Carbs
    54g
    21%
  • Sugar
    32g
    36%

Of an adult's reference intake

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

Nutrition per serving
  • Calories
    500
    25%
  • Fat
    31g
    44%
  • Saturates
    17g
    85%
  • Protein
    6g
    13%
  • Carbs
    54g
    21%
  • Sugar
    32g
    36%

Of an adult's reference intake

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

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Ingredients

  • 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
  • 1 lemon , zest of
  • 1 tablespoon icing sugar , plus extra for dusting
  • 100 ml double cream
  • 4 tablespoons quality raspberry jam
  • 100 g fresh raspberries
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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.

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