How to bake this simple, essential, British classic cake that everyone just loves!

Whether you are British of not, I promise you will love this cake any time of day whether it is tea time or not! It is light and spongey with just the right amount of sweetness.
Victoria Sandwich
4 large eggs (in their shells)
1¼ cups (about 240g)
superfine sugar
1¾ cups plus 3 tbsp (about
240g) all-purpose flour
3 tsp baking powder
1 stick (about 120g) unsalted butter, softened, plus extra to grease the pans
1 stick (about 120g) margarine, softened
To finish
½ cup (125g) raspberry preserves (good-quality)
A little superfine sugar, to sprinkle
1. Heat your oven to 350°F. Grease two 8-inch (20cm) cake pans and line the bases with parchment paper. Weigh the eggs first (in their shells), then weigh the same quantity of sugar and flour. For the butter and the margarine, you need half the weight of the eggs.
2. In a large bowl, cream the butter, margarine and sugar together using an electric whisk until pale in color and light and fluffy (1). Scrape down the sides of the bowl and beat again.
3. Beat the eggs together in a pitcher, then gradually add to the mixture, beating well after each addition (2). Scrape down the sides of the bowl and mix again.
4. Sift the flour and baking powder over the surface of the mixture and gently fold in, using a large metal spoon (3).
5. Divide the mixture between the prepared cake pans. To ensure the cakes are exactly the same size you can weigh the cake mixture into each pan. Gently smooth the surface with the back of the spoon to level it (4).
6. Bake in the center of the oven for 25 minutes until risen, golden brown and the cakes spring back in the center when lightly touched with a fingertip. They should be slightly shrunken away from the edges of the pan. Leave the cakes in the pans for 5 minutes, then remove to a wire rack. Leave to cool completely.
When cold, sandwich the cakes together with the raspberry preserves and sprinkle the top with a little superfine sugar.

[@michellemccallion3566]

Mmm...scrumdiddlyumptious 😋 Looks totally amazing, many thanks for sharing 😊

[@PatrickSpahr]

So good! Delicious to the last crumb!