Victoria multi-storey sandwich

This recipe is from the book  The Pocket Bakery. I like its rusticness and am looking for a good Vicky sponge cake recipe so thought this looked a good one to try. Though it comes with a white chocolate glaze which I’m not including here. 

Ingredients

  • 6 medium eggs, weighed in their shells, then the same weight of:
  • Softened unsalted butter
  • White caster sugar
  • Self-raising flour or plain flour with 2 teaspoons baking powder
  • 450g raspberry jam

Method

  • Preheat oven to 180c. Using 2 x 20cm cake tin, put baking parchment on the base. Then grease and flour. 
  • Using a stand or hand mixer beat the butter, in a large bowl, until pale. 
  • Add the sugar and continue to beat until the mixture is almost white. 
  • Add the eggs, 1 by 1. Beat each egg in well then beat for another 3 minutes after all eggs have been added – mixture will seem almost gelatinous. 
  • Very slowly, using a palette knife, fold in the flour – lifting the batter and working in a figure-of-eight pattern so the flour is gradually incorporated. 
  • Spoon mixture evenly beteen the 2 tins. Spread lightly with a knife to smooth. 
  • Bake for 25-35 minutes until the surface feels springy. Insert a skewer and if it comes out clean the cake is done. 
  • Run a knife around the edge of the cakes and immediately turn out onto a rack to cool. 
  • When cool, cut both in half horizontally and sandwich together with the jam. 
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