Mary Berry’s classic Victoria Sandwich
225g Caster Sugar
225g Self-Raising Flour
2 tsp Baking Powder
Icing Sugar (for dusting)
Preheat your oven to 180°C. In a bowl, break your eggs and give them a quick whisk. Then add your measured sugar, flour, baking powder and butter. Mix until fully combined, be careful not to over mix. Spoon the mixture into two greaseproofed tins and pop into the oven for 20-25 mins or until golden brown and springy to the touch.
Whilst your cakes are cooling, whip up your double cream until you reach stiff peaks. Once cooled spoon jam and whipped cream onto the bottom of one of your cakes and then sandwich with the second cake. Lastly dust with some icing sugar.
Alternatively, cut small rounds of your cake with a cake cutter and make mini Victoria Sandwich cakes.