Victoria Sandwich

Recipe from: 7/1/2006 12:00:00 AM

Ingredients 11
Servings 1
Minutes 45


Serving Change
  • 250
    (250ml) soft butter
  • 5
    vanilla essence
  • 220
    (250ml) castor sugar
  • 4
    large eggs, lightly beaten
  • 280
    (500ml) self-raising flour
  • 25
    strawberry or other berry jam
  • 25
    Kirsch or berry liqueur (optional)
  • 250
    cream, whipped
  • 250
    caramelised condensed milk
  • 1
    punnet fresh berries or 1 candrained canned berries or black cherries
  • chocolate curls, to decorate


Grease and line two round 20cm baking tins. Beat the butter, vanilla essence and castor sugar until light. Add the eggs, a little at a time, beating well after each addition. Sift the self-raising flour and a pinch of salt, and gently fold into the butter mixture, taking care not to over-mix.

Divide the batter between the two tins and use a spatula to level out the surface. Bake in a preheated oven for 25 to 30 minutes until the cakes have risen and the sides begin to pull away from the baking tins. Remove from the oven, turn out and leave to cool on a wire rack. Once the cakes have cooled completely, mix the jam and Kirsch, and spread over the top of one cake. Mix the cream and caramelised condensed milk, and spread carefully over the jam. Place a few of the berries on top of the caramel topping, then place the other cake on top. Cover the sides and top of the cake with the remaining caramel mixture. Decorate with berries and chocolate curls. Refrigerate until ready to serve.


Read more on: starch  |  bake


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