Lyle's Victoria Sandwich Smile

Lyle's Victoria Sandwich Smile

A baking classic, with a twist. Our take on the Victoria sandwich puts a smile on your face - and a warm feeling in your tummy. Wheel it out for afternoon tea, or top off a memorable meal... it's the perfect dessert.

Serves

8-10

PREP TIME

30 minutes

COOK TIME

30-35 minutes

INGREDIENTS

FOR THE CAKE

  • 275g (10oz) unsalted butter, softened
  • 150g (5oz) Lyle's Golden Syrup
  • 125g (4½oz) Tate & Lyle Fairtrade Golden Caster Sugar
  • 5 large eggs, at room temperature, lightly beaten
  • 275g (10oz) self-raising flour
  • 1 rounded tsp baking powder
  • 1 tbsp milk

FOR THE FILLING & DECORATION

  • 175ml (6floz) double cream, lightly whipped
  • 5 rounded tbsp raspberry jam
  • Tate & Lyle Fairtrade Icing Sugar

INSTRUCTIONS

Bake up a little light sponge happiness:

  1. Preheat the oven to 170°C/150° Fan, 325°F, Gas 3 while you whisk the butter along with the Lyle's Golden Syrup and Golden Caster Sugar until soft and creamy.
  2. Beat in the eggs a little at a time (make sure each batch is well combined before adding more).
  3. Sift over the flour and baking powder; lightly and quickly fold it in with a large metal spoon and then add the milk to make a soft consistency (so it easily drops from the spoon).
  4. Spoon the mixture into two 20cm (8”) sandwich tins (greased and lined with parchment paper). It should come to about 1cm (½”) from the top and level out.
  5. Bake on the middle shelf for 30-35 minutes until gorgeously golden brown, well risen and the cakes spring back when lightly pressed with a finger.
  6. Leave for 20 minutes and then turn out onto a wire rack to cool completely.
  7. Sandwich the two halves of the cake together, first with the jam; second, the whipped cream and arrange on a plate - then just dust with a little Icing Sugar and you're ready to serve.

 

CHEF'S TIP

Your only challenge now? Eating it without getting icing on your nose….