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:

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.
Beat in the eggs a little at a time (make sure each batch is well combined before adding more).
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).
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.
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.
Leave for 20 minutes and then turn out onto a wire rack to cool completely.
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.