Prep
<30 MINBake
30-35 minsServes
5 to 10Difficulty
Medium
About
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.
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.
Ingredients
1
FOR THE CAKE
Butter
Unsalted, softened
Lyle’s Golden Syrup
Tate & Lyle Fairtrade Golden Caster Sugar
Egg
At room temperature, lightly beaten
Self raising flour
Baking powder
Full fat milk
FOR THE FILLING & DECORATION
Double cream
Raspberry jam
Fairtrade Tate & Lyle Icing Sugar
To decorate
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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Recipe reviews
One review
This recipe is great, really moist and tasty. My sponges baked in 30 minutes, they probably could have come out a minute or two earlier. There are some excellent recipes on this website! 😃