Lyle’s Victoria Sandwich Smile

Name: Lyle’s Victoria Sandwich Smile
Yield: 5 to 10
Ingredients: 275 g Butter; 150 g Lyle’s Golden Syrup; 125 g Tate & Lyle Fairtrade Golden Caster Sugar; 5 Egg; 275 g Self raising flour; 1 tsp Baking powder; 1 tbsp Full fat milk; 175 ml Double cream; 5 tbsp Raspberry jam; Fairtrade Tate & Lyle Icing Sugar

Rating 0.0

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Prep

<30 MIN

Bake

30-35 mins

Serves

5 to 10

Difficulty

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.

made using

Lyle’s Golden Syrup Tin

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british bakes Medium Cakes And Cupcakes 5 to 10 1-2 hours

Instructions

Ingredients

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Bake up a little light sponge happiness:

Step 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.

Step 2

Beat in the eggs a little at a time (make sure each batch is well combined before adding more).

Step 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).

Step 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.

Step 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.

Step 6

Leave for 20 minutes and then turn out onto a wire rack to cool completely.

Step 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.