Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking. I have given quantities in ounces as well for those of you who still like to know stuff 'in old money!'
So today's treat is …. Classic Victoria Sandwich Cake
175g/6oz butter or margarine
175g/6oz caster sugar
3 beaten medium eggs
175g/6oz self raising flour
A little caster sugar to dust the top of the cake
1, Cream butter or margarine, caster sugar until fluffy.
2, Gradually beat in eggs with a tablespoon of the flour to prevent the mixture curdling.
3, Mix in the flour gently.
4, Grease two 8 inch/20cm cake tins and line the base with baking parchment or greaseproof paper.
5, Divide the mixture between the two prepared tins and level the tops with a knife.
6, Bake in a pre heated oven at Gas 5/375F/190C for 20 mins until risen and golden.
7, When cooked, turn out on a wire rack to cool. When cool, sandwich the two cake layers together with raspberry jam and dust the top with caster sugar.
Her Majesty would be most pleased and amused! Gawd Bless 'er!