Victoria Sandwich Cake

Prep time: 30 mins Cook time: 25-30 mins Total time: 55-60 mins

Ingredients

Cake

1 cup flour

1/2 cup sugar

1/2 teaspoon baking powder

2 eggs, room temperature

1/2 cup butter, softened room term-erasure

1/4 cup buttermilk

Filling

1 cup heavy whipping cream, cold

1 cup strawberry jam (store bought or homemade)

1/4 cup (or less) powdered sugar for decoration

Equipment

Measuring cups and spoons

1 large bowl

1 medium bowl

1 small bowl

scone baking dish

Handheld electric whisk

Ice cream scoop

Spatula

Sieve

Wire rack

How to

Pre-heat the oven to 350 degrees Fahrenheit/176 Celsius.

Using a spatula mix the dry ingredients in a large bowl. Add the eggs and butter and whip with a handheld electric whisk until just combined and smooth. Add the buttermilk and whip until just mixed in.

Scoop into the scone holes.

Bake for 25 minutes or until a toothpick inserted into the center comes out dry.

Remove from the oven and let them cool in the baking dish for 5-10 mins.

Remove to cool on a wire rack.

While the cake is cooling, make the filling.

In a medium bowl, whip the cold heavy cream until it forms solid peaks. Set aside.

Place the strawberry jam on a small plate set aside.

When the cake is completely cooling, slice each one into two halves.

Using the spatula spread the jam across the slices. Next spread whipping cream over the jam leaving about 1/4 inch to the corners. Place the other cake slice on top.

Using a sieve, sprinkle powdered sugar over the cake slices.