David de Jongh's Cookbook
Victoria Sandwich
| 8 oz. butter, softened and cut into small pieces | Buttercream filling: |
| 4 eggs, unbeaten | 4 oz. unsalted butter, softened |
| 8 oz. sugar | 8 oz. Confectioners / icing sugar |
| 8 oz. self-rising flour | A few drops of vanilla essence |
| 2 tbsp hot water | Strawberry jam |
Put the eggs in warm water if they are cold from the fridge, until they reach room temperature. Combine all ingredients in a warm bowl, and beat by hand or in a mixer at medium-high speed until just mixed. The mixture should be lumpy, not smooth. Pour into two greased and floured 8" round cake pans. Bake 335°F for 25 to 30 minutes. Allow to cool 5 minutes in pans, then turn out onto wire racks to cool to room temperature.
Mix the buttercream ingredients with a hand mixer or with the wire whisk attachment of your food mixer until light and fluffy. Make sure the butter is soft, otherwise the filling will be too hard to spread. Spread the top side of one layer of the cake with the buttercream, and the bottom of the other layer with strawberry jam. Place the two layers together and sieve sugar or icing sugar over the top.
Add 25% to measurements for 9" cake pans, subtract 25% for 7" pans.
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