A beautiful Classic Victoria Sandwich Loaf - Victoria Sandwich cake made in a loaf tin. This is my favourite cake and it is made with pantry staples. It is a rich and buttery cake and it is my favourite cake ever. It is the best British Tea Time Treat. An afternoon tea favourite that is simple, elegant and so delicious.
250gStrawberriesWashed, Hulled and cut into quarters/halve. Leave some whole for the top too.
4tablespoonStrawberry Jam
Icing Sugarto Dust
Instructions
Preheat the oven to 180°C/gas mark 4. Grease a 2lb loaf tin with butter and line with baking paper.
Cream together the butter and sugar in a stand mixer or using an elctric hand mixer until pale and fluffy. About 5 minutes.
Now add the eggs in one by one beating in between. If the mixture begins to curdle, add a little of the flour.
Fold in the flour then pour the mixture into the loaf tin. Bake on the middle shelf for 1 hour until golden. Check it is cooked all the way through using a wooden skewer inserted into the middle. It should come out clean.
Allow to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.
Meanwhile whip the cream with the sugar until it thickens slightly.
Cut the cake into 2 layers using a sharp bread knife.
Spread some of the jam on ½ of the cake and then apply half the cream. I piped it on messily. Top with chopped strawberries.
Add the top layer. Spread on the remaining cream, drizzle over the jam (thin down with a little water if needed). Top with remaining strawberries and dust with icing sugar, then serve.
Notes
This is a classic, simple Victoria Sandwich Cake in which you usually weigh the eggs in their shells and then use the same amount in grams of butter, flour, sugar. You can use that method or use the measurements provided.This cake is best eaten on the day it is baked, but it will keep in an airtight container for 2 days.You can also freeze the cake layers minus the deco for up to three months – wrap them separately with tin foil. Allow to defrost at room temperature before decorating.