Victoria Sandwich Cake With

Victoria Sandwich Cake with

Vanilla Buttercream Frosting

Ingredients (Per Pair)

4 eggs, beaten

225g sugar

225g SR flour

2 tsp baking powder

225g margarine

Method

1.  Preheat oven to 180°C.

2.  Line the bottom 2 sandwich tins with baking paper.

3.  Sift flour and baking powder in a large mixing bowl. Add the sugar, margarine and the eggs.

4.  Mix everything together until well combined with an electric hand mixer. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.

5.  Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

6.  Place the tins on the middle shelf of the oven and bake for 25 minutes.

7.  The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes.

8.  Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.

9.  Set aside to cool completely.

Vanilla Buttercream Frosting

Ingredients

3 cups icing sugar

⅓ cup margarine

1½ tsp vanilla

1-2 Tbs milk

Method

1.  In medium bowl, mix icing sugar and margarine with an electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

2.  Gradually beat in just enough remaining milk to make frosting smooth and spreadable.

3.  If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.