Classic cheese scones
Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use
Classic Victoria sandwich recipe
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Cuts into 10 slices
Skip to ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggsbeaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100g buttersoftened
- 140g icing sugarsifted
- drop vanilla extract(optional)
- half a 340g jar good-quality strawberry jam
- icing sugarto decorate
Nutrition: per serving
- kcal507
- fat27.05g
- saturates16g
- carbs61.02g
- sugars45g
- fibre0.8g
- protein5g
- salt0.9g
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
step 2
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
step 3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
step 4
Bake for about 20 mins until golden and the cake springs back when pressed.
step 5
Turn onto a cooling rack and leave to cool completely.
step 6
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
step 7
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
step 8
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
