Victorian Double Layer Cake

    Victorian Double Layer Cake


    17 people made this

    This is my recipe for a plain pound cake. It tastes like a cake you bought from the shop. It is also similar to a Victorian sponge cake.

    Serves: 6 

    • Cake
    • 180g unsalted butter
    • 180g caster sugar
    • 3 eggs, beaten
    • 180g self raising flour, sifted
    • To Assemble
    • 500ml thickened cream
    • 3 tablespoons strawberry jam
    • icing sugar, to dust

    Preparation:20min  ›  Cook:20min  ›  Extra time:40min  ›  Ready in:1hour20min 

    1. Cake: Preheat the oven to 180 degrees C. Lightly butter two round cake tins, each with a diameter of 20cm.
    2. Cream together the butter and sugar until light and fluffy, and then slowly add the beaten eggs.
    3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
    4. Bake for 20 minutes. Leave to cool and then remove from the tins.
    5. To Assemble: Whip the cream until thick and use it to fill the sponge with the jam.
    6. Dust liberally with icing sugar to serve.

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