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Tweet Victoria Sandwich Sponge Cake
Soft circular sponge cake of white wheatflour, butter, sugar and whole egg. Split and filled with red jam and cream or creamed butter/sugar/vanilla. Dusted with icing sugar. Known only since Mrs.B.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
1491. INGREDIENTS: 4 eggs; their weight in pounded sugar, butter, and flour; ¼ saltspoonful of salt, a layer of any kind of jam or marmalade.
Mode: Beat the butter to a cream; dredge in the flour and pounded sugar; stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked. When the mixture has been well beaten for about 10 minutes, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 minutes. Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces; pile them in crossbars on a glass dish, and serve.
Time: 20 minutes.
Average cost: 1s. 3d.
Sufficient: for 5 or 6 persons.
Seasonable: at any time.
Mary Berry's perfect Victoria sandwich
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