OK, here’s a not so healthy recipe for once, the classic Victorian sandwich, that my mum would make almost on a weekly basis. It is also known as the pound cake (because traditionally, the main ingredients are all a pound in weight each). I love it with lots of homemade strawberry jam and fresh cream. Here’s the Victorian sandwich I baked for my friend – we had a slice of England in exotic Phuket.
4 free-range eggs
6oz caster sugar (I reduced this by 25%)
8oz self-raising flour (I use 50% rye and 50% self raising, though warning, it doesn’t taste that light anymore)
2 tsp baking powder
8oz soft butter at room temperature, plus a little extra to grease the tins
good-quality strawberry or raspberry jam
whipped double cream
Preheat the oven to 180C/350F/Gas 4. Grease and line a sandwich tin. Combine butter and sugar, and beat as vigorously as possible until light and fluffy. Then add in the rest of the ingredients until all are properly combined. Pour into the greased sandwich tin and place the tin on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. Poke with a fork, and your cake is ready when the fork comes out clean.