Victoria Sandwich Recipe

175 g/6 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar, plus extra for sprinkling

3 eggs, beaten
175 g/6 oz self-raising (self-rising) flour
60 ml/4 tbsp strawberry jam (conserve)

Method:

Beat the butter or margarine until soft, then cream with the sugar until pale and fluffy. Gradually beat in the eggs, then fold in the flour. Divide the mixture evenly between two greased and lined 18 cm/7 in sandwich tins. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 20 minutes until well risen and springy to the touch. Turn out on to a wire rack to cool, then sandwich together with jam and sprinkle with sugar.