Aunt Millie's Victoria Sandwich Cake Recipe

A British Recipe with A French Twist
Happy Baking My Darlings

For the Cakes
225g / 8oz self-raising flour
2 teaspoons baking powder
1/2 teaspoon of salt
225g / 8oz caster sugar
225g / 8oz softened butter
4 eggs
1 tablespoon vanilla extract
1½ teaspoon ground cardamom
6 tablespoon of double cream
4 tablespoon of Grand Marnier Orange Liqueur

For the Filling
8 tablespoons of strawberry jam (preferably homemade)
4 teaspoons of Framboise Raspberry Liqueur mixed into the jam
300ml / 10½ oz double cream, lightly whipped

For best results, start with room-temperature ingredients
Heat oven to 180C / 350F /Gas 4
Butter two 20cm/7 inch tins, line with non-stick baking and set aside
In a bowl, mix the flour, baking powder, cardamom, salt and set aside
In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture, this should take about 5 minutes
Beat in the eggs one at a time
Add the double cream and Grand Marnier at this point
Add the vanilla and mix well
Fold in the flour mixture. Be careful not to over-mix
Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.
Place in the oven and bake for about 20 to 25 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour
Leave the cakes to cool in the tins for 10 minutes
Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely
Spread the sponge with the jam and the whipped cream, then carefully sandwich together
Dust with icing sugar and serve