This Victoria sandwich loaf is the classic teatime treat with a twist - there's plenty of cream and lots of strawberry jam and it's in the form of a loaf
- 225g (8oz) unsalted butter
- 225g (8oz) caster sugar, plus 1 tbsp to dust
- 4 medium eggs
- 225g (8oz) self raising flour
- 3 tbsp semi skimmed milk
- 300ml (½pt) double cream
- 100g (4oz) strawberry jam
- 250g (9oz) strawberries, hulled and quartered
Creaming the butter and sugar together well is the key to a good sponge so ensure you beat it until it becomes pale.
Preheat oven to 170C/150C fan/325F/Gas 3. Grease a 900g (2lb) loaf tin and line with baking parchment.
Using an electric whisk cream the butter and sugar together until pale and fluffy. Add the eggs one at a time beating well after each addition.
Sift in the the flour and fold through using a large metal spoon. Stir through the milk then pour the mixture into the loaf tin and bake in the centre of the oven for 1 hour (cover with foil after 45 minutes if it browns to quickly) until golden or skewer comes out clean. Transfer to a wire rack to cool completely.
Whip the cream to soft peaks and gently fold through the jam. Cut the cake into 3 layers.
Spoon half the cream onto the bottom layer and then add half the strawberries, top with the middle layer and spread over the remaining cream and strawberries. Add the top layer, dust with the caster sugar and top with a few strawberries to serve.
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