for future reference - nickelbabe's foolproof Victoria Sandwich plan:
grease 2 x 8" cake tins.
get 3 medium or large eggs.
weigh the eggs. (should be about 6 oz)
use that weight to measure the same amount of
Self-raising flour
CASTER sugar
spreadable butter (it does make a difference)
heat the oven to 180 degrees/ gas mark 4/5 (and make sure your shelves are in the middle of the oven)
put the butter and sugar in a bowl and cream it - that means hitting it randomly ins circular motions with a wooden spoon against the side of the bowl until it's all mixed in and the butter's goen a bit softer. (a Kenwood Chef is a good investment)
then throw the eggs in.
beat it (hit it with a spoon in circular motions until it's rather runny, but it will still be lumpy)
add the flour 1/4 at a time. beat that as before.
It'll be runny, but quite stiff, and a ligth yellow colour. (it'll probably still be lumpy if you've done it by hand)
spoon half the mixture into one tin, and half into the other tin.
put one tin on the top shelf at the back/open side and on the bottom shelf at the front/hinge (or side by side if they'll fit)
cook for exactly 25 minutes.
take the tins out ofthe oven and do whatever you do to make it come away from the tin (mine's got a thing you pull round, but some you have to use a knife)
put the cooling rack over the tin, usea teatowel to hold it on and tip it over.
repeat with the other tin (and hopefully another cooling rack)
after about half an hour, spread strawberry jam/cream on the top of one, put the other onto the top of it (same way as before, but you can hold it with your hand)
do it quickly so that it doesn't break at all.
sprinkle caster sugar on the top.
cut and serve!
honestly - i cannot cook at all, but I can do Victoria Sandwich - it's the only thing I can do successfully.
