Victoria Sandwich

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 4 oz. (120 g.) butter
  • 4 oz. (120

Method

Cream together the butter and sugar until very light and creamy. Beat the eggs and add them a little at a time to the creamed mixture. Fold the flour lightly into the mixture, together with a little milk to give a soft dropping consistency. Turn into 2 well-greased 8-inch (