Hermes Sweeteners LTD, www.hermesetas.com
Victoria Sandwich
Ingredients
Serves 8-10
225 g (8 oz) low fat buttery flavoured spread
8 tbsp Hermesetas Granulated
3 medium eggs, beaten
225 g (8 oz) self-raising flour
5 ml (1 tsp) baking powder
60 ml (4 tbsp) warm water
30 ml (2 tbsp) reduced sugar raspberry jam
A little extra Hermesetas Granulated to sprinkle on top
| kJ | kcal | Carbohydrates | Fat | |
| Recipe | 10'050 | 2'400 | 300.0 g | 110.0 g |
| Portion | 1'005 | 240 | 30.0 g | 11.0 g |
Preparation
Preheat oven to 190ºC (375ºF, Gas Mark 5). Lightly oil 2 x 20 cm (7 in) sandwich tins and line the base with greaseproof paper cut to fit.
Cream the spread and the Hermesetas Granulated together until well blended. Sift the flour with the baking powder. Gradually beat in the eggs adding a little flour each time.
Add the rest of the flour to the mixture with the water. Lightly and quickly fold the ingredients together then divide the mixture between the tins. Spread the mixture level and bake for 20 minutes or until well risen, golden brown and springy to the touch.
Turn out onto a wire tray and leave to cool. Remove the greaseproof paper lining.
Spread the jam over the top of one cake, place the other cake on top and if liked sprinkle the surface with the extra Hermesetas Granulated.
