Plum and Cardamon Victoria Sandwich Cake

If I were to choose a different name I would choose Victoria. It’s elegant, classic and has the queen of cakes as a namesake. With no ego at all, I wonder if this version should be known as a Vanessa Sandwich Cake? The twist here is replacing the usual vanilla with cardamom. The sweet, deep plum jam is met with spiced cardamom, combining like lovers dancing cheek to cheek. It’s a classic. My only real piece of advice is to make two. That way you can freeze one and not begrudge anyone having a rather larger-than-polite slice

Serves 8 - 10

Prep time 15

Cooking time 25 minutes

Suitable for freezing? Yes before filling or decorating

For the cake

250g butter or margarine (suitable for baking)

250g Cardamon Sugar or a level teaspoon of cardamon powder and plain sugar

250g self-raising flour

4 large eggs

For the filling

 175g Plum Jam

 325ml double cream

1 tbsp icing sugar, for dusting

1 Preheat the oven to 180˚C/gas mark 4.

2 Using a hand mixer or food mixer, cream together the butter or margarine and Cardamom Sugar Beat well until white and fluffy.

3 Add 3–4 tablespoons of flour to the mixture, then add the eggs. Adding the flour like this prevents the mixture from curdling. If it does, just keep adding flour a little at a time, beating the mixture to ensure it is evenly distributed.

4 Divide the mixture between two 23 cm round cake tins and bake in the oven for 20–25 minutes, until firm to the touch. Cool on a wire rack.

5 Once the cakes are cool, spoon jam onto one half. Whip the cream until it is thick but not overly stodgy. Spoon this carefully onto the jam and sandwich the layers of cake together.

6 Finish it off with a light dusting of icing sugar.