Victoria Sandwich Cake

1. Pre-heat the oven to 190°C, gas mark 5, 375°F.

2. Grease and flour two 18cm (7 inch) sandwich tins.

3. Beat the margarine and Fruisana Fruit Sugar together until light and fluffy. Add the eggs, a little at a time, beating well after each addition. Using a metal spoon, gently fold in the flour.

4. Divide the mixture between the tins and level the surface. Bake for 20 minutes or until they are firm to the touch. Turn out immediately and cool on a wire rack.

5. When the cakes are cold sandwich together with the desired filling.

Fillings:
The Victoria Sandwich can be filled with the traditional jam and cream filling (using diabetic jam) or with Fruisana Lemon Curd.

Serves: 8-12

150g 6oz Margarine
100g 4oz Fruisana Fruit Sugar
3 Eggs, beaten
150g 6oz Self raising flour