Victoria Sandwich Cake

Method

1. Preheat the oven to 180ºC/350ºF/Gas 4.
2. Cream the butter and sugar until light and fluffy.
3. Add the egg a little at a time to the creamed mixture, beating well.
4. Sift in the flour and fold in lightly. Divide the mixture between two greased and base lined 18cm/7" sandwich tins.
5. Bake for about 25 minutes until risen and golden. Cool in the tins for 1 minute then turn out onto a wire rack to finish cooling.
6. Sandwich the cakes together with jam and top with glace icing.
7. Sift the icing sugar into a bowl and add the lemon juice and just enough water to give a soft flowing consistency.
8. For a shiny icing heat the ingredients in a small pan over a very low heat until blended. Pour the icing over the top of the cake, allowing it to run down the sides.