My Classic Victoria Sandwich was always a favourite in the Tearooms. It is an absolute classic traditional British cake said to be named after Queen Victoria, who is reputed to have enjoyed it with her afternoon tea.

Victoria Sandwich, or sponge, is a light two layer buttery sponge cake made from equal quantities of eggs, sugar, butter and flour traditionally sandwiched together with raspberry jam and topped with a generous sprinkling of caster sugar.

I make my Victoria Sandwich the traditional way – just creaming together the butter and sugar, then beating in the eggs and finally folding in the flour. Some cooks use the all in one method but I think the traditional method gives a much better texture and flavour.

I use a stand mixer to cream and beat as it can be hard work. If you don’t have an electric mixer of any sort use a slightly warm ceramic or glass bowl and a wooden spoon. This is how I remember a classic Victoria Sandwich being made when I was a child.

Classic Victoria Sandwich

0.0 from 0 votes

Course: SnacksCuisine: BritishDifficulty: Easy

Servings

Adjust servings

+

–

8

servings

Prep time

20

minutes

Cooking time

35

minutes

Ingredients

• 4 large eggs

• Approximately 8 ounces / 225 grams caster sugar

• Approximately 8 ounces / 225 grams softened salted butter

• Approximately 8 ounces / 225 grams self raising flour

• Raspberry jam and extra caster sugar to finish

Directions

• Grease and base line two 8 inch / 20 cm sponge sandwich tins.
• Pre-heat oven to 180°C / 160°C fan / 350°F / Gas Mark 4.
• Crack your eggs into a bowl and weigh them, then lightly whisk. Four large eggs should weigh approximately 8 ounces / 225 grams but may be slightly more or slightly less.
• In another bowl cream together the same weight of butter and sugar until light and fluffy. It will be approximately 8 ounces / 225 grams of each but will vary slightly according to the weight of your eggs.
• Now gradually beat in the eggs, beating well between each addition.
• Weigh out the same amount of self-raising flour as butter, sugar and eggs (approximately 8 ounces / 225 grams).
• When all the eggs have been added fold in the sieved flour.
• Spoon the mixture into the prepared tins, dividing it evenly and smooth out.
• Bake in the pre-heated oven for about 35 minutes until well risen and golden brown. Press the centre of the cakes lightly with your finger – if it springs back it is cooked. If the depression remains give the cakes another few minutes.
• Turn the cakes out of the tins onto a wire rack to cool.
• When cold sandwich together with raspberry jam. I use about half of a 1 pound (lb) / 450 grams jar. Sprinkle a generous layer of caster sugar over the top to finish.

Notes

• The cake will keep in an airtight tin for about a week but is at its best for about three days.
• My recipe is for an 8 inch / 20 cm cake.
• For a 6 inch / 15 cm cake use a 2 egg mixture.
• For a 7 inch / 17.5 cm cake use a 3 egg mixture.
• For a 9 inch / 22.5 cm cake use a 5 egg mixture.

Victoria Sandwich Fillings

You can of course use any variety of jam to fill your cake and you might like to add buttercream as well. For myself I prefer the traditional filling of raspberry jam.

I do hope you will try my recipe for Classic Victoria Sandwich. If you do I would love to hear how it turned out.

Next time I will be starting to think about Easter baking! Until then –

“Happy Baking!”