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

It 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

Course: SnacksCuisine: BritishDifficulty: Easy

Servings

8-10

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!”