Victoria Sandwich Cake on a cake stand with a slice cut out

Classic Victoria Sandwich

My Victoria Sandwich is a favourite in my 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.

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!”

Leave a Comment

Your email address will not be published.

*