Classic Victoria sandwich recipe
Prep
40 mins
Cook
20 mins
Servings
10
Difficulty
Medium
This classic Victoria sandwich is honestly one of my favorite cakes to make because it comes together so quickly, taking just an hour from start to finish. There's something wonderfully satisfying about creating such an elegant two layered cake with a strawberry jam and cream filling without any fuss or complicated techniques. The self raising flour does most of the work for you, making this recipe incredibly forgiving even if you're new to baking. Plus, eggs are packed with choline which supports brain health, so you can feel good about enjoying a slice. I've made this dozens of times and it never fails to impress, whether it's for afternoon tea or a simple family treat.
Ella x
Ingredients
- 200 gcaster sugar
- 200 gsoftened butter
- 14 eggs beaten
- 200 gself-raising flour
- 1 tspbaking powder
- 2 tbspmilk
- 100 gbutter softened
- 140 gicing sugar sifted
- 1 dropvanilla extract(optional)
- 1half a 340g jar good-quality strawberry jam
- 1icing sugar to decorate
Detail level
Instructions
- 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- 2
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- 3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- 4
Bake for about 20 mins until golden and the cake springs back when pressed.
- 5
Turn onto a cooling rack and leave to cool completely.
- 6
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
- 7
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- 8
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
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