If I were only allowed to bake one cake for the rest of my life, this would be it! The Victoria Sandwich is one of the first cakes I learned to bake and still remains one of my favourites. It’s an incredibly simple recipe, and doesn’t take long to pull together, but it will always be a complete crowd pleaser.
I should also note, this is not an original recipe in any way. Everyone has a Victoria Sandwich recipe, and, to be honest, they’re all pretty much the same! But you’ve found this one, and I am confident this will lead you to a great cake that all of your friends and family will love!
Victoria Sandwich
8
servings30
minutesWith thanks to Susie Lowe for the recipe photo!
Ingredients
- For the Cake
150g butter, room temperature
150g sugar
1/2 tsp salt
150g self-raising flour
3 eggs
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract (optional)
- For the Filling
150ml double cream
15g icing sugar
150g jam or curd
Directions
- Preheat the oven to 160°C/320ºF fan. Grease and base line 2 x 18cm/7” cake tins.
- Make the Cake
- Cream together the butter, sugar and salt until lighter in colour and well combined (about 5 minutes if using an electric mixer at medium speed, but the timings doesn’t matter too much)
- Add in all the remaining cake ingredients at once and slowly mix until just combined in a batter without any dry streaks of flour.
- Split the mixture evenly between the 2 tins, smoothing out the top with a spoon or palette knife.
- Bake for 15 to 20 minutes or until a skewer comes out clean and you can hear the cake very gently bubbling. Allow the cakes to cool for 5 to 10 minutes in the tin, before running around the edge of the tin with a table knife and turning out the sponges to cool completely.
- Make the filling
- Whisk the cream with the icing sugar until it starts to hold its shape in soft peaks.
- Spread the jam or curd over one of the sponges, leaving about a 1.5cm border around the edge of the cake.
- Top the jam with the whipped cream and spread this out from the centre until it reaches the edge and gently presses the jam or curd to the edge of the bottom sponge as well.
- Top this with the second sponge and dust with icing sugar if desired.
Recipe Video
Notes
- Gluten-free: Simply switch out the self-raising flour for a gluten-free flour blend and make sure the baking powder is suitable for gluten-free.
- The cake is best eaten closer to room temperature as the butter in the sponge firms up when in the fridge. If you have filled the cake with cream, store it in the fridge, but take it out 30 minutes before you want to eat.
Thank you so much for this recipe! I bought Peter Bakes Book and made my own jam as well with the recipe that is written in his book! It was easy to make! I love how the cake turn out! It’s my first time baking this cake!
So glad you enjoyed the recipe! Well done for a great first bake of this cake!