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Victoria Sandwich Cake

Victoria Sandwich Cake Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 200g unsalted butter, softened
  • 200g caster sugar
  • 4 large eggs, room temperature
  • 200g self-raising flour
  • 1 tsp vanilla extract
  • 4 tbsp raspberry jam
  • 150ml double cream

Method
 

  1. Heat oven to 180°C/350°F. Grease two 20cm tins. Cream butter and sugar until pale and fluffy, 3 to 5 minutes. Beat in eggs one at a time, then vanilla.
  2. Sift flour over the bowl and fold gently until just combined. Do not overmix.
  3. Divide batter between tins, smooth tops, and bake 20 to 25 minutes until golden and springy. Cool in tins 5 minutes, then turn out onto a rack.
  4. Once fully cool, whip cream to soft peaks. Spread jam on one cake, cream on top, and sandwich with the second cake. Dust with icing sugar and serve.

Notes

Make sure your butter and eggs are at room temperature for the best rise. This cake is best filled the day you plan to serve it, but the unfilled sponges can be wrapped and stored at room temperature for a day.