A classic cake for many reasons, it’s also one of the simplest you can get started with if you’re learning to bake. Enjoy on it’s own or with a lovely cup of tea or coffee. The perfect weekend treat.
A Victoria Sandwich is one of the most classic – and quintessentially British – cakes there is. So called after the late monarch, Queen Victoria, because she was said to have enjoyed a spot of sponge cake with her afternoon tea.
See? You couldn’t get more British even if it were served by Ginger Spice while she was in her Union Jack dress phase.
However, the best thing about a Victoria Sponge is not only is it super tasty, but it’s also wonderfully simple to make. There aren’t many ingredients and the ingredients it does have are super easy to remember.
So, if you’re looking to get started with baking cakes or have tried to bake cakes before and they’ve not turned out quite right, then give this one a go. It’s very forgiving – as you’ll see from the video!
Victoria Sandwich CakePrint Recipe
- For the cake:
- 225g Self-Raising Flour
- 225g Unsalted Butter (softened to room temperature)
- 225g Caster Sugar
- 4 x Eggs
- 2 tsp Baking Powder
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 50g Icing Sugar, plus extra for dusting
- For the Filling:
- 250ml Double Cream
- Strawberry Jam
- You'll also need:
- 2 x 8" Round Springform Cake Tins
Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4.
Add the softened butter and caster sugar to a large bowl and beat until lighter in colour and fluffier in texture.
Next, add in an egg, preferably one at a time, along with a tablespoon of flour for each egg and beat thoroughly into the butter and sugar.
Sift your flour into your butter/sugar/egg mixture along with the baking powder and gently fold together. You don't want to knock too much air out.
Add in your milk and your vanilla extract and fold this in too, your mixture should be nice and smooth.
Grease and line your cake tins with baking parchment and evenly divide the batter between the cake tins, making sure the mixture is level.
Pop them into the oven and bake for 20 - 25 minutes or until the cakes are golden brown and a skewer (or toothpick) comes out clean.
Leave to cool in the tins for 5 - 10 minutes before carefully turning out onto wire racks and leaving to cool completely.
Once the cakes are cool, whip the double cream until it stiffens up and holds it's shape, but be careful not to overwhip it.
Sieve the icing sugar into the cream, and fold in.
Take one of the cake halves, and evenly spread over a layer of jam, leaving a bit of a gap from the edge of the cake.
On top of the jam, dot over the whipped cream and gently spread out to an even layer equal to the jam.
Place the other cake half on top of the filling, and then finish off with a dusting of icing sugar.
Enjoy! Remember, if you're not serving the cake straight away, be sure to pop it into the fridge as the cream will melt and spoil quite quickly if it's a warm day.