Classic Victoria Sandwich Cake is a traditional English recipe for a classic light sponge cake of a flour, butter, sugar and egg batter that is oven baked until golden and which is typically served at tea time. The full recipe is presented here and I hope you enjoy this classic English version of: Classic Victoria Sandwich Cake.
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This is the classic sponge cake, said to be a favourite of Queen Victoria herself.
The perfect party cake, a Victoria sponge is a traditional bake everyone will love. It makes an easy basis for a wedding cake, too. This is a real classic that should be in everyone’s culinary repertoire.
For the filling:
100g butter, softened
140g icing sugar, sifted
drop of vanilla extract
half a 340g jar good-quality strawberry jam (but raspberry, apricot and blackcurrant also work well)
icing sugar, to decorate
Method:
Method
Pre-heat your oven to 190°C (170°C fan/gas mark 5). Butter two 20cm sandwich tins and line with non-stick baking paper.
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.
Divide the batter mixture between the sandwich tins, smoothing the surface with a spatula or the back of a spoon.
Transfer to the centre of your pre-heated oven and bake for about 20 minutes until golden and the cake springs back when pressed.
Turn the sponges out onto a cooling rack and leave to cool completely.
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).
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
