- Yield: 1 large cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Serving: 1 sandwich cake, 12 mini cakes, 18 cup cakes
Victoria Sandwich Cake
Victoria Sandwich Cake is a true British Classic. It is a light sponge cake with butter icing and jam.
- Cake ingredients
- eggs - approx 250g weigh in shells
- softened butter - same weight as eggs
- self raising flour - same weight as eggs
- fine white sugar - same weight as eggs
- baking powder - 1/2 teaspoon
- vanilla extract - 1 teaspoon
- zest (grated peel) of 1 lemon
- For icing/frosting
- icing sugar - 150g
- softened butter - 30g
- milk - 1 to 2 tablespoons
- vanilla extract - 1/2 teaspoon
- Jam of choice
1. For a large cake use two 20 cm tins, line them with baking paper and lightly grease the sides with butter.
2. Weigh the eggs in their shells you need approximately 250g. Then weigh the same weight of the butter, sugar and self raising flour, if you haven't got this type of flour see baking do's and dont's for an alternative. Put all of the cake ingredients in a bowl and mix till flour has been fully incorporated and mixture looks light and fluffy, be careful not to overwork it.
3. Preheat the oven to 170 degrees Celsius on a fan setting.
4. Spoon mixture into cake tins, I use some scales to help divide it evenly, level it with a knife.
5. Once the oven is up to temperature, put the cakes in on the middle shelf. For sandwich cakes these will take 30 to 35 minutes. Don't open the oven before the minimum time (unless you smell burning) as this is very likely to cause your cakes to sink in the middle. When cooked the cakes should be golden brown, see pictures, and a skewer should come out clean when the cake is poked.
6. Whilst the cakes are cooking first make the Icing. Put the icing sugar in a food processor and blend until the lumps have gone. Then add the vanilla, butter and half the milk and blend again. Test the consistency of the icing, you are after something that is easily spreadable but not too runny. If the mixture is too thick add a little bit more milk.
7. Once the cakes are cooked, leave them to cool for 15 minutes before removing the cakes from the tin. I place the base on the cake on a jam jar and then gently move down the sides. If it sticks you may need to use a knife to gently move it away from the edge of the tin. Remove the cake base and the greaseproof paper and leave to cool on a wire rack.
8. Once the cakes are cold, they can be finished with the icing and spread with your preferred jam. Our favourite is raspberry jam.
It was my son Jamie’s 18th birthday last week and a Victoria Sandwich Cake was his cake of choice. It is probably one of the most famous British cakes. The cake is named after Queen Victoria as apparently she liked a sponge cake for afternoon tea. The traditional version is two cakes sandwiched together with either strawberry or raspberry jam with either butter icing or whipped cream.
If you are new to baking or using a new oven you might want to start with mini or cupcakes first, they are a lot easier to get the baking time right. Check out my mini lemon drizzle cakes recipe for a variation of this recipe. Have a read of my cake cake baking tips. Measure the ingredients carefully the Women’s Institute use a Victoria Sandwich as one of the cakes to test the skill of the baker.
In Germany they don’t sell self raising flour in a normal supermarkets. They do sell it in Hanaro Markt my favourite Japanese supermarket in Dusseldorf. If you can’t find it I explain how to make it on the cake baking tips page.
Science says that for a perfect cake you need equal quantities of sugar and fat and this recipe has it at its core. You weigh the eggs and then use that weight as a guide for the other ingredients. To fill two 6 inch, 20cm tins you will need a weight of 250g or a little bit more. Whatever you do use butter, not margarine it really delivers the best taste. I was delighted to find out that butter isn’t as bad as we all thought it was. To celebrate make these cakes.
Add to Favourites