Victoria Sandwich Recipe is a classic British cake that features two buttery sponge cakes sandwiched with raspberry or strawberry jam and dredged with powdered sugar. This light, fluffy, and moist cake offers a delicate balance of sweetness from the sponge cakes while the jam adds a fruity tart contrast. It is a timeless favorite for any celebratory occasion that calls for a simple yet elegant dessert. Serve it garnished with strawberries and a dusting of powdered sugar with a cup of hot tea!
Every fair or public gathering in England has featured the Victoria Sandwich. It is a light and fluffy cake made with butter, eggs, self-rising flour, and sugar, and jam is sandwiched between two layers of sponge cake.
Origin of the Victoria Sandwich Recipe:
Nothing is quite so British as serving Victoria Sandwich with afternoon tea. But I also doubt there is any cake that has caused as much debate. While the idea of the sponge cake goes back to the Renaissance, it was not until Alfred Bird invented baking powder in 1843 that the sponge’s modern puffy, lighter version was possible. Queen Victoria is said to have loved a slice of this cake with her afternoon tea. But even so, the debates rage: self-rising flour or plain flour leavened with baking powder? Buttercream or whipped cream? Butter or Margarine? Jams, jellies, or berries?
My inspiration:
While living in England, I learned from my English friends that the traditional recipe to make Victoria Sandwich was to equalize the weight of the eggs to the weight of the self-rising flour, sugar, and butter. Some of my friends were known for their baking skills, and I learned key techniques from them that I wanted to try at home. I have tried to perfect this cake’s texture and consistency and am quite happy with this recipe.
Victoria Sandwich recipe and Victoria sponge cake are the same. They have two layers of sponge cake sandwiched with raspberry or strawberry jam. Most bakers prefer to use jam and whipped cream or buttercream for the filling. I have found over several trials that the cake is rich and moist by itself, so sandwiching it with jam sufficed. I have used strawberry jam and dusted the cake with powdered sugar. If you try this cake, I am sure you will find it is the BEST Victoria sandwich recipe!
Frequently Asked Questions:
- How can I use the Victoria Sandwich recipe to make a fluffier sponge?
Cream or beat the butter and sugar until light and fluffy. Fold in the flour gently and never overmix the batter.
2. How can I make self-rising (self-raising flour) at home?
For every cup of plain or all-purpose flour, mix a quarter teaspoon of salt and one and a half teaspoon of baking powder to make self-rising flour.
3. Why did my sandwich cake sink in the middle?
Do not overmix the batter, ensure that the sponge cakes are baked at an even temperature, and measure the ingredients properly. Sometimes, the sponge cake may not have been baked properly.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Unsalted butter, caster or granulated sugar, eggs, self-rising flour, milk, jam and vanilla extract.
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make the Victoria Sandwich using my recipe:
- Cream the butter for 5 minutes. Then, add the sugar a little at a time and beat until light and fluffy for approximately 15 minutes. Scrape down the butter mixture to ensure the sugar has been beaten evenly.
- Add the eggs one at a time and beat thoroughly between additions for 5 minutes. Add the vanilla extract.
- Sift the flour and fold it slowly into the egg mixture. Alternate between milk and flour and gently fold the flour in. The mixture must have a dropping consistency but not too runny.
- Spoon the batter into two prepared tins. Using a spatula, smoothen the top of the mixture evenly. Bake in the oven for 25 minutes or until a cake tester comes out clean.
- Cool the sandwiches on a wire rack for 10 minutes. Loosen the edges and carefully invert the cake tin onto a stand. Spread the jam evenly and then place the other sponge cake on top. Dredge with powdered sugar and garnish with strawberries. Slice with a serrated knife and enjoy with a hot cup of Earl Grey tea or English breakfast.
Tips:
- Please ensure that the eggs and butter are at room temperature. Cold eggs can curdle the batter. If there are any signs of curdling, add a tablespoon of flour to the batter.
- Caster sugar or superfine sugar is quite ideal as it dissolves faster.
- Sift the self-rising flour to avoid any clumps.
- Add one egg at a time and whisk the mixture thoroughly before the next addition.
- Divide the cake batter evenly between the tins to ensure even portions for the sandwich and level the top with a palette knife.
Serving suggestion:
I spread some strawberry jam between the two layers of sponge cake. I garnished the Victoria Sandwich with strawberries and dredged it with powdered sugar. If using whipped cream or buttercream, spread the jam first and then pipe the cream on top of the jam.
Storage:
Victoria Sandwich cake can be refrigerated in airtight containers for a week or frozen for three months. Remove any fresh fruit garnishes before freezing.
Other baked goods with jam recipes that you might like:
Victoria Sandwich Recipe
Equipment
- Stand Mixer, 8" sandwich tins (2)
Ingredients
For the cake layers:
- 6 oz unsalted butter
- 6 oz caster sugar
- 3 egg
- 6 oz self-rising flour
- ¼ tsp vanilla extract
- 2 tbsp whole milk
For the filling and dredging:
- 1 tbsp powdered sugar for dredging
- 5 tbsp strawberry jam for filling
Instructions
- Preheat oven to 350 degrees F. Prepare the ingredients. Line two 8” baking tins with parchment paper cut for the base.
- Cream the butter for 5 minutes. Then, add the sugar a little at a time and beat until light and fluffy for approximately 10-15 minutes. Scrape down the butter mixture to ensure the sugar has been beaten evenly.
- Add the eggs one at a time and beat thoroughly between additions for 5 minutes. Add the vanilla extract.
- Sift the flour and fold it slowly into the egg mixture. Alternate between milk and flour and gently fold the flour in. The mixture must have a dropping consistency but not too runny.
- Spoon the batter into two prepared tins. Using a spatula, smoothen the top of the mixture evenly. Bake at 350 degrees F for 25 minutes or until a cake tester comes out clean.
- Cool the sandwiches on a wire rack for 10 minutes. Loosen the edges and carefully invert the cake tin onto a stand. Spread the jam evenly and then place the other cake on top. Dredge with powdered sugar and garnish with strawberries. Slice with a serrated knife and enjoy with a hot cup of Earl Grey tea or English breakfast.
Notes
- Add a tablespoon of milk until the batter is not too thick but has a dropping consistency.
Nutrition
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