Victoria Sandwich Cake
Victoria Sandwich Cake is made with two layers of yellow cake sandwiched with jam or buttercream. A slice of this cake pairs well with a hot cup of black tea.
Equipment
Ingredients
For the cake layers:
- 3 eggs
- 6 ounces self-rising flour
- 6 ounces unsalted butter
- 6 ounces caster sugar
- 2 tbsp whole milk
For the filling and dredging:
- 1 tbsp icing sugar
- 3 tbsp blackberry jam
Instructions
How to make the cake layers:
- Preheat oven to 350 degrees F. Line two 9” baking tins with wax paper cut for the base.
- Cream butter for 5 minutes. Then, add the sugar little by little and beat until light and fluffy for approximately 15 minutes. It depends on the speed of your stand mixer. If it is on high speed, then you can reduce the time. Scrape down the butter mixture occasionally to ensure that all the sugar has been beaten evenly.
- Add the eggs one at a time and beat thoroughly between additions for 10 minutes.
- Sift the flour and add it slowly to the egg mixture and fold it in.
- Alternate between milk and flour and gently fold the flour in. The mixture must have a dropping consistency but not too runny.
- Pour the contents 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.
How to assemble the sandwiches:
- Loosen the edges of the cake using a butter knife. Carefully invert the top of the cake tin onto a cake stand.
- Spread the jam evenly and then put the other half of the cake on top.
- Dredge with icing sugar and garnish with blackberries. Slice with a serrated knife and enjoy with a hot cup of Earl grey tea or English breakfast.
Notes
- Loosen the edges of the cakes with a butter knife. To turn the sponge on to a cake stand, spread a kitchen cloth towel or a tea towel in your hand, and then turn the tin upside down on to the kitchen towel. The cake will gently slide off the tin, which you can then place on a stand. Gently, peel off the baking paper. Alternatively, place the cake stand on top of the cake tin and invert gently after loosening the edges of the cake.
- Smoothen the tops of the cake with a palette knife after pouring into the tins.
- Victoria sandwich cake can be made ahead of time and frozen in an airtight box. Freshly baked cakes can be stored in an airtight box for two weeks in the pantry. But if you live in a tropical region, you must refrigerate them.
Nutrition
Calories: 184kcalCarbohydrates: 14gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 72mgSodium: 20mgPotassium: 40mgFiber: 1gSugar: 3gVitamin A: 418IUVitamin C: 1mgCalcium: 16mgIron: 1mg
