Victoria Sandwich Cake

If you don’t already know that the Victoria Sandwich Cake is one of the most popular cakes in the world, it’s probably because you are addicted to chocolate. I don’t blame you, I understand. Everything else just fades away when chocolate is in sight. BUT you should be ashamed of yourself for depriving your taste buds of this classic British cake. In fact, it is so classic that my sister and I had to put on some Adele while we baked this at 5 in the morning. Sweet bliss!

This recipe comes from Mary Berry’s Favorite Cakes. The two soft sponge cakes are sandwiched together with the sweet & smooth vanilla butter-cream and the light & tangy strawberry jam. Sit back and sip your chai for this is the easiest cake you’ll ever bake and here’s what you’ll need. 

For the Cake:

225 gms caster sugar
225 gms soft butter (or alternatively 250ml vegetable oil)
225 gms flour
2 tsp baking powder
4 large eggs (if your eggs are medium sized, add about two tbsp of milk)

Pre-heat your oven at 180 C or 350 F. Measure everything precisely. I have this jug that makes life easy, you should get one too.

Now, just throw everything in a bowl. Yes, the eggs too.
Haha, this is what happens when you bake a cake at 5 am. Beat at medium speed till  completely mixed. Your batter should be a pale yellow color.

Pour equally into two lined 8-inch pans and bake for 25 minutes. If the spongy top rises back up when lightly pressed, your cake is done.

You could just eat them like this. They are SO good. Let them cool completely while you make the filling.

For the Filling:
There are two options for the filling. Go for the one that’s easier for you.

Whipped Cream and Strawberry Jam:
Whip about 200 gms of cream with a tablespoon of sugar and in another bowl whisk four tablespoons of strawberry jam. If the jam is too thick, mix in a few drops of warm water.

Vanilla Butter Cream and Strawberry Jam:
Alternatively, lightly beat 125 gms of butter, 225 gms of icing sugar and a few drops of vanilla essence till pale and fluffy. Refrigerate for 15 minutes. In another bowl whisk four tablespoons of strawberry jam. If the jam is too thick, mix in a few drops of warm water.

Once, your cakes are completely cool, pick the one with the “better-looking” top and set aside. Even out the other cake by slicing off the top just enough so that the surface is even. Pour out your cream first flattening the surface with a spatula then lightly drop over the jam. It should look like this:

Put the “good-looking” cake on top and you’re done. Easy enough?

That’s it. Cut yourself a big fat slice and eat it up. It’s a good idea to refrigerate it before slicing it up otherwise all the filling will ooze out.

If you like the recipe or if you tried it, leave a comment or a picture below. Thank you for reading.


15 thoughts on “Victoria Sandwich Cake

    • Aww. Are you sure you added all the ingredients right? Was the batter too thick? Sometimes when the baking powder is older than a few months, the cake doesn’t rise. It is supposed to be soft and spongy.

      • I was out of butter…. so i put oil, the baking powder was fine “sigghhh” ill try it again, thankz!

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