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Victoria Sandwich Cake

Image of Victoria Sandwich Cake

Makes One 18cm/7in Cake

175g/6oz/¾ cup soft butter
175g/6oz/¾ cup caster (superfine) sugar
3 eggs beaten
175g/6oz/1½ cups self-raising (self-rising) flour, sifted
60ml/4 tbsp jam (jelly)
150ml/¼pt/⅔ cup whipped cream or fromage frais
15-30ml/1-2 tbsp icing (confectioners') sugar, for dusting


1. Preheat the oven to 180°C/350°F/Gas 4. Lightly grease and line the bottom of two 18cm/7in sandwich tins.

2. Place the butter and caster sugar in a bowl and cream together until pale and fluffy. This can be done by hand using a mixing spoon or with a hand­held electric mixer, which is far quicker and easier.

3. Add the eggs, a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest.

4. Divide the mixture between the two sandwich tins and level the surfaces with the back of a spoon.

5. Bake for 25-30 minutes, until the cakes have risen, feel just firm to the touch and are golden brown. Turn out and cool on a wire rack.

6. When the cakes are cool, sandwich them with the jam and whipped cream or fromage frais. Dust the top of the cake with sifted icing sugar and serve cut into slices. Store the cake in the refrigerator in an airtight container or wrapped in foil.

COOK'S TIP:- The butter and sugar mixture can be creamed in a food processor. Some processors have a plastic attachment designed for creaming but the cutting knife can be used. Whichever attachment is used, it is very easy to overmix the ingredients, making it too liquid. Pulse the power to avoid this.

VARIATIONS:- Replace 30ml/2 tbsp of the flour with sifted cocoa powder. Sandwich the cakes with chocolate butter icing. For a darker richer chocolate cake, add 90ml/6 tbsp cocoa powder without reducing the quantity of flour.

To make a moist coffee cake, dissolve 15ml/1 tbsp instant coffee in 30ml/2 tbsp boiling water and fold this in at the end, when the flour has been incorporated. Sandwich together with a coffee butter icing or with cream whipped with a little dissolved instant coffee and sweetened with icing sugar.

Energy 3553Kcal/14845kj; Protein 42.5g; Carbohydrate 362.2g, of which sugars 232.5g; Fat 225.3g, of which saturates 43.8g; Cholesterol 842mg; Calcium 908mg; Fibre 5.4g; Sodium 2358mg

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