Victoria Sandwich Cake

Traditionally, the Victoria Sandwich Cake is filled with raspberry jam and topped with a sprinkle of caster sugar. Made using the creaming method the butter and sugar are creamed together trapping air bubbles, eggs are beaten into the mixture then finally the sieved flour is folded in. The result is a fine, even textured cake.

Category:  Baking  - 


For 6 Serving(s)


  • 200 g butter, softened
  • 200 g caster sugar
  • 4 eggs
  • 200 g SR flour
  • 2 or 3 tbsp raspberry jam
  • caster sugar

Victoria Sandwich Cake Directions

  1. Preheat the oven to 170 degrees C, gas mark 4. Grease and line 2 x 20cm round sandwich cake tins (shallow tins).
  2. 1. Cream together the butter and sugar until light and fluffy.
  4. 2. Beat in the eggs, one at a time. If the mixture begins to separate (curdle), then add a tablespoon of flour, taken from your weighed amount, which will help to stabilise the mixture again.
  5. 3. With a metal spoon or spatula and using a cutting action, fold in the flour.
  7. Place half of the mixture in each of the prepared tins and quickly smooth out with a knife.
  8. 4. Bake for about 20 - 25 minutes until the cake is golden and springs back when you gently touch the surface. When cool, fill with jam and sprinkle the top with caster sugar.
  11. Variations:
  12. Chocolate - add 25g cocoa powder at the same time as the flour.
  13. Cherry - add 100g halved glacé cherries which have been rinsed, dried & tossed in flour.
  14. Chocolate chip - add 100g chocolate chips