Thursday, 21 October 2010

Victoria Sandwich

The Victoria Sandwich is an icon of British baking and has been doing the rounds at the likes of picnics, fetes, parties and cricket teas since time dot. Moreover, it's not too hard to understand the reason for this: it requires little ingredients, is simple to make - especially when using an all-in-one recipe - and, of course, tastes fabulous.

Presentation-wise, a Victoria Sandwich is filled with a jam filling and, for the more indulgent among us, an additional layer of whipped cream. Alternatively, as I know from many Birthday cakes my Mother made for me when growing up, the Victoria Sandwich can provide the perfect basis for cakes with elaborate icings and decorations.

The following is a tried-and-tested recipe for those who fancy a spell in he kitchen.


3 eggs

Self-raising flour

Caster sugar



Whipped cream (optional)


1) Get out eggs, flour, sugar and butter well in advance of baking so everything is up to room temperature and the fat is nice and soft.

2) Preheat oven to 200oC.

3) Grease and base-line two 8in (20cm) round cake tins.

4) Place eggs on scales and weigh out equivalent amounts of flour, sugar and butter.

5) Cream the butter and sugar before adding the eggs one at a time and stirring in.

6) Steadily add flour and fold it in so as much air as possible is incorporated.

7) Turn out mixture into prepared tins dividing it equally.

8) Place in the oven and bake for 20-25 mins or until it springs back to the touch or slightly shrinks back from the sides of the tin.

9) Remove from oven and leave to cool a bit before turning out on to wire racks.

10) Once cooled completely, add a layer of jam to one of the sponges. If you wish to add a layer of whipped cream, take the other sponge, invert it and spread with cream.

11) Combine the two halves so the filling is sandwiched between the two sponges and finish by dusting the top of the cake with icing sugar.

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