Classic Victoria Sandwich; A Perfect Sponge Cake Recipe

classic Victoria sandwich

Preparation

  • Prep: 60 mins
  • Cook: 25 mins
  • Total: 85 mins
  • Yield: 10 servings
  • Cooking Method: Baking
  • Recipe Cuisine: British

Ingredients

  • 200gramssugar
  • 300gramssoftened Kalleh dairy butter
  • 4beaten eggs
  • 200gramsself-rising flour
  • 1teaspoon baking powder
  • 2teaspoonsKalleh full-fat milk (%3)
  • 140gramssifted icing sugar
  • vanilla extract few drop
  • 1Jar of good quality Raspberry Jam
  • icing sugarfor dusting

Classic Victoria Sandwich is a sponge cake layered with sweetened whipped cream and raspberry jam. The reason why it is called Classic Victoria Sandwich is that it was one of Queen Victoria’s favorites, especially after her husband died in 1861, and she was in retreat at the Queen’s residence.

The difference between Victoria Sandwich and Genoise sponge cakes is that you mix the egg white separately from the yolk mixture in Victoria Sandwich, but in the Genoise sponge cake, you beat the whole egg.

This classic sponge cake is a perfect choice for serving with morning or afternoon tea. Considering the creamy filling, you can keep this fluffy sponge cake for up to three days in an airtight container. The important ingredient for making Victoria’s sandwich is using the self-rising flour, which is typically a mixture of 1 cup of all-purpose flour, 1 1/2 teaspoon baking powder, and 1/4 teaspoon fine salt. You can use self-rising flour for different types of dough from pizza crust to biscuits.

Instructions

Step 1

Preheat the oven to 190C (374 °F). Grease and line two round 20cm cake pans and lightly grease the sides with butter.

Step 2

In a large bowl, mix the sugar, 200g softened butter, beaten eggs, self-rising flour, baking powder, and Kalleh full-fat milk together with an electric mixer for 3-4 minutes until you have a smooth, soft batter.

Step 3

Divide the mixture between two cake pans, level out, and smooth the surface with a spatula.

Step 4

Bake for about 20 minutes until lightly golden, and the cake springs back when lightly pressed with a finger.

Step 5

Let the cake cool in the pans for 5 minutes. Then, run a knife around the edge of the cake pans to loosen and turn out onto wire racks. Carefully put the cakes on the rack and set them aside to cool completely.

Step 6

Meanwhile, make the filling by beating the 100g softened butter until smooth and creamy, then gradually beat in the sifted icing sugar and a few drops of vanilla extract (it’s optional).

Step 7

Place one of the cakes on a serving plate. Spread the buttercream filling over the bottom of one of the sponge cakes. Then, spread 170g raspberry jam over the buttercream. Add the other sponge on top and dust with icing sugar before serving. Voila! Your classic Victoria Sandwich is ready.

Cooking Notes

The temperature is very important in shaping your cakes. It means if your oven temperature is too high, the result would be a doomed top cake. 

Also, domed tops may occur for another reason. If you use too much raising agent, or if the cake pan is smaller than the recommended size.

If your cake sponge cakes didn’t rise enough, you better check the flour first to make sure you didn’t mix up the plain flour and self-rising flour! The important tip about self-rising flour is that it may become less effective over time. It means the old or expired self-rising flour will also affect the rise. The second reason that your cake did not rise can be the result of not mixing the butter and sugar enough. The best recommendation is to mix them for 3-4 minutes for the perfect fluffiness result of the classic Victoria Sandwich. 

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