Classic Victoria Sandwich Cake Recipe

Classic Victoria Sandwich Cake Recipe

It’s been almost three weeks that’s were back in Edinburgh. As my baking schedule resumed, I told myself, “Why not start with something classic?”. So that’s how I settled for this super most and fluffy Victoria Sandwich Cake. And I do love it when staples of British baking are very accessible and easy to make!

On another note, I am not gonna lie, moving to Edinburgh was not as easy or seamless as we expected. One week of full-time flight hunting, seven suitcases and three flights of stairs without elevator later, and we have moved into our new apartment in Abbeyhill. The list of things to do or buy is endless. There is always something we are missing.

RELATEDEton Mess Cake Recipe.

And the admin stuff… Opening a bank account, setting up Council Tax payments, arranging other bills, picking up a phone plan and home broadband… So much work. And very tricky at times. I may write a full blog post about that whole process. But in the meantime, let’s focus on the comforty and feel good: this delicious classic Victoria sandwich cake recipe. 

Ingredients

Victoria sponge Cake filling
  • 200g salted butter (room temp)
  • 200g caster sugar
  • 4 eggs (room temperature)
  • 200g self-raising flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 300ml double cream
  • 1 + 1/2 tbsp icing sugar (separated)
  • 1 tsp vanilla extract
  • Strawberry jam
  • 500g strawberries

Method for the Victoria sandwich cake

Make the Victoria sandwich sponges

  1. Pre-heat your oven to 180°C or 350°F.
  2. Prepare two non-sticky 20cm sandwich tins. Line each with baking paper. I recommend using loose-bottom cake tins so that the cakes are easier to remove from the mold.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar in high speed until white and fluffy. This should take about 5 minutes.
  4. Reduce speed to medium, and add one egg along with 1 tbsp flour at a time. Mix until fully incorporated before the add the next batch of egg and flour combination. The spoonful of flour with each egg will help quick the batter together.
  5. Mix in the vanilla extract.
  6. With the mixer on minimum speed, add the remaining flour, baking powder and salt in two batches. Mix until just incorporated.
  7. The batter will look quite thick. You can add a tbsp of milk of you want to make it thinner.
  8. Divide the Victoria sandwich cake mixture between the two tins. Using a spatula, spread the batter evenly. I typically use an ice cream spoon to allocate equal quantities of batter in each tin.
  9. Bake for 20 minutes. Insert a toothpick. If it comes out clean, it is baked. If not, give it another 2 to 5 minutes, checking every 2 minutes.
  10. Remove from the oven. Leave the cakes in their tin and allow to cool for 5 minutes.
  11. Remote the Victoria sponges from the molds, remove the baking paper and let cool completely on a wire rack.

Make the Victoria sandwich filling

  1. In the bowl of a stand mixer fitted with a whisk attachment, whip the double cream, icing sugar and vanilla extract on high speed until soft peaks form.
  2. Transfer the whipped cream to a piping bag fitted with a large round nozzle.

Assemble the Victoria sandwich cake

  1. Move the first Victoria sandwich sponge to a plate or a cake stand.
  2. Pipe little blobs of whipped cream on the top of the sponge, starting with the outer rim and ending in the middle. Make sure the cream doesn’t sit on the edge of the cake. Later, the cream will have to withstand the weight of the second sponge and may expand underneath, but we don’t want it to spill over the edges.
  3. Keep two strawberries whole. Cut the rest in quarters and scatter the pieces evenly over the whipped cream.
  4. Add some small spoonfuls off strawberry jam ever the cream.
  5. Cover with the second Victoria sandwich sponge, make sure both sponges align and are centered.
  6. Decorate the top with some more of the whipped cream, the two whole strawberries and pieces of cut strawberries. 
  7. Dust icing sugar all over using a small sieve.
  8. Voilà, it is ready! You can serve with your afternoon tea or for dessert. I recommend serving immediately but you can also keep the cake in the fridge for two to three days.

RELATEDClassic English Scones Recipe.

Classic Victoria Sandwich Cake Recipe

Have you ever made a Victoria sandwich cake before? How did you like it? What is your favorite British treat to bake?

To see some baking videos, head over to my Instagram account!

Thanks a lot for stopping by. I hope you liked this post.

See you soon,
Love,
Corinne.

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