Victoria Sandwich Cake
I find it befitting that my first blog post should be of the original Victoria sandwich cake recipe which made me fall in love with baking and started me off on my baking adventure, which has been 7 years in the making. There it is the picture of it on the cover of my first recipe book which clearly shows it has been lovingly used over and over again.
I still refer to it for a trusted recipe when I don’t feel like sifting through the many other books that have since made up my vast collection or untried on-line recipes. In this recipe I will show you how to bake a Victoria Sandwich cake. This recipe is different from the original cake I baked but it is still a tribute to the first cake recipe I baked.
- 225g butter, softened, plus extra for greasing
- 225g self-raising flour
- 1 teaspoon baking powder
- 225g golden caster sugar
- 4 large eggs
- 3 tbsp raspberry jam
- caster sugar, for dusting
- Preheat the oven to 180°C/350°F/Gas Mark 4, then grease and line the bases of 2 x 20cm/8-inch sandwich tins.
- Sift the flour and and baking powder into a bowl and add the butter, sugar and eggs. Mix together and beat well until smooth.
- Divide the mixture evenly between the prepared tins and smooth the surfaces.
- Bake in the preheated oven for 25-30 minutes (depending on your oven) or until well risen and golden brown and the cakes feel springy when lightly pressed.
- Leave to cool in the tins for 5 minutes, then turn out and peel off the lining paper. Transfer to wire cooling racks to cool completely.
- Sandwich the cakes together with the raspberry jam. Sprinkle the caster sugar on top to serve.
I hope you too will fall in love with baking by following this simple recipe of a Victoria sandwich cake.
You can also try out this Madeira cake recipe if you prefer Madeira cake texture.
You can buy cake 8 inch cake tins here :