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Traditional Victoria sandwich cake recipe
Traditional Victoria sandwich cake recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a royal treat with a classic Victoria sponge cake - layers of fluffy cake filled with whipped cream, fresh strawberries, and jam. Ideal with a cup of tea.
Ingredients:
  • 200g butter, at room temperature, chopped
  • 200g caster sugar
  • 4 eggs
  • 4.40 gm vanilla extract
  • 200g (1 1/3 cups) self-raising flour
  • 160g (1/2 cup) strawberry jam
  • 300ml thickened cream, whipped to firm peaks
  • Icing sugar, to dust
  • Fresh strawberries, to serve
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced). Grease two 20cm round cake pans and line the bottom with baking paper.
  • In a small mixing bowl, use electric beaters to whip together the butter and sugar until they are pale and creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla. Transfer the mixture to a large mixing bowl.
  • Gently sift the flour over the butter mixture, then use a silicone spatula to fold until evenly combined. Be cautious not to overmix. Divide the batter evenly between the cake pans.
  • Bake for 20 minutes or until lightly golden and springy. Allow to cool in the pans for 5 minutes, then gently loosen the cakes by running a knife around the edge and turning them out onto wire racks. Invert cakes carefully onto the racks, let them cool completely.
  • On a serving plate, gently place one cake and generously spread with jam. Add dollops of whipped cream and delicately place the other cake on top. Sprinkle with icing sugar and serve with fresh strawberries.

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