A Victoria Sponge Sandwich is a traditional bake everyone will love. This quintessentially British dessert boasts layers of airy, golden sponge cake filled with luscious jam and delicate whipped cream.
Our easy-to-follow, step-by-step guide will transport you back to the elegant Victorian era, allowing you to recreate this sophisticated and scrumptious cake in your own kitchen.
This classic Victorian Sponge Sandwich is bound to impress your family and friends, and is perfect for afternoon tea, a celebratory gathering, or simply a cosy moment at home.
Classic Victoria Sponge Sandwich cake
Equipment
- 2 loose bottomed 20cm/8 inch sandwich tins
- Bowl
Ingredients
For the sponge:
- 225 g unsalted butter softened
- 225 g caster sugar
- 1 tbsp vanilla extract
- 4 eggs
- 225 g self-raising flour
For the filling:
- 150 g raspberries
- 175 ml double cream light whipped
- Icing sugar for dusting
Method
- Lightly grease 2 loose bottomed 20cm/8 inch sandwich tins and line the bases with a double layer of non-stick baking parchment.
- Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).
- Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.
- Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
- Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.
- Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.
- Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.
- Remove from the tins and allow to cool.
- Fill with lightly whipped cream and raspberries. Dust the top with icing sugar before enjoying!
Notes
Nutrition
Recipe courtesy of Carr’s Flour
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