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.

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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 sandwich recipe
(© Carr’s Flour)
Classic Victoria sandwich recipe
Print Recipe
Nutrition Facts
Classic Victoria Sponge Sandwich cake
Amount Per Serving
Calories 532 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 167mg56%
Sodium 41mg2%
Potassium 117mg3%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 30g33%
Protein 7g14%
Vitamin A 1152IU23%
Vitamin C 5mg6%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Classic Victoria Sponge Sandwich cake

Enjoy this classic tea-time treat
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack, Tea-time
Cuisine: British
Servings: 8
Calories: 532kcal

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

NOTE: Try a twist on this classic Victoria sponge sandwich recipe. Use different jams or curds to sandwich the sponges and then decorate the top with fruit and icing sugar.

Nutrition

Calories: 532kcal | Carbohydrates: 52g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 41mg | Potassium: 117mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1152IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg

Recipe courtesy of Carr’s Flour

 

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