The classic British sandwich cake, this was – as you would expect – named in honour of Queen Victoria. We haven’t tinkered with it and ours is quite traditional, being light but firm and filled with good jam and whipped unsweetened cream.
- Yield: 25 cm cake
- 250 g soft butter
- 250 g caster sugar
- 4 eggs
- 250 g plain white flour
- 2 tsp baking powder
- 20 g icing sugar for dusting
- 80 g raspberry or strawberry jam
- 150 ml double cream, whipped
How to Make It
- Preheat the oven to 170°C. Beat the butter with the caster sugar until pale and fluffy.
- In a bowl, whisk the eggs just to mix. Slowly add the eggs to the butter and sugar mix, making sure each addition is well mixed in before adding more.
- Sift the flour and baking powder, then gently fold into the egg mix with a spatula.
- Use baking parchment to line the bottom of a 25 cm round cake tin with a removable bottom. Line the side of the tin with a separate strip of parchment. Pour in the cake mixture.
- Bake for 30–35 minutes until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack.
- Remove the cake from the tin and split into two equal layers using a bread knife.
- Spread jam on the cut surface of one layer and whipped cream on the other cut surface. Sandwich together. Dust the top of the cake with icing sugar.