Victoria Sandwich Cake recipe
| Serves | 8-10 |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Total time | 30 minutes |
| Meal type | Dessert, Snack |
| Allergy list | Egg, Milk, Wheat |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Formal Party |
| Region | British |
| Description | A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top – again, icing sugar is often used nowadays. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 4 large eggs (weighed in their shells)
- butter (or soft margarine ~ same weight as the eggs)
- caster sugar (or super fine sugar ~ same weight as the eggs)
- self-raising flour (same weight as the eggs)
- raspberry jam (or another jam, jelly or curd of your choice)
- caster sugar (or icing sugar for sprinkling on top)
Optional
- whipped cream (or double cream)
Directions
Step 1
The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; therefore, weigh the eggs first – if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces – easy!
Step 2
Preheat oven Gas 4, 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 20cm (8”) sandwich tins – cake tins.
Step 3
Cream margarine or butter together with the sugar, until light and fluffy.
Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
Sieve the flour and fold into the mixture with a metal spoon.
Step 4
Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
Step 5
Remove and allow to cool for 1-2 minutes.
Remove from the tins and fill with raspberry jam (and cream if using) when cold, to avoid the cream melting or the jam seeping into the sponge.
Step 6
A light dusting of caster sugar or icing sugar on the top will finish it.
Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
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