This gorgeous Victoria’s sandwich cake is a super simple cake. every ingredient needs to be at room temperature as that is what will make the best cakes. The first thing is to grease and line the Victoria sandwich 8 inches or 20 cm round tins. Add the butter to a stand mixer along with the sugar and you can make this recipe with a hand mixer too. Beat the sugar and butter for about five minutes until light and creamy then to the dry ingredients, you will need all-purpose flour in a bowl then to that add baking powder which will give an extra lift to your cake.
Mix the dry ingredients together then set it aside, Add in eggs one at a time to the butter mixture while beating after each addition then start sifting the dry ingredients into the batter in three addition with the mixer at low speed. You could fold the dry ingredients into the batter as well using a spatula. The reason you should not mix at high speed is that you will make the cake tough so the low speed is good to fold in the air into the batter and have a light cake.
You will also add in vanilla extract for flavouring and once the batter is fully mixed, you will divide it between the two prepared cake tins then bake in 180 degrees Celcius oven for about 20 to 25 minutes. Take them out of the oven and onto a wire rack to cool completely then remove from the pan and make sure the cake is fully cooled before applying the frosting. For the frosting, you will just whip up some cream and fill it with jam onto the cake.
Place the first layer of the cake on a plate then spread the top with raspberry jam over the cake all the way to the edge. Take the cream and carefully spread it over the cake on the jam then top with the second layer of the cake. Dust the top with icing sugar then serve your Victoria sandwich cake.
- 225 g self-raising flour
- 2 tsp baking powder
- 225 g unsalted butter, room temperature
- 225 g caster sugar
- 4 large eggs, lightly beaten
- 120 g raspberry jam
- 150 ml double cream, whipped to soft peaks
- Preheat the oven to 180°C/160°C fan. Lightly grease two 8-inch round cake pans and line them with parchment paper, greasing the parchment too.
- Sieve the flour and baking soda together into a medium bowl, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes.
- Add the egg a little at a time beating until fully combined. Add the flour mixture in three additions mixing on low only until just combined.
- You want the cake batter to be ‘dropping consistency’ which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall from the spoon in a couple of seconds.
- If the batter is sticking to the spoon for too long mix in a tablespoon or two of milk to soften the batter.
- Divide the cake batter evenly between the two prepared cake pans and gently level out.
- Bake in the preheated oven for 25 minutes. The cake should also be golden brown and becoming away from the edge of the tin.
- Cool in the pan for ten minutes before turning out and cooling completely on a wire rack.
- To assemble, spread one layer of cake with the jam and top with the whipped cream. Sandwich together with the second layer of cake and sprinkle with a little icing or caster sugar.