Classic Victoria Sandwich
This delightful recipe will guide you in creating a scrumptious strawberry jam-filled sponge cake that is perfect for any occasion. With its light and moist texture, complemented by a sweet buttercream filling, this cake is sure to impress your friends and family. A simple yet impressive treat that will leave everyone wanting more.
— Constant Cookbook
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs , beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 100g butter , softened
- 140g icing sugar , sifted
- drop vanilla extract (optional)
- 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
- icing sugar , to decorate
Instructions
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
- Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Yield
Cuts into 10 slices
Nutrition
- Calories: 558 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 76 grams carbohydrates
- Sugar Content: 57 grams sugar
- Fiber Content: 0.6 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.9 milligram of sodium
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