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Classic Victoria Sandwich Cake
Classic Victoria Sandwich Cake - a teatime favourite! This classic British cake is a bake sale icon and much loved nationwide as the perfect teatime treat.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 servings
Calories 247 kcal
Ingredients
- 1 1/4 cups flour
- 1 tsp baking powder
- pinch salt
- 3/4 cup butter
- 2/3 cup sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 to 2 cups good quality raspberry jam
- powdered sugar for garnish
Instructions
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Grease and flour 2 eight inch cake pans and line the bottoms with parchment paper. Preheat oven to 350 degrees F.
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Sift together the flour, baking powder and salt and set aside.
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Cream together the butter and sugar very well for several minutes until very light and fluffy.
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Add the eggs, one at a time, beating for about a minute or two after each addition. Beat in the vanilla extract.
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Finally, carefully and as lightly as possible, fold in the flour mixture in two equal portions. Divide the batter evenly between the two cake pans and bake for about 25 minutes until the middle of the cakes springs back when pressed lightly and a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans for a few minutes before turning them out onto a wire rack to cool completely.
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Fill the middle of the cake with a generous amount of Raspberry Jam and using a metal sieve dust the top of the cake with plenty of powdered sugar.
Recipe Notes
This recipe creates 2 quite shallow cake layers so be careful not to over bake them. I usually check on them after 20 minutes. You can double the recipe for a larger cake but be sure to use 9 inch round cake pans instead.