Victoria Sandwich

My Favourite Cakes

Victoria Sandwich myfavouritepastime.com_0437I woke up on a Saturday morning and remembered the days when I used to bake Victoria Sandwich at least once a fortnight. It used to be a great favourite of mine. The cake was named after Queen Victoria because it was said to be her favourite cake. I decided to whip out two sandwich pans and within an hour, my sponge cakes were cooling on the rack. The cooling seemed to take an eternity but finally, I filled the cake up with some good homemade strawberry jam and whipped cream. Don’t ask what happened next, it’s rather obvious. I almost forgot to take photos.

Victoria Sandwich myfavouritepastime.com_1429The cake was so good, I’m afraid it didn’t last one hour. I couldn’t remember the last time we stuffed so much cake in record time, but it was worth it. I skipped lunch that day, and didn’t bother with afternoon tea, either. If you haven’t eaten Victoria Sandwich in a while, please whip out your sandwich pans and get cracking. I now make it at least once a month, because blogging results in overeating. This cake is good. If you want to know how good, switch on you oven…I wish you a pleasant week!

  • Ingredients
  • 175g (6oz, 1⅓ cups) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • 175g (6oz) butter or margarine
  • 175g (6oz) sugar
  • 3 eggs
  • 2 tablespoons warm water
  • 3-4 tablespoons good quality raspberry jam
  • Whipped cream (35% cream, double cream, whipping cream)
  • Castor or confectioners (icing) sugar for dredging

Victoria Sandwich myfavouritepastime.com_0410Please always remember to assemble all ingredients before you start. Preheat the oven to 360°F (180°C) 10 minutes before baking. Grease or spray two 7inch (18 cm) sandwich pans (tins) (I used 7½ inch pans). Sift the flour and baking powder and set aside.

Victoria Sandwich myfavouritepastime.com_0416Cream the butter and sugar until light and fluffy. Beat in eggs one at a time until thoroughly mixed.

Victoria Sandwich myfavouritepastime.com_0420Gently fold in the flour in three batches

Victoria Sandwich myfavouritepastime.com_0424then fold in the tepid water.

Victoria Sandwich myfavouritepastime.com_0427Divide the mixture evenly between the two tins (pans)

Victoria Sandwich myfavouritepastime.com_1416and bake for 20-25 minutes until golden. Transfer to a cooling rack.

Victoria Sandwich myfavouritepastime.com_0432When cold sandwich the sponges together with jam and whipped cream. Dredge the top with icing (confectioners) sugar.

Victoria Sandwich myfavouritepastime.com_1421Serve the cake

Victoria Sandwich myfavouritepastime.com_1423We polished off ours in record time!

Victoria Sandwich

Preparation time: 15 minutes; Baking time: 20-25 minutes; Serves: 8 slices

Ingredients

  • 175g (6oz, 1⅓ cups) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • 175g (6oz) butter or margarine
  • 175g (6oz) sugar
  • 3 eggs
  • 2 tablespoons warm water
  • 3-4 tablespoons raspberry jam
  • Whipped cream (35% cream, double cream, whipping cream)
  • Castor or confectioners (icing) sugar for dredging

Instructions

  1. Preheat the oven to 360°F (180°C) 10 minutes before baking. Grease or spray two 7inch (18 cm) sandwich pans (tins) (I used 7½ inch pans). Sift the flour and baking powder and set aside.
  2. Cream the butter and sugar until light and fluffy. Beat in eggs one at a time until thoroughly mixed. Gently fold in the flour in three batches then fold in the tepid water.
  3. Divide the mixture evenly between the two tins (pans) and bake for 20-25 minutes until golden. Transfer to a cooling rack. When cold sandwich the sponges together with jam and whipped cream. Dredge the top with icing (confectioners) sugar.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked for 25 minutes at 360°F (180°C)
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

66 thoughts

    1. Oh what a wonderful idea. I didn’t even connect it with the coming Victoria day. I am tempted to make one too! Have a great long weekend!
      Liz

    1. Hi Hari,
      Thanks for the kind words. I really enjoyed eating this cake! I hope the weather in Indonesia is great. Enjoy the rest of the week!
      Liz

  1. I must be missing out. I’ve never heard of Victoria’s Sandwich before. And I only had an Eton Mess for the first time last year as well. I have some catching up to do. 🙂

    1. Hi there Lignum,
      At least you’ve now heard of Vicky Sandwich and Eaton Mess. Soon you’ll know every dessert on the planet. Learning is a continuous process and I must say blogging has taught me so many things I never even knew existed. Don’t worry we are in the same boat but in different corners. LOL. Have a fantastic weekend!
      Liz

  2. Again it has been too long – and I am instantly punished by pangs of hunger-desire-envy at the look of this fabulous cake!

    1. Hi again Afra,
      glad to see you after some time. I’m glad to know you find the cake fabulous. It tasted extremely nice, I must say. Enjoy the rest of the week!
      Liz

  3. When I read “Victoria Sandwich” I immediately thought about a trip Gene and I took to the quaint village of Victoria on Vancouver Island. I just loved Bouchart Gardens! The cake sounds delicious and I will make it soon, hopefully I will have someone to share it with so I do not eat it all LOL 🙂

    1. Hi aunt Juju,
      Fortunately we were three of us, but I suspect I would have finished the whole thing myself…given ample time. Did they have any Victoria Sandwiches over there? (LOL). The cake tastes delicious. Have a wonderful week!
      liz

  4. That is very interesting, Liz. First I’ve heard of a Victoria Sandwich. If you will forgive my curiosity, what is your cooking/baking background?

    1. Hi Chad,
      I am just a mum who loves cooking. Never went to cookery school or took a chef course. Cooking is just something I love doing. Thanks for visiting my blog and wish you a wonderful week!
      Liz

  5. Hi Liz 😀 It’s amazing ! I read this post and was suddenly thinking of a Victoria Sandwich cake. We must be psychic !! Ralph xox ❤

    1. Hi Ralph,
      Are you not in Israel yet? psychic indeed, Ralph. Can I offer you a slice or too? Enjoy your day and your three course meal!
      Liz

      1. No. Still 18 days to go before I fly (I must use an airplane 😉 ) You’re very generous with your offer. How tempting ! Do I take you up on it ? xox

        1. Hi Ralph,
          18 whole days to go! mmm… not too long and not too short either. Take my offer before I take it back. Enjoy your evening!
          Liz

        2. ha ha so it means you can eat it over and over again. Enjoy yourself Ralph! I am having a whale of a time here…maybe tonight I’m eating a three course meal like you!!! who knows??? Best wishes!
          Liz

  6. If we were going to make this, we would probably double the amount of jam because we love good strawberry jam. Do you think that would be ok or would that ruin the cake? Thanks for sharing the recipe, We will be referring to this when we get a chance to make one. 🙂

    1. I think it would be okay because it depends on how much jam you enjoy eating. Just tailor-make it to suit your palate. Thanks, hope you find time to make it!
      Liz

  7. Hmmm, this looms so incredibly delicious! I love a simple cake filled with cream. I will have to add this to my list of thing to try. The boys would be all over this too, what a great cake to ween them from frosting.

    1. I rarely make cakes with frosts these days. I need to lose the weight I’ve gained during blogging…so easy to gain and so hard to lose. I hope you’ll find time to make it. Have a fantastic weekend.
      Liz

        1. My metabolic rate has slowed down and also I’m not taking walks the way I use to do, on a daily basis. I have to change my bad habits pretty soon. Enjoy Sunday and best wishes to the family!
          Liz

  8. My mother always used to make one when I was small! It’s the lightest sponge ever. What’s not to love? Great post! I could gobble a slice right up.

  9. I have yet to try my hand at Victoria Sponge cake (as I tend to overeat when I bake too), but I really want to try this! I assume other fruit fillings besides raspberry jam are appropriate for the cake, and would love to make one with strawberries. I would pass on lunch too if I had this cake in front of me!

    1. You can use other fruit fillings as you deem fit. My favourite is home made strawberry jam and whipped cream. please let me know how it goes for you!
      Liz

  10. Oh, didn’t this bring back memories. My grandma used to make this cake in the summer time and filled it with whatever berries she could get. Usually picked from the garden. Sometimes she would make a custard to fill it and other times rich whipped cream. It gives me such a warm feeling when I think back…..thank you Liz! You brightened my day.

    1. Omg your Grandma must have been a great cook, and imagine filling it with different berries every time. I would’ve looked forward every time. I hope weather and life is great for you. Ours here is awesome. Have a fabulous weekend!
      Liz

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