Today I’m sharing my Victoria Sandwich – a classic British cake sandwiched with my homemade strawberry jam and clotted cream. It’s also known as a Victoria Sponge Cake!
Every now and again a surprise package will turn up and the other week a lovely parcel arrived from Rodda’s to celebrate World Baking Day. Shamefully I hadn’t been aware of this day and had not planned any baking (goes to the back of the class)! So armed with a supply of clotted cream and butter (and a new apron) I knew I simply had to make a Victoria Sponge.
I hadn’t made one since I was at school and as I wanted this cake to be extra special I decided I also had to make a portion of strawberry jam to go in it! Hence my Quick One Punnet Strawberry Jam post came about. I’m over the moon with the number of people who have been encouraged to make jam for the first time!
I read the other day in The Kitchen Magpie by James Steen that Mary Berry’s favourite cake is Victoria Sponge – well now it’s my husband’s too. He was absolutely over the moon with it (its lovely hearing your husband singing your praises to someone over the phone)!
I do have to agree that the 3 elements, the jam, the cream and the sponge all come together to form the most wonderful, simple but delicious cake! With Father’s Day just around the corner I think this would be the perfect cake to treat any dad!
I’m sure you’ll love my Victoria Sandwich but you might also like these classic cake recipes:
As I made this cake totally from scratch I’m entering it into Javelin Warrior’s Made with Love Mondays challenge. I’m also entering it into Casa Costello’s Bake of the Week challenge. Finally I’m entering Four Seasons Food Summer where the theme is red (my strawberry jam) which is being hosted by The Spicy Pear and the invention of Delicieux and Eat Your Veg.
- 175 g Butter softened
- 175 g Caster sugar minus 1tsp
- 1 tsp Vanilla sugar
- 175 g Self Raising Flour
- 3 Eggs large, beaten
- 4 tbsp Home-made strawberry jam
- 150 g Clotted cream I used Roddas
- Icing sugar for dusting
- Pre-heat the oven to 190⁰C.
- Grease and line 2 x 20cm baking tins with baking paper.
- Cream the butter and sugars together with an electric whisk until light and fluffy (be patient)!
- Whisk in the beaten eggs a little at a time.
- Fold in the flour gradually with a metal spoon (turning in a figure of eight).
- Divide the mixture equally between the 2 cake tins (I use scales to be accurate).
- Bake for 20 minutes or until golden and springs back to the touch.
- Turn onto a wire rack and allow to cool.
- Once cool spread the clotted cream over the base of one of your cake halves and spread the jam over the other half, then sandwich together.
- Dust the top surface with icing sugar and if you want extra Brownie points use a paper doily to make a pretty lace pattern on top!