Victoria Sponge Sandwich, Cake, British, Traditional afternoon tea
4.93 from 13 votes
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Victoria Sandwich

Course Snack, teatime
Cuisine British
Keyword cake, classic, traditional
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Camilla Hawkins

Ingredients

  • 175 g Butter softened
  • 175 g Caster sugar minus 1tsp
  • 1 tsp Vanilla sugar
  • 175 g Self Raising Flour
  • 3 Eggs medium sized, beaten
  • Filling:
  • 4 tbsp Home-made strawberry jam
  • 150 g Clotted cream I used Roddas
  • Icing sugar for dusting

Instructions

  1. Pre-heat the oven to 190⁰C.
  2. Grease and line 2 x 20cm baking tins with baking paper.
  3. Cream the butter and sugars together with an electric whisk until light and fluffy (be patient)!
  4. Whisk in the beaten eggs a little at a time.
  5. Fold in the flour gradually with a metal spoon (turning in a figure of eight).
  6. Divide the mixture equally between the 2 cake tins (I use scales to be accurate).
  7. Bake for 20 minutes or until golden and springs back to the touch.
  8. Turn onto a wire rack and allow to cool.
  9. 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.
  10. 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!