Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Victoria Sandwich Cake cover presentation

A Traditional Victorian Sandwich Cake

This cake was made popular during the reign of Queen Victoria and remains popular to this day. This is a huge testimony to its great taste and ease of baking.

  • Total Time: 1 hours
  • Yield: Makes one 7-inch cake 1x

Ingredients

Scale
  • 6 TBS butter softened
  • 6 TBS margarine, softened (you can use all butter if you wish, but your cake will not be as light in texture)
  • 1 cup of sugar
  • ¼ tsp vanilla extract
  • 3 large free range eggs, lightly beaten
  • 1 ½ cups self-rising flour
  • 3 TBS raspberry jam
  • Icing sugar to dust the top
  • Optionally you can also fill with a layer of vanilla butter cream, or whipped cream

Instructions

      1. Butter and base line two 7 inch sandwich cake tins. Set aside. Preheat the oven to 350*F.
      2. Cream the butter, margarine and sugar together until light in colour and fluffy using an electric mixer. Beat in the vanilla and then gradually beat in the eggs a little bit at a time, beating well after each addition. If the mixture starts to curdle, beat in a spoonful of the flour.
      3. Fold in the flour with a metal spoon, taking care not to knock any air out of the batter. Divide the batter evenly between the two cake tins. Level off the surface and make a slight dip in the middle of each.
      4. Bake on the centre rack in your oven for about 25 minutes, or until the layers are well risen, golden brown and they spring back when lightly touched.
      5. Cool in the pan for five minutes. Run a knife carefully around the edges and turn out onto a wire rack to cool completely. Carefully peel off the paper.
      6. Once cold, place one layer on a cake plate. Spread with the buttercream or whipped cream (if using) and top with the jam. Place the other layer on top, pressing down lightly. Dust with icing sugar and cut into wedges to serve.
  • Author: marie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Desserts

Nutrition

  • Calories: 260