Victoria sandwich

Victoria sandwich

By
From
Leiths How to Cook
Makes
1 x 20 cm round cake
Photographer
Peter Cassidy

A classic Victoria sandwich uses equal weights of butter, sugar, eggs and flour.

Ingredients

Quantity Ingredient
oil, to grease
225g butter, softened
225g caster sugar, plus extra to dust
4 eggs, at room temperature
225g self-raising flour
1-2 tablespoons water or milk
5-7 tablespoons raspberry jam

Method

  1. Heat the oven to 180°C. Lightly brush two 20 cm sandwich tins with a little oil and line the base of each with a disc of greaseproof paper.
  2. Using a wooden spoon or hand-held electric whisk, cream the butter and sugar together in a medium bowl until pale, light and fluffy. The paler the mixture becomes the better, as it shows that more air has been incorporated, which will help to create a lighter cake.
  3. Break the eggs into a small bowl and beat lightly with a fork until broken up. Gradually add the egg to the creamed butter and sugar, in several additions and beating well after each. Adding eggs that are too cold, or adding them too quickly, can cause the mixture to curdle. If this happens, add 1 tablespoon of the flour to help to stabilise the mixture.
  4. Once all the egg has been added, sift the flour over the surface and fold it in, using a large metal spoon. To bring the mixture to a dropping consistency, if necessary, fold in 1–2 tablespoons water or milk.
  5. Divide the mixture between the prepared tins and smooth the tops using a spatula. Bake in the middle of the oven for about 20–30 minutes, or until well risen and golden. They should feel spongy to the fingertips and not leave an indentation when pressed gently.
  6. Allow the cakes to cool for a few minutes in the tins, then turn them out onto a wire rack to cool completely before peeling off the lining paper. While the cakes are cooling, put the jam into a small saucepan over a low heat and gently warm through, to make it more spreadable. Sandwich the cooled cakes, bases together, with the jam and dust the top of the cake with caster sugar.

Variations

  • Coffee walnut cake: Dissolve 4 teaspoons good quality instant coffee granules in 1 tablespoon warm water and stir into the mixture before you add the flour. Stir in 75 g coarsely chopped walnuts after the flour. You may not need water or milk to achieve a dropping consistency. Omit the raspberry jam. Use coffee butter icing to sandwich and ice the cake.

    Chocolate cake: Replace half the caster sugar with soft light brown sugar and 55 g of the flour with good quality dark cocoa powder, adding ½ teaspoon baking powder to the flour. Omit the raspberry jam. Use chocolate ganache to sandwich and ice the cake.

    Cherry almond cake: Replace 55 g of the flour with 75 g ground almonds and stir in 100 g halved glacé cherries after the flour, adding ½ teaspoon baking powder to the flour. Omit the raspberry jam and use Amaretto butter icing to sandwich and ice the cake.
Tags:
Leiths School of food and wine
cookery course
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