Classic Victoria Sandwich Cake

It’s been a while since I made a classic sponge sandwich, but they make ideal birthday cakes.

I made this cake for my good friend Ning’s birthday last week. I didn’t have a chance to take any photos of it at home, hence the slightly dodgy lighting and setting of these as they were taken on the kitchen table at work. Sorry about that!

These classic sponges make really easy celebration cakes as they have the luxury of the jam and cream filling without the hassle of making frosting. As you may have noticed, I love making cakes in my star-shaped silicon pan, and it really suits this one. Keep an eye out for silicon bakeware in your local store because it is easy to use and clean.

This is another recipe adapted from my copy of  ‘The Little Book of Treats’  – a fundraising recipe book for Macmillan Cancer Support (a UK charity).

The cake is best eaten on the day it is made. However, if you have to make it in advance then store the plain sponges in an airtight container and only sandwich them with the cream and jam just before you serve.

Ingredients – serves 10:

  • 200g/7 oz unsalted butter, softened
  • 200g/7 oz white sugar
  • 4 eggs
  • 1/4 teaspoon vanilla extract
  • 200g/7 oz plain (all purpose) flour
  • 2 teaspoons baking powder
  • 6 tbsp strawberry or raspberry jam
  • 300ml/11 oz thickened (heavy) cream
  • 2 teaspoons icing (powdered) sugar, sifted, plus extra for dusting


  • Heat your oven to 180C/160C fan forced/350F.
  • Grease two non-stick pans (or use one pan but then you will have to cook two batches). The pans should be about 20cm/8 inches in diameter.
  • Put the butter and sugar in a large bowl and beat together until creamy.
  • Add two of the eggs, the vanilla and half the flour, then beat until combined.
  • Add the remaining eggs, the rest of the flour and also the baking powder. Beat again until combined.
  • Divide the cake mixture between your pans then bake for about 25 minutes. Be sure to check in the last 5 minutes so you don’t over-cook. The cakes are done when they just start to shrink from the edge of the pan and a skewer inserted into the centre comes out clean.
  • Leave the cakes to cool in the pans for 10 minutes, then turn onto a wire rack to cool.
  • Once cooled, place one cake on a serving plate and spread the jam over the top.
  • Whisk together the cream and icing sugar until soft peaks form, then carefully spread this over the top of the jam. Place the other sponge on top to form the sandwich.
  • Sieve a little more icing sugar over the top of the cake to decorate.
  • Serve and enjoy!

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9 Responses to Classic Victoria Sandwich Cake

  1. I too love silicone bake pans…they really are a dream to clean. Your cake is beautiful! I am looking for dessert ideas for my boyfriends birthday (which is coming up fast) and this might just be it.

  2. I think your pictures came put great even if the lighting was not so good. I am sure your friend was delighted to receive such a beautiful light and fluffy cake.

  3. mydearbakes says:

    Loved your recipe, its very detailed! =)

  4. Ning says:

    It was such a lovely thought of you Vicky to bake me the b’day cake – thank you so much 🙂 Your delicious star b’day cake made me feel like a superstar!!

  5. Pingback: Independence Day: Star-Spangled Layer Cake | Recipe Adaptors

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