Victoria Sandwich Cake
This recipe for Victoria sandwich cake makes a soft sponge filled with jam and cream that feels homemade yet special enough for sharing.
Servings: 8
Equipment
- Stand Mixer with Paddle Beater and Wire Whisk Attachments
- 2 Cake Pans 8-Inch Round
Ingredients
- 1 Cup butter at room temperature
- 4 eggs at room temperature
- 1 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 2 Cups all-purpose flour
- 2 ½ Teaspoons baking powder
- 1 Cup heavy cream
- 1 ½ Tablespoons powdered sugar
- ½ Cup strawberry jam
- nonstick cooking spray for greasing
Optional Garnish
- strawberries fresh, halved
Instructions
- Preheat the oven to 350°F. Grease and line with parchment paper 2 x 8-inch round cake tins. Set aside.
Prepare the Cake Batter
- Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat using a paddle beater attachment on a medium-high speed for 3 minutes or until pale and creamy.
- Add the eggs, one at a time, beating well in between.
- Add the vanilla extract and beat once again until well combined.
- Sift the flour and baking powder over the wet ingredients and mix on the lowest speed until just combined.
- Divide the batter between the 2 cake tins and smooth the surface.
Bake and Cool the Cake
- Bake for 20 minutes, or until the cakes are cooked through.
- Allow to cool in the tins for 5 minutes before turning onto a wire cooling rack to cool completely.
Whip the Cream for the Filling
- Once the cakes have cooled completely, add the heavy cream and 1 tablespoon of the powdered sugar to a clean stand mixer bowl.
- Beat on a medium-high speed for 3 minutes or until firm peaks have formed.
Assemble the Victoria Sandwich Cake
- Place one of the cakes on a serving plate, and spread over the strawberry jam, followed by the whipped cream.
- Top with the second cake.
- Dust the finished cake with the remaining ½ Tablespoon of powdered sugar.
Garnish and Serve
- Garnish with halved strawberries, if using, then slice, serve and enjoy.
Notes
Measure carefully: Accurate measuring ensures a perfect sponge texture.
Cool layers: Let cakes cool fully before adding cream or jam.
Batter consistency: This batter will be thick, but a tablespoon of milk can be mixed through the batter if it is too thick. Clumps of the batter should drop off the flat beater once it is lifted out of the mixture.
Check doneness: The cakes are cooked through if they spring back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean, the cakes are cooked through.
Don’t overmix: Mix batter until just combined for a light crumb.
Slice gently: Run a sharp knife between the outside of the cakes and the cake tin to make removing from the baking pan easier. Use a serrated knife to cut clean slices without squashing layers.
Cool layers: Let cakes cool fully before adding cream or jam.
Batter consistency: This batter will be thick, but a tablespoon of milk can be mixed through the batter if it is too thick. Clumps of the batter should drop off the flat beater once it is lifted out of the mixture.
Check doneness: The cakes are cooked through if they spring back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean, the cakes are cooked through.
Don’t overmix: Mix batter until just combined for a light crumb.
Slice gently: Run a sharp knife between the outside of the cakes and the cake tin to make removing from the baking pan easier. Use a serrated knife to cut clean slices without squashing layers.
Nutrition
Calories: 428kcal | Carbohydrates: 68g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 211mg | Potassium: 150mg | Fiber: 1g | Sugar: 39g | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 2mg
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