Victoria Sandwich Cake Recipe

Name: Victoria Sandwich Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 8 ounces, weight Self-Rising Flour; 8 ounces, weight Caster (fine) Sugar; 8 ounces, weight Butter, At Room Temperature; 4 whole Eggs; 1 teaspoon Vanilla Extract; _____; FOR THE BUTTERCREAM:; 2 ounces, weight Butter, At Room Temperature; 5 ounces, weight Icing (powdered) Sugar Plus Extra For Sprinkling On The Top Of Cake; 1/2 teaspoons Vanilla Extract; 10 tablespoons, 7 pinches Whipping Cream; 3 Tablespoons Strawberry Jam

Servings: persons

FOR THE CAKE:
8 ounces, weight Self-Rising Flour
8 ounces, weight Caster (fine) Sugar
8 ounces, weight Butter, At Room Temperature
4 whole Eggs
1 teaspoon Vanilla Extract
_____
FOR THE BUTTERCREAM:
2 ounces, weight Butter, At Room Temperature
5 ounces, weight Icing (powdered) Sugar Plus Extra For Sprinkling On The Top Of Cake
1/2 teaspoons Vanilla Extract
10 tablespoons, 7 pinches Whipping Cream
3 Tablespoons Strawberry Jam

1
Preheat the oven to 180 C/ 355 F.
2
Line and grease two 10-inch layer cake tins.
3
Using a hand whisk or stand mixer, beat together all of the cake ingredients in one go. Beat until pale and fluffy. The mixture should be thick, but airy - if it is too stiff, loosen with a small splash of milk.
4
Divide the mixture evenly between the two tins, and bake for 20-30 minutes, or until the cakes are golden and springy to the touch, and a skewer inserted into the middle of the cakes comes out clean.
5
Remove from the oven and leave the cakes in the tins for 10 minutes, then turn out and leave to cool completely.
6
When the cakes are cool, start working on the filling. Cream together the butter, sugar and vanilla with a tablespoon of the cream until very pale and smooth - at least two minutes. In a separate bowl, whip the remaining cream until stiff, then fold in the butter mixture.
7
Place one of your cakes (flat side up) on your serving platter. Spread the bottom cake layer with the jam, then generously heap on the buttercream before putting the top layer on. Dust the top of the cake with some extra icing (powdered) sugar if desired!

1353

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CAKE:, 8 ounces, weight Self-Rising Flour, 8 ounces, weight Caster (fine) Sugar, 8 ounces, weight Butter, At Room Temperature, and more.

Yes, Victoria Sandwich Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Victoria Sandwich Cake

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