Victoria Sandwich Cake

Sunday 29 September 2019

I am enjoying a quiet Saturday as I sit and write this. Usually at the weekends, I like to bake a cake or some such. 
Sometimes it will be a fancy cake, especially if we are celebrating something. More often than not it is a Victoria Sandwich Cake.  This is quite simply,  the best.

In all truth our favourite cake is the simple Victoria Sandwich Cake.  That is the one we enjoy eating most of all, and the one I enjoy baking most of all. 
I know I have shared it with you before, but can you ever share something that you love too many times?  I think not  . . .you can never have too much of a good thing!

My mother always filled our cakes with jam.  With jam in the middle a cake needs no other adornment. Especially if you use really good jam.  And I always do.  
My father always loved cake with jam in the middle and it was something we all enjoyed. My jam of choice has always been Bonne Maman. It just has the nicest consistency and the right amount of fruitiness!

Jam is a very versatile ingredient.  You can change the flavour of a plain cake such as this just by varying the type of jam you choose to use.  

But it must always be a good jam.  Homemade is good of course, but if you are buying your jam, make sure you get a quality one.

More often than not I will use strawberry jam. That is my favourite, along with raspberry which follows a close second.
These are what are the most traditional for this purpose. Any red jam looks great actually. 

Here are some suggestions to shake it up a bit. Add a bit of lemon zest to the batter before baking and fill it with some wild blueberry jam. 
You have yourself another tasty combination. The flavour of lemon and blueberries together is unmatchless. 

If you add some freshly grated nutmeg and a bit of vanilla.  Fill it with peach or apricot jam and your cake is lifted to an entirely different level.
Or you could fold raspberries into the cake and fill it with peach jam. Voila, a sort of a peach melba cake!

And don't get me started on lemon curd.  Lemon curd in the middle is another favourite of mine. I completely adore Lemon Curd.

I could eat it with a spoon. Shhh . . .  don't tell, but whenever I use it I always eat a cheeky spoonful. That's yours and my little secret now.

In the summer  filling this cake with a layer of whipped or clotted cream and sliced strawberries turns this cake a beautiful indulgence . . .   
You cannot get much better than a cake filled with softly whipped cream and berries.  You do have to eat the whole thing on the day, but that is so not a problem!

This is a cake that can be as simple as you wish. It can also be as  elaborate as you wish. It suits all occasions. 
It is the Birthday cake of choice in this house and so quick and easy to whip up.  You can seriously have one of these on the table in less than an hour, tops and that allows for cooling.

It is perfect for cold and dismal, rainy autumn afternoons near the end of September.  A day when all you want to do is hunker in with a good book and a hot cuppa.
A day when you can pull a blanket over your knees and just hunker down.  A day when you are wanting comfort of the utmost kind.

If ever there was a cake that you could consider to be a comfort cake, this is it.  Comfort, pure and simple and most delicious.

Yield: Makes 1 7-inch cake

Victoria Sandwich Cake

Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!


  • 170g of butter (12 TBS,)
  • 170g caster sugar (3/4 cup)
  • 3 large free range eggs, beaten
  • 1 1/2 tsp baking powder
  • 170g self raising flour (a scant 1 1/4 cups)
To finish:
  • strawberry or raspberry jam
  • caster sugar or powdered sugar to dust on top


How to cook Victoria Sandwich Cake

  1. Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
  2. Sift the flour together with the baking powder.
  3. Cream the butter and sugar together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
  4. Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, levelling off the surface. Make a slight dip in the centre of each.
  5. Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
  6. Once cooled, place one layer on a cake plate. Spread with raspberry jam. Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and  cut into wedges to serve.
Created using The Recipes Generator 

If I am lucky this will last us several days, but since it is a favourite of both of us, I don't expect that it will be around much longer that.  Quick, easy and delicious. Qualities that are pretty hard to beat!

Up Tomorrow: Fried Egg Sandwiches (brought forward from the other day) 


  1. This looks like a great cake and the crumb is lovely...looks moist too. May have to make this!

    1. Its just a great, great simple cake and yes, quite moist. It doesn't make a large cake, only 7 inches, but you can double the ingredients and cook a larger one in a much larger set of layer cake tins! xoxo

  2. You are right Laurie, as simple as it is, it is a beautiful cake, and so tasty! xoxo

  3. I have made cakes similar to this one and they are all delicious! My mother always used jam between the layers when she baked a cake and I sometimes do the same. I usually add the whipped cream too however. Now, I wish my hubby liked powdered sugar because it finishes off the cake so nicely but he hates it. So, I usually add whipped cream and berries on top to replace the sugar and he is very happy with that. I don't know that I can get 7 inch cake pans here but I do have the size 8s. Lovely recipe, Marie, thank you!

    1. That's just finely granulated sugar (fruit sugar) on top Sandi, so it gives it a bit of sparkle. Its fine without it as well. This cake is just a beautiful cake no matter what. You could use size 8's, it won't be quite as high, but still lovely! I hope that you enjoy it! xoxo

  4. I have to make this one. Sounds delish and I love all the variations you mentioned!

  5. I don’t own 7” pans…only 9”….don’t forget to double the mixture! But it’s a tasty recipe😋


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