A traditional Victoria sandwich is hard to surpass — it’s simple but elegant, and it never fails to impress its recipients.
Checkout the recipe below
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate
Step 1
Preheat the oven to 190°C/fan 170°C/gas mark 3 5. Line two 20cm sandwich tins with non-stick baking paper and butter them.
Step 2
To make a smooth, soft batter, whisk together 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder, and 2 tbsp milk in a large mixing bowl.
Step 3
Divide the batter evenly among the muffin tins and level the tops with a spatula or the back of a spoon.
Step 4
Bake for about 20 minutes, or until golden and springy to the touch.
Step 5
Place the cake on a cooling rack to cool entirely.
STEP 6
To create the filling, mix together 100g softened butter and 140g sifted icing sugar until smooth and creamy, then add a drop of vanilla extract (if using).
STEP 7
Spread the buttercream on one of the sponges’ bottoms. Sandwich the second sponge on top of the 170g strawberry jam.
STEP 8
Before serving, dust with a little icing sugar. Eat within 2 days if stored in an airtight container.
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