Victoria Sandwich Cake

Prep Time: 0:20
Cook Time: 0:25
Makes: 1

Ingredients / Shopping List

3 eggs

150g S.R, flour

150g margarine 

150g caster sugar

Raspberry jam for filling 

Sifted icing sugar

Prep to Cook:  2 victoria sandwich tins, parchment paper liners, spatula, mixing bowl, hand-held mixer, basin, tablespoon, sieve

Oven 180ºC or Gas Mark 4

Prep: Line each cake tin base with parchment non-stick paper

Use the creaming method to prepare the cake:

Cream the margarine and the sugar until light, pale and fluffy.

Beat in the eggs one by one.

Fold in sieved S.R. Flour and check consistency

Spoon into the prepared cake tins and level out the surface

Cook in the oven for 20 - 25 minutes until golden and bouncy

Carefully remove from tin onto cooling trays

When cold, remove parchment paper.

Mix up the raspberry jam to soften it and spread on the cake

Lift the top cake into place, sift icing over whilst the cake is still on the cooling rack.

Place the cake on serving plate. 

Check it out!

Victoria sandwich is very traditional, it was created for the coronation of Queen Victoria.  The fact that we still love it is a strong recomendation that it is a good recipe for a cake to cut, eat and enjoy time and time again.

Recipe Science

Cooks Know How:  The creaming method is a well know way of preparing a cake.  It uses equal quantities of eggs, sugar, margarine and flour.  Creaming or beating enables the fat and sugar to combine and trap air to make a light textured cake.  Extra help is provided by beating in the eggs as air is trapped again.  S.R. flour has raising agents in it which assist the rising of the cake to make it light.  On cooking in the oven firstly the fats melt, air expands, flour helps raising and sugar dissolves.  Secondly towards the end of the cooking the eggs set, gluten in the flour sets and some browning takes place so that the risen cake looks cooked and tasty.   Gently press the cake to check if it is bouncy, no need to stab it with a skewer!  Cool to allow steam to escape and fill with jam and decorate with sifted icing sugar.