I am loving the Bank Holiday weekend – so much baking time! As it’s rainy and miserable outside today I thought a good old fashioned tea time treat would go down nicely so decided to bake a classic Victoria Sandwich cake.
My recipe is based on Mary Berry’s version from the Great British Bake Off book, which produces a beautifully light and moist cake.
I tend to be slightly less cautious than Mary recommends with adding the sugar and egg but I don’t find that it hurts the end result. I also use strawberry jam for the filling instead of Mary’s recommended raspberry, but you could use whatever you wanted really.
Another way of making a Victoria Sandwich is to weigh the eggs in their shells and then weigh out the butter, sugar and flour to match this weight. I personally think Mary’s recipe produces better results.
Classic Victoria Sandwich Cake
Makes 8 good sized portions (I hate it when they say a cake serves 10 or 12 but they turn out to be really measly pieces!)
4 large eggs at room temperature
225g unsalted butter, softened
225g caster sugar
225g self raising flour
1/2 tsp vanilla extract
1 tbsp milk at room temperature
6 tbsp strawberry jam
Icing sugar, to serve
– Pre-heat the oven to 180°C (I put my fan oven on 170°C but I always need to lower my oven a bit when baking) and grease and line two 20cm cake tins.
– Beat the softened butter for 30 seconds to 1 minute until creamy and then add the caster sugar and beat until almost white and really fluffy. This takes me about 4 minutes.
– Use a fork to briefly beat the eggs together in a bowl with the vanilla. Add this a little at a time to the butter/sugar mixture, beating well between each additions. Don’t add too much egg at once or the mixture will curdle – a splash at a time will do.
– Sift the flour into the bowl and add the milk. Fold the flour in really gently using a large metal spoon. Be really careful not to knock the air out as you fold – go gently and keep folding just until the flour is fully incorporated.
– Divide the mixture equally between the two tins and bake in the centre of the over for about 20 minutes. The cakes are done when they turn a beautiful golden brown and a skewer inserted in the middle comes out clean. Try not to open the oven to check on the cakes until just a few minutes before the time is up (if you have to), as this could cause the cakes to sink.
– Leave the cakes to cool in their tins for a few minutes then invert each one onto a plate. Put a cooling rack on top of the inverted cakes (or use one rack per cake, which I find easiest!) and then flip over so that the cakes are now the right way up on the cooling rack. This avoids marks from the cooling rack on the top of the cake!
– Once the cakes are completely cool place one cake upside down on a plate and spread over the jam. Carefully sandwich the other cake on top. Dust with icing sugar and serve.