Although we're fans of trying out new recipes and experimenting with flavours here at HQ, there's no denying the allure of a simple, classic cake. Today we're sharing one of the most basic yet delicious cakes created and named after Queen Victoria, who it's reported enjoyed nothing more than a slice of sponge cake with a cup of tea, and who could blame her?
Classic Victoria Sandwich
Serves 10 | To prepare 10 mins | To cook 20 mins
For the cake
- 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
- 1 drop of vanilla extract (optional)
- 340g jar good-quality raspberry or strawberry jam.
- icing sugar to decorate
- Heat oven to 190C|Fan170C|Gas 5
- Butter two 20cm sandwich tins and line with non-stick baking paper.
- In a large bowl, beat all the cakes ingredients together until you have a smooth, soft batter.
- Divide the batter between the tins, smooth the surface with a spatula or the back of a spoon.
- Bake for for about 20 minutes util golden brown and the cake springs back when pressed.
- Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar.
- Beat in the vanilla extract if you're using it.
- Spread the butter cream over the bottom of one of the sponges.
- Top it with jam, and sandwich the second sponge on top.
- Dust with a little icing sugar before serving.
*Tip- Keep in an airtight container and eat within two days.
Enjoy with a nice cup of tea!