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Classic Victoria Sandwich

The Victoria Sandwich is certainly one of the most beloved of British cakes. It also happens to be the favorite cake of our eldest son, therefore we have baked more than our fair share. Classically, this is baked in a round cake tin, but recently whimsy found us a new cake pan. Here, we are happy to share with you a Victoria Sandwich shaped like a sandwich!

Classic Victoria Sandwich

For the cake:

7 oz. caster sugar (1 cup)
7 oz. softened butter (14 tbs.)
4 eggs, beaten
7 oz. self-rising flour (1½ cups)
1 tsp. baking powder
2 tbs. milk

For the filling:

3½ oz. softened butter (7 tbs.)
5 oz. confectioner’s sugar (1¼ cups)
½ tsp. vanilla extract
½ cup strawberry jam
sifted confectioner’s sugar, to serve

Heat the oven to 375°F. Butter two 8″ round cake tins and line the bottoms with parchment paper.

In a large bowl, combine all the cake ingredients and beat until you have a smooth, soft batter. Divide between the two tins and smooth the surface with a spatula. Bake for 20-25 minutes, to until a tester comes out clean. Turn out onto a cooling rack and leave to cool completely.

Make the icing by beating the butter, sugar and vanilla together until smooth. (If too thick, add a few drops of milk.) Place one cake layer on a plate and spread the icing evenly over the top. Spread over the jam and place the second layer on top. Sprinkle with confectioner’s sugar and serve.


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