The 1st of the month heralds the posting date for Sweet & Simple Bakes and this month it was to my delight to post a recipe for Victoria Sandwich Cake. I have been baking this recipe since childhood and it really is a sweet and simple bake. Two light sponges sandwiched together with strawberry jam and fluffy buttercream makes for a wonderful tea time treat!
This cake was made popular in the Victorian times in the U.K. and named after Queen Victoria, and its lead to believe her majesty was very fond of this particular cake. It would be served for afternoon tea when ladies & gentlemen would take tea, sandwiches and cake for refreshments before their evening meal to bridge that hunger gap!
Sweet & Simple Bakes Baking Event is open to everyone (yes everyone) from the novice to the more inspired bakers amongst us! Just imagine the delight of loved ones and friends as you share with them your homemade bakes. Nothing can beat the smell of newly baked goods wafting through the air to get an appetite in full flow! You will receive a warm welcome, so do come on over and join with us and please don’t be shy – take a peek it’s just one click away!!
For more information on how to partake click on this link – Sweet & Simple Bakes.
Victoria Sandwich Cake
For The sponge
175g (6oz) unsalted butter, at room temperature
175g (6oz) caster sugar
3 eggs, at room temperature, beaten
175g (6 oz) self-raising flour
Pinch of salt
For The Filling
4-6 tbsp strawberry jam, or your own choice of flavour
1 tbsp caster sugar
75g (3 oz) unsalted butter, at room temperature
175g (6 oz) icing sugar
Few drops of vanilla extract
You will need 2 sandwich tins (cake pans) 2 x 20cm (8 in) with depth of at least 5cm (2 in). Grease and base line the bottom of the tins with greaseproof paper or baking paper.
Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
Cream the butter and sugar together in a mixing bowl using a wooden spoon or mixer until the mixture is pale in colour and light and fluffy. This can take up to 5 minutes or more to achieve depending on if you are using a wooden spoon or mixer. Add the beaten egg, a teaspoon at a time, beating well after each addition.
Sift the flour and salt and carefully add to the mixture, folding in with a metal spoon or spatula.Divide the mixture equally between the tins and smooth over with a spatula.
Place the tins on the same shelf in the centre of the oven and bake for 25 – 30 minutes until well risen, golden brown and beginning to shrink from the sides of the tin.
Remove from the oven and allow to stand for 3 – 5 minutes
Loosen the cakes from around the edge of the tins using a palette knife. Turn the cakes out onto a clean tea towel, remove the paper and invert them onto a wire rack (this prevents the wire rack from marking the top of the cakes).
When completely cool, spread the jam on the bottom sponge and place the 2nd sponge on top to sandwich them together. To finish off, sprinkle the top of the cake with caster sugar.
If you wish to add the optional buttercream, add the butter, icing sugar and vanilla extract to a mixing bowl with a wooden spoon or mixer and beat until light and fluffy. Spread the buttercream carefully over the jam.