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Victoria Sandwich Cake
recipe
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Chicago
Victoria Sandwich Cake
Martin Sorge
Martin Sorge
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$1.00
Victoria Sandwich is just that, a cake version of a jam sandwich--the most British of cakes. The sponge is the simplest butter cake, typically filled with jam and cream. A classic bake across the pond, this cake uses self-rising flour for a light, tender texture. It's perfect for a simple dessert accompanied by a cup of tea.
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You Need

1 6-inch cake
1:00
  • 113 g (1 stick) unsalted butter, room temperature
  • 113 g (1/2 cup + 1 Tablespoon) sugar
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 113 g (1 cup minus about 1 teaspoon) self-rising flour (or 113 g all-purpose flour plus 1 tsp of baking powder, whisked together)
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons milk (any type)
  • Jam and whipped cream, for serving

    • How To

    1. Preheat oven to 350F/180C.
    2. Unwrap the stick of butter and put it in a medium mixing bowl or the bowl of a stand mixer. Use the butter wrapper to grease two 6-inch round cake pans (or one 8-inch round baking pan). Line the bottom of the pans with a circle of parchment paper.
    3. Add the sugar and salt to the butter and beat the mixture for about 3-4 minutes, until light and fluffy. You can use a stand mixer fit with a paddle or a hand-held mixer—or a wooden spoon and lots of elbow grease.
    4. Beat together the two eggs in a measuring cup, and then add them to the butter mixture about one tablespoon at a time, beating well between each addition.
    5. Add the vanilla extract and beat to combine.
    6. Sift the measured flour over the butter mixture and fold gently with a rubber spatula to combine, just until no pockets of flour remain. Try not to overmix!
    7. Add one tablespoon of milk and stir through briefly. (If the batter seems impossibly thick, add another tablespoon of milk. The batter should easily drop off a spoon.)
    8. Divide batter into the cake pans and spread it evenly. Bang the pans on the counter three times to knock out any big air bubbles and to help the batter settle.
    9. Bake at 350F/180C for 20-23 minutes (for an 8-inch cake: 24-28 minutes). Cake should spring back when touched in the center and be light golden brown on top.
    10. Let the cake cool for at least 15 minutes in the pan before turning out to cool on a wire rack. (Honestly, if you’re not in a rush, just let them cool completely in the pan.)
    11. To make the sandwich: Place one cake (the least attractive one) on a serving plate. Top it with a generous amount of jam (it’s hard to have too much jam), and spread it an even layer. Whip some heavy cream to stiff peaks, and spread a thick layer of the whipped cream on top of the jam. Top with the second layer of cake and then dust the cake with a bit of powdered sugar.
    12. Serve immediately. (And always serve it at room temperature.) Great with a cup of hot tea.