Traditional Victoria Sandwich Cake
This classic cake was popularised during the reign of Queen Victoria and has been enjoyed by millions ever since. This recipe has been handed down from my maternal grandmother and I have always found it to be reliable. You may choose to substitute a different Jam Packed Preserve, but being a card carrying member of the WI I could never use anything other than the traditional raspberry extra jam!
Preparation time: 5 minutes | Cooking time: 25 minutes
The success of this recipe is based on using equal amounts of each of the four ingredients in the proportions 6:6:6:3. I always use imperial measurements when I am making this, but I have converted the quantities to metric as well.
6oz (170g) caster sugar
6oz (170g) softened butter or baking margarine
6oz (170g) self-raising flour
3 large eggs
6oz (170g) Jam Packed Raspberry extra jam
- Pre-heat the oven to 160oC (fan), 180oC (conventional) or Gas mark 4.
- Grease the base and sides of two 8” (20cm) sandwich tins and line the base with greaseproof paper or baking parchment (these can be purchased pre-cut to size).
- Place the sugar and butter or margarine in a large mixing bowl and mix until creamed.
- Add the eggs and mix.
- Sieve and add the flour. Fold in the flour with a metal spoon before mixing thoroughly.
- Divide the mixture equally between the two tins and level out.
- Bake in the centre of the oven for approximately 25 minutes until the sponges appear golden brown, have pulled away a little from the sides of the tin and the top of the sponge springs back slightly when pressed.
- Leave to cool in the tins for about 5 minutes before turning out onto a cooling rack.
- When cool fill with the jam and sprinkle the top with a little caster sugar to finish.