Victoria Sandwich, Traditional British Afternoon Tea Cake - Recipe for US Kitchens
User Reviews
4.9
Victoria Sandwich, Traditional British Afternoon Tea Cake - Recipe for US Kitchens
Description
This Victoria Sandwich recipe tailored for US kitchens uses unsalted butter and self-rising flour— or all-purpose flour with baking powder— to create a traditional sponge cake with a fine crumb. The process involves creaming butter and sugar until very light and pale, then mixing in beaten eggs and sifted flour gradually to maintain an airy texture. Baking in two 8-inch round pans ensures evenly cooked layers that rise properly.
The cake is finished by sandwiching raspberry jam and lightly whipped cream between the two sponge layers. Unlike some variations, the cream is not sweetened to suit authentic flavor profiles. A sprinkle of baker's or confectioner's sugar on top completes the presentation, typical for British teatime treats.
Care should be taken to avoid opening the oven early to maintain rise, and to use good quality butter and jam to enhance flavor. This cake balances buttery richness with the tartness of raspberry jam and the cream's smoothness, making it a straightforward yet delightful dessert.
Ingredients
- 10 oz butter good quality, unsalted and at room temperature (if you only have salted butter, omit the salt)
- 1 ¼ cups baker's sugar (caster sugar in the UK)
- 6 egg beaten
- 2 cups self-rising flour (or all purpose flour with 2 tsp baking powder), SIFTED
- pinch salt
- 6 oz raspberry jam for filling
- 6 oz heavy whipping cream for filling
- 1 tsp baker's sugar or confectioner's sugar for the top of the cake
Instructions
- Special equipment: 2, 8" round cake tins, parchment paper, handheld mixer
- Oven temperature: 350° F (180°C)
Make the Cake
- Line the bottoms of the pans with parchment paper. Grease the pans using butter or a spray and dust with flour. Set aside.
- In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too (given that you're using a good quality, yellow butter).
- Add about one third of the beaten eggs, and mix well at medium speed. Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour and just mix until well combined.
- Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).
- Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won't be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins.
- To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.
Fill and Decorate the Victoria Sandwich
- Beat the cream without any added sugar or flavorings until it's thick enough to fill the cake, and support a layer, but not so thick that it starts to become butter.
- Using a cake slicer, place the cake layers, flat side down on the counter and slice off the top to make them even. (Save or freeze the leftover cake to make trifle(s)! More trifle recipes at the very bottom.)
- Place one layer, cut side up on a serving plate and spread a generous amount of the raspberry jam to cover the top. Don't worry if you put too much or too little jam the first time as it will take a little experience to know just how much to put, and it won't affect how good it will taste in the end.
- Next, spread the cream over the jam. Again, be generous, but bring it almost to the edge as the weight of the top layer will push it down a bit. Top with the second layer, but this time, CUT SIDE DOWN.
- Sprinkle with sugar or dust with confectioner's sugar, and place in the refrigerator for an hour or two. This helps a lot in making nice slices when you cut into the Victoria Sandwich.
Notes
- Do not add sugar or vanilla to the whipped cream; it alters the traditional flavor.
- Use high-quality unsalted butter and good jam for best results.
- Allow cake layers to bake fully before removing from oven to avoid collapsing.
- Line pans with parchment and grease them well for easy release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 10slices | |
| Calories | 534kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 231mg | 10% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 1102IU | 22% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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