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4.9 from 39 votes

Victoria Sandwich

This Victoria Sandwich is filled with homemade strawberry jam and clotted cream for the ultimate teatime treat!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Course: Dessert , Snacks
Cuisine: British

Ingredients

  • 175 g Butter, lightly salted softened
  • 175 g Caster sugar minus 1tsp
  • 1 tsp vanilla sugar
  • 175 g self raising flour
  • 3 eggs large, beaten
  • FILLING:
  • 4 tbsp Home-made strawberry jam (see notes for link)
  • 150 g Clotted cream I used Roddas
  • icing sugar for dusting

Instructions

    Cup of Yum
  1. Pre-heat the oven to 190⁰C.
  2. Grease and line 2 x 20cm (8 inch) baking tins with baking paper.
  3. Cream the butter and sugars together with an electric whisk until light and fluffy (be patient)!
  4. Whisk in the beaten eggs a little at a time.
  5. Fold in the flour gradually with a metal spoon (turning in a figure of eight).
  6. Divide the mixture equally between the 2 cake tins (I use scales to be accurate).
  7. Bake for 20 minutes or until golden and springs back to the touch.
  8. Turn onto a wire rack and allow to cool completely.
  9. Once cool, use a spatula to spread the clotted cream over the base of one cake and strawberry jam over the other, then sandwich together.
  10. Dust the top surface with icing sugar and if you want extra Brownie points use a paper doily to make a pretty lace pattern on top!

Notes

  • For the filling use my Quick One Punnet Strawberry Jam.