Recipe: Mum’s Victoria sandwich

Mum’s Victoria sandwich

I am sure every Brit has claimed this once in their life, but I can honestly say that my mum makes the best Victoria sandwich. A light as air vanilla sponge, creamy butter icing and sweet strawberry jam – the art is in its simplicity. However, this simplicity can be your downfall as every element must be perfect. There’s nowhere to hide!

A Victoria sandwich sponge cake was the first cake I learnt to make as a child, and I now know the recipe off by heart. I used to make this cake on a regular basis for a quick fix to my sugar cravings. It always tasted delicious, but never quite as good as my mum’s. I follow the same recipe so one would assume that my cake would turn out the same… but no. What is her secret?! We seem to have a case of ‘mamma knows best’. On that note, perhaps I should loan out my mum rather than post this recipe… although on second thoughts, I would much rather keep her to myself. Happy baking!

Ingredients:

Sponge:
170g caster sugar
170g soft Stork margarine
3 eggs
170g self-raising flour
1 tsp vanilla essence

Buttercream:
55g butter
115g icing sugar
1 tsp vanilla essence

jar of good quality strawberry jam (I like Bonne Maman’s strawberry ‘extra’)
icing sugar (to dust)

Method:

*Preheat oven to 180*c and grease and line 2 round _” baking tins

  • Cream together the sugar and margarine until pale
  • Beat in the eggs one at a time
  • Add the vanilla essence
  • Sift in the flour and with a metal spoon, gently fold in
  • Divide the mixture between the 2 tins and spread out a little – use a spoon to make a small dip in the centre of the mixture so that the cake rises evenly
  • Bake in the oven for 15-20 minutes until risen and golden – to check if the cake is cooked through, insert a clean knife into the centre. If if comes out clean, the cake is ready
  • Remove from tins and leave to cool on a cooling rack

 

  • For the buttercream, cream together the icing sugar, butter and vanilla essence
  • Dollop a generous amount of jam onto the bottom half of the cake and spread out
  • Spread the buttercream liberally over the top of the jam
  • Place the other half of sponge on top and gently press down
  • Dust with icing sugar

Mum’s Victoria sandwich