Victoria Sandwich is a classic afternoon tea treat and the first cake I learned to bake when I was 13. As you can imagine, it's not that difficult to make, but when you add fresh strawberries in season it's certainly special enough for a birthday or a Mother's Day tea.
Victoria Sandwich with fresh strawberries
- Servings: 1 slice
- Yield: 8 slices
- Prep Time: 10 min
- Cooking Time: 30 min
Ingredients
- 2 ⅓ cups all purpose flour
- 2 tsp. baking powder
- 2 ½ sticks plus 1 tbsp. soft butter
- 1 ½ cups superfine sugar
- 5 large eggs
- 1 tsp. pure vanilla extract
- 6 tbsp. strawberry jam
- ½ cup whipped heavy cream
- 11 oz. strawberries washed and sliced. Keep one strawberry sliced in half to garnish.
- Confectioners' suger for dusting top of cake
Preparation
- Preheat the oven to 350 degrees.
- Grease two 8 inch cake pans and line with parchment paper.
- Sieve flour and baking powder together into a bowl. Mix well.
- In a large separate bowl, beat the butter and sugar together until light and fluffy.
- Beat in the eggs and vanilla extract. Fold in the flour.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25 to 30 minutes until golden and a toothpick or cake tester inserted into the cakes comes out clean. Turn cakes onto a wire rack to cool.
- When the cakes have cooled, remove the parchment paper. Spread the jam on each cake. Spread whipped cream and add sliced strawberries on top of the jam on one cake. Place the second cake, jam side down, on top of the cake with the strawberries and cream. Using a sieve, dust confectioners' sugar on top of the cake. Garnish with half a strawberry.
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