Victoria sandwich cake


Preparation info

  • Difficulty


  • For



Appears in

Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

  • About

The first version of this cake was made in small, individual, elongated cakes such as the sandwiches that were served for an afternoon tea. In The Modern Baker, Confectioner and Caterer from 1907, John Kirkland gives different versions for cakes such as Coffee and walnut, but the Victoria sandwich with raspberry or strawberry jam and/or cream is the most popular. Traditionally, for this cake, the eggs are first weighed in their shell and then the same weight of butter, sugar and flour is used.


  • 4 eggs
  • 250 g (9 oz) butter, approximately, at room temperature
  • 250 g (9 oz) plain (all-purpose) flour, approximately
  • 250 g (9 oz) white sugar, approximately
  • 1 tbsp milk
  • 2 tsp baking powder
  • butter, for greasing
  • flour, for dusting
  • 2-3 tbsp raspberry or strawberry jam
  • icing (confectioners’) sugar, for dusting


For two round 18-20 cm (7-8 inch) loose-based cake tins

Preheat your oven to 180°C (350°F) and prepare the cake tins.

Weigh the eggs in their shell, then measure out the same weight of butter, flour and sugar.

Put the eggs in a large mixing bowl. Add the butter, sugar, milk, flour and baking powder. Mix the batter until it is smooth.

Divide the batter between the two cake tins and smooth the tops. Tap the tins on the bench to remove any air bubbles. Bake in the middle of the oven for 20-25 minutes. Leave in the tins for 5 minutes, then cool on a wire rack.

When the cakes have cooled, cover one cake with the jam and place the second cake on top. Sprinkle with icing sugar.