Victoria Sponge Sandwich

Ingredients

  • CAKE
  • 200g butter, softened
  • 200g caster sugar
  • 4 eggs
  • 200g Doves Farm Organic Self Raising White Flour
  • 2 tbsp water
  • 2 tsp vanilla extract
  • FILLING AND TOPPING
  • 6 tbsp raspberry jam
  • 2 tsp icing sugar

Method

Cake

  1. Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
  2. Put the butter and sugar into a large bowl and beat together until light and fluffy.
  3. Break the eggs into the bowl one at a time, beating well between each.
  4. Sieve the flour into the bowl and mix it in.
  5. Add the water and vanilla and stir to combine.
  6. Divide the mixture between the prepared tins and smooth the tops.
  7. Bake in a pre-heated oven for 25-30 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  8. Turn out the cakes onto a wire rack and leave to cool.

Filling and Topping

  1. Spread jam over the top of one cold sponge.
  2. Place the other sponge on top.
  3. Sieve the icing sugar over the cake.

Makes 1 round sandwich cake

Equipment

Two 20cm/8" round baking tins, parchment paper and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes
Free from Soya, Nuts
Vegetarian

Our new and improved recipe of the Victoria Sponge Sandwich Cake - a classic sponge layer cake of two sponges sandwiched together with raspberry jam, and with a simple dusting of sugar on top. For the smaller version of this cake see our original Victoria Sponge Sandwich recipe here.

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