Go Back
+ servings
Victoria sandwich with slice partly removed on a cake slice.
Print Recipe
5 from 10 votes

The Perfect Victoria Sandwich

A cake made by the creaming method which incorporates air into the mixture by creaming
fat and sugar together and beating in eggs.
Prep Time15 mins
Cook Time25 mins
Course: afternoon tea, Cake
Cuisine: British
Keyword: sandwich cake
Servings: 8
Calories: 450kcal


  • 175 g butter or baking margarine (6oz) softened, plus extra to grease
  • 175 g caster sugar (6oz)
  • 3 medium eggs beaten
  • 175 g self-raising flour plus extra to dust (6oz)

To complete

  • 6 tbsp jam
  • 150 ml double cream (¼pt heavy cream)
  • caster or icing sugar to dust


  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and flour the sandwich tins.
  • Beat together the butter or margarine and sugar until the mixture is very pale and creamy.
  • Gradually add the egg beating well after each addition. If the mixture begins to curdle beat in a little flour with the egg.
  • Sift in the flour and carefully fold in.
  • Divide the mixture equally between the prepared tins and spread level.
  • Bake in the centre of the oven for 20 to 25 minutes until pale golden and springy to the touch.
  • Allow to cool in the tin for a few minutes before turning out onto a wire rack and allow to cool completely cool on a wire rack.
  • Sandwich together with jam and cream. Dust the top with caster or icing sugar.


  • Electric hand or stand mixer
  • 2 x 18cm (7in)sandwich tins
To Store
Store in an airtight container in a cool place for up to a week.
Freeze for up to 2 months.
To complete
To fill with buttercream beat 50g (2oz) butter with 100g (4oz) icing sugar until light and fluffy then beat in ½ tsp vanilla extract and 2 tbsp milk.


Serving: 1slice | Calories: 450kcal