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desserts-baking

Classic Victoria Sandwich

A classic for a reason...Summer in a cake!

40 8
Classic Victoria Sandwich | DonalSkehan.com, A classic for a reason...Summer in a cake!

desserts-baking

Classic Victoria Sandwich

A classic for a reason...Summer in a cake!

Friday, May 22, 2015

225g butter

225g caster sugar

4 large  free range eggs

1tsp vanilla extract

225g self raising flour

About 3 tbsp of milk to loosen batter (if necessary)

1 jar of good quality strawberry jam

250ml double cream

To Finish

Dusting of icing sugar

A good handful of fresh strawberries, halved

2 x 20cm springform tins

Stand alone mixer or hand whisk

40 mins
Serves 8

A classic Victoria sandwich is the kind of recipe that can divide families! Do you use strawberry or raspberry jam? Do you put cream inside or serve on the side? Do you sprinkle caster or icing sugar on the top? All I know is I LOVE this sponge cake! I like to use strawberry jam and cream to sandwich them together and finish with a light dusting of icing sugar. I let you decide how you want to serve yours!

Preheat the oven to 170°C/340°F/Gas Mark 3. Grease and line 2 x 20cm springform tins.

In a standalone mixer, cream the butter and sugar together until pale and fluffy.
 Next beat in the eggs one by one before adding the vanilla extract. Using a spatula, fold in the flour until you have a smooth mixture. Use a little bit of the milk if you need to loosen the mixture.
Divide the mixture into the two springform tins, flatten the top with a spatula if needed.
 Bake in the oven for about 20 minutes, until it's nice and golden. When the bases are cooked, take them out and let cool for a few minutes before you take it out of the tin to cool completely.
While the bases are cooling prepare the filling by whipping the double cream.
 To assemble the cake, spread some raspberry jam on one of the bases before topping with cream, then add the second base and sprinkle with icing sugar and top with some fresh strawberries.
40 mins
Serves 8

Ingredients

225g butter

225g caster sugar

4 large  free range eggs

1tsp vanilla extract

225g self raising flour

About 3 tbsp of milk to loosen batter (if necessary)

1 jar of good quality strawberry jam

250ml double cream

To Finish

Dusting of icing sugar

A good handful of fresh strawberries, halved

You'll Need

2 x 20cm springform tins

Stand alone mixer or hand whisk

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  • Yasmine

    Hello Donald ! I was wondering, can I use one big tin and cut the cake in half instead of using two tins ?

  • Rengalee

    So, I’m really confused… I’m from the US so these measurements are hard to follow without the means to weigh the materials, is it just a cup of sugar, a cup of butter, and 2 cups of flour? Or.. am I totally wrong here? Gonna keep looking online to find this recipe!

    • http://www.donalskehan.com/ Donal Skehan

      You should be able to find an online converter that will give you the measurements in cups! Hope that helps! :)

  • Jürgen Wyzgolik

    Hi Donal, are in all your recipes the C° for fan-assisted oven?

    • http://www.donalskehan.com/ Donal Skehan

      Yes I cook with a fan assisted oven and I always give the temp in degrees celsius! Hope that helps! :)

      • Jürgen Wyzgolik

        Thank you very much! That helps ☺

  • marina leon

    Hi. Wanted to know if you put any other ingredients in the double cream. Or do you just whip it?If so can you please let me know. Thank you,

    • http://www.donalskehan.com/ Donal Skehan

      I left it plain but you could add a touch a vanilla extract if you like. :)

      • marina leon

        Thank you

  • John

    Hi :) i don’t have self raising flour, can i use baking powder instead?

    • http://www.donalskehan.com/ Donal Skehan

      Yep add a tsp of baking powder to plain flour and it will do the trick! :)

  • disqus_DoOeXFicRM

    Hi. I tried out this recipe and the cake turned out really nice and fluffy. But it was really buttery for some reason and I added the exact amount.

    • http://www.donalskehan.com/ Donal Skehan

      Do you mean it tasted very buttery or that it was oily from the butter? It might not have been fully incorporated so pockets of butter might have melted during the cooking time? Glad it tasted nice though! :)

  • Vivian Lee

    Hello Donald. How long can I keep these cakes in fridge?

  • http://www.donalskehan.com/ Donal Skehan

    Woohoo!

  • Ammy

    Hey Donald,
    I saw your video on YouTube n tried this recipe today. It was tasty but a little dry. It wasn’t moist. I made it with AP flour with baking powder. My cake wasn’t cooked at 20 mins so had to bake it for 5 more mins. What could have gone wrong? Can u please help me?

  • Anne