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1. Heat the oven to 180C/fan 160C/gas 4. Beat the butter and sugar together until fluffy, beat in the eggs followed by the flour and baking powder. Add enough milk to the mixture so that it falls off a spoon easily then divide the mixture between two lined, 20cm sandwich tins. Bake for 35-40 minutes or until a skewer comes out cleanly. Cool on a wire rack.
2. Meanwhile, to make the filling, put the caster sugar in a pan with 6 tbsp water, heat gently until all the sugar has dissolved then simmer for a minute. Add half the strawberries and boil for a couple of minutes until you have a jammy consistency. Cool.
3. To fill the cakes, make a neat layer using the remaining strawberry halves on one cake, spoon the strawberry jam over and then spoon on a layer of cream. Put the second cake on top and dust with icing sugar.

326 kcalories, protein 2.9g, carbohydrate 29.7g, fat 22.6 g, saturated fat 12.9g, fibre 0g, salt 0 g

Latest comments and suggestions

• NINA

  20 January 2008

  NINA commented on this recipe

  Just wondered what you think about using the new silicon baking muffin cups to bake this cake in instead of the traditional lined cake tin ? Your help would be appreciated ! Thankyou.

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• patrow

  06 March 2008

  patrow commented on this recipe

  I thought making this cake for the first time i would follow the recipe exactly and if successful then personalise it. Unfortunatly, it wasn't successful. The cake never rose, it tasted ok though,but was disappointed as really wanted a sponge sandwich made with plain flour as i cannot get self raising flour. might try one more time.

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• Rachel Keech

  27 March 2008

  Rachel Keech commented on this recipe

  Dear Nina, I use silicon baking moulds for almost EVERYTHING! So go ahead and use yours! Baking time is the same (a couple minutes fewer, maybe). I use mine for big and small cakes, madeleines, baked doughnuts, muffins, filo tulips, roulés, cheesecakes, mini quiches, tarts, fondant...and of course ice cream, mousse, and anything cold with gelatine. Enjoy!

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• babs

  12 November 2008

  babs commented on this recipe

  can anyone tell me how to keep a victoria sandwiche fresh

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Ingredients

• 125g butter , at room temperature
• 125g caster sugar
• 2 eggs
• 125g plain flour
• 1 tsp baking powder
• 1-2 tsp milk
• icing sugar for dusting

FILLING

• 6 tbsp caster sugar
• 250g strawberries , hulled and halved
• 284ml carton double cream , whipped

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Difficulty and servings

Serves 12

Preperation and cooking times

Ready in 1 hour

Ingredients

• 125g butter , at room temperature
• 125g caster sugar
• 2 eggs
• 125g plain flour
• 1 tsp baking powder
• 1-2 tsp milk
• icing sugar for dusting

FILLING

• 6 tbsp caster sugar
• 250g strawberries , hulled and halved
• 284ml carton double cream , whipped

326 kcalories, protein 2.9g, carbohydrate 29.7g, fat 22.6 g, saturated fat 12.9g, fibre 0g, salt 0 g

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