Classic Victoria sandwich recipe
- Preparation and cooking time
- plus cooling
- Cuts into 10 slices
For the filling
- STEP 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- STEP 2
- STEP 3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
- STEP 4
Bake for about 20 mins until golden and the cake springs back when pressed.
- STEP 5
Turn onto a cooling rack and leave to cool completely.
- STEP 6
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
- STEP 7
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- STEP 8
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.