Description
A light, buttery, and timeless Classic Victoria Sandwich Cake made of two soft sponge layers filled with sweet strawberry jam and fluffy whipped cream.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 2 teaspoons baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons strawberry jam
- 1 cup heavy cream whipped
- 1 tablespoon powdered sugar for dusting
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the flour, baking powder, salt, and vanilla extract until smooth.
- Divide the batter between two greased and lined cake tins.
- Bake at 350°F for 20 to 25 minutes until golden and springy.
- Let the cakes cool completely on a rack.
- Spread the strawberry jam on one sponge layer, add whipped cream, and top with the second layer.
- Dust with powdered sugar and serve.
Notes
- Use room temperature ingredients for the best sponge texture.
- Let cakes cool fully before assembling to avoid melting the cream.
- Weigh the batter for perfectly even layers.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: Victoria sponge, classic cake, British dessert, strawberry cream cake