Have you ever seen anything prettier than this cake? Don’t you just want to gobble it up with a fork in one hand and a cup of tea, pinky raised, in the other? With the Queen? And prince William? And oh, okay, Kate can come too. You do. I promise.
This cake is as simple and classy as cake can be. A white sponge, not even vanilla, just plain white sponge, sandwiches a simple butter cream and strawberry jam. I think that the traditional British version likely uses strawberry jelly, rather than jam, resulting in a lot less leakage than you see here. But I’m a jam girl, and so I went that way…and I like the dripping-I think it’s mouthwatering.
Since I got this recipe from BBC good food, all of the measurements are metric. Most of that wasn’t a problem for me, since I have a kitchen scale, and the other conversions the internet did for me. I’ve attempted to convert to cups for all you baking americans out there, but I would highly suggest that you use a kitchen scale if you have one as I make no promises regarding the accuracy of my conversions 😉 Actually, maybe you should use this as an excuse to go get a kitchen scale; you’ll wonder how you ever lived without it!
Victoria Sandwich Cake
From BBC Good Food.
Again, the metric measurements below are from the original recipe and the US ones are from me. Which ones you use depends on how much you trust me. I don’t keep self-raisinfg flour on hand. You can make your own by adding 1.5 t baking powder and 1/2 t salt to 1 cup of regular flour. For this recipe, if you want to use regular all-purpose flour, add 2.25 t baking powder (in addition to the amount called for already) and 3/4 t salt. I highly recommend serving this cake at room temperature (not cold; so if you store it in the fridge, give it time to warm before eating it. Something I learned while making this: caster sugar is also known as superfine sugar.
200g (~1 c) superfine sugar
200g (~14 T) softened butter
4 eggs , beaten
200g (scant 1 1/2 c) self-raising flour
1 t baking powder
2 T milk
100g (~7 T) butter , softened
140g (~1 c + 2 T) icing sugar , sifted
drop vanilla extract (optional)
340g (12 oz) jar strawberry jam
icing sugar , to decorate
- Heat oven to 375°F. Grease two 8″ round cake pans and line bottoms with parchment paper. Grease parchment
- Combine all ingredients in a large bowl and beat until smooth. [I know, this is weird. I still beat the butter and sugar together, then added the eggs, then the dry stuff, but I’m sure dumping it all into the bowl at once would work too]
- Divide evenly into the two prepared pans and bake ~20 min until the cakes are golden brown and spring back when you press them with the back of a spoon. DO NOT prick with a toothpick, it will deflate. Also watch carefully and do not overcook or it will be dry. Cool completely
- In a small bowl, whip the butter with the icing sugar until smooth, then mix in the vanilla
- Place one cooled cake on a plate and slightly level the top with a serrated knife. Spread the icing evenly over the cake
- Spread all the jam over the layer of icing
- Top with the second cake, right-side up, dust with powdered sugar and serve