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Victoria Sandwich Recipe



Veg CD CBF  English 35mins

This is a traditional Victoria Sandwich recipe also sometimes referred to as a Victoria sponge cake.

Yield: Makes 1 x 20cm/8 -inch cake

Prep & Cook Time:

 35 mins

Recipe Tags:  Cold Vegetarian   Cakes  Baked Fayre  teatime  British  England  Europe


100g/4oz Butter
100g/4oz Caster Sugar
2 Eggs, beaten
1 tbsp Warm Water
100g/4oz Self Raising Flour
3 tbsp Strawberry Jam



1.  Preheat the oven to 180C, 350F, Gas mark 4 and grease and flour two 20m/8inch sandwich tins.

2. In a mixing bowl, cream the butter and sugar together until pale and fluffy then gradually add the eggs and warm water and mix well. Sift in the flour and beat thoroughly until well blended.

3. Place half the mixture into each tin and level with a palette knife. Bake in the oven for about 20 minutes until golden and springy to the touch. Turn onto a wire rack to cool.

4. To serve - Place one cake onto a serving platter and spread with the jam then top with the other half and dust with icing sugar.

End of instructions




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven


Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.


Main Equipment required to make this Recipe


2 x 20m/8-inch sandwich tins

Mixing Bowl

Wooden Spoon

Palette knife


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