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Victoria Sandwich Cake with Plain Flour

8 slices
Easy
60 minutes
Whether for a weekend treat, a picnic in the park or a birthday, this Victoria Sandwich Cake always delivers on looks and taste. Discover the recipe.
This classic bake is super easy to make and always a treat for the tastebuds. Topped with fresh strawberries and filled with the creamiest filling, it’s ideal for a birthday or any occasion.
Recipe Ingredients
How to Prepare
Tips
Because of the fresh cream filling and fresh fruit, this cake is best enjoyed on the day it is filled and assembled, but the sponge can be made a couple of days in advance and stored in an airtight container. Alternatively, wrap and freeze the sponges for up to 3 months before filling and assembling.
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Recipe Ingredients

Sponge Cake
175 gMargarine (6 oz)
175 gCaster Sugar (6 oz)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
175 gPlain Flour (6 oz)
1.5Dr. Oetker Baking Powder Sachets x 2 (8g / 1.5tsp)
3Medium Eggs
To decorate
200 gStrawberries (7 oz) Small, washed and hulled
200 mlDouble Cream (7 fl.oz)
60 gStrawberry Jam (4 tbsp) or Strawberry conserve
8 gIcing Sugar (1 tbsp), to dust
5 mlDr. Oetker Madagascan Vanilla Extract

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Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Baking Powder Sachets x 2 (8g / 1.5tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract
1

Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Grease and line 2 x 18cm (7inch) sandwich tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.

2

Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.

3

Divide the mixture equally between the tins and smooth over the tops. Bake for 25-30 minutes until risen, golden brown and just firm to the touch. Cool for 10 minutes then turn onto wire racks to cool completely.

4

To decorate, slice all but 2 of the strawberries. Whip the cream until just peaking, then spread over one of the cake halves. Arrange the sliced strawberries on top and carefully spread with strawberry jam.

5

Sandwich the cakes together and press down gently. Dust the top lightly with icing sugar. Halve the reserved strawberries and place on top of the cake. Your cake is now ready to serve and enjoy!


Top Tip

Because of the fresh cream filling and fresh fruit, this cake is best enjoyed on the day it is filled and assembled, but the sponge can be made a couple of days in advance and stored in an airtight container. Alternatively, wrap and freeze the sponges for up to 3 months before filling and assembling.

Tips

  • Because of the fresh cream filling and fresh fruit, this cake is best enjoyed on the day it is filled and assembled, but the sponge can be made a couple of days in advance and stored in an airtight container. Alternatively, wrap and freeze the sponges for up to 3 months before filling and assembling.