A classic Victoria sandwich cake recipe from Dr. Oetker
This Victoria sandwich cake is best enjoyed on the day, but the sponge cake can be made the day before.
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Victoria sandwich cake
A classic Victoria sandwich cake recipe from Dr. Oetker This Victoria sponge cake is best enjoyed on the day, but the cake can be made the day before.
Brought to you by Dr. Oetker
Ingredients
For the cake
- 175 g baking margarine
- 175 g caster sugar
- 3 medium free-range eggs
- 1 tsp Dr. Oetker Madagascan Vanilla Extract
- 175 g plain flour
- 1 1/2 tsp Dr. Oetker Baking Powder
To decorate
- 200 g small strawberries, washed and hulled
- 1 tbsp icing sugar, plus 1 tsp extra to dust
- 1 tsp Dr. Oetker Madagascan Vanilla Extract
- 200 ml double cream
- 60 ml (4 tbsp) soft set strawberry jam or strawberry conserve
Instructions
1
Preheat the oven to 180°C/Gas Mark 4. Grease and line 2 x 18cm (7in) sandwich tins. Put the margarine in a mixing bowl with the caster sugar and whisk together until creamy and light in 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 prepared tins and use a spoon to 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
For the filling, add the vanilla extract and icing sugar to the cream, then whip until soft peaks form when the whisk is removed. Spread over one of the cake halves, then carefully top the cream with the strawberry conserve.
5
Sandwich the cakes together and press down gently. Dust the top lightly with icing sugar. Halve the strawberries, then place on top of the cake in a half-moon shape. The cake is now ready to serve and enjoy!
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