Victoria Sandwich Recipe

This is the traditional recipe. A cake that was popularised in the reign of Queen Victoria and is still a classic today.


3 medium eggs weighed in their shells (probably 6oz/170g)
The weight of the eggs in Butter / Soft Margarine
The weight of the eggs in Caster Sugar
The weight of the eggs in SR Flour
Raspberry Jam to fill – home made / good quality


Set oven Gas 4 160C (fan oven) or 180C,
grease and base line the bottom of 2 x 20cm/8" sandwich tins Cream butter/margarine and sugar
Beat the eggs then gradually add to the mixture beating well each time Sieve the flour and fold into the mixture with a metal spoon Divide equally between the 2 tins and bake 25mins in the middle of the oven.
They are ready when they are golden, shrunk from the sides of the tin and spring back when touched
Remove from the tins and fill with raspberry jam when cold to avoid jam bleeding into the cake
A light dusting of caster sugar on the top will finish it

Recipe courtesy of Towcester Evening Women’s Inst