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Victoria Sandwich Cake

Victoria Sandwich cake is a quintessential treat at British tea parties. This is a moist and delicious cake with 2 eggless cakes sandwiched with raspberry jam and whipped cream.
Author: Pavani
Print Pin
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Dessert
Cuisine: british, english, european
Servings: 16 Servings

Ingredients

For the Cake:

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup Oil
  • cup sugar
  • 1 cup Condensed Milk
  • cup Almond Milk

Other Ingredients:

  • ½ cup Raspberry Jam
  • 1 cup heavy cream
  • ¼ cup Confectioners Sugar

Instructions

Make the Cake:

  • Preheat oven to 350°F. Grease and line 2 8" round cake pans with parchment paper.
  • In a mixing bowl, sieve flour, baking powder, baking soda and salt.
  • In a large mixing bowl, combine oil (or melted and cooled butter) and sugar, beat until the mixture turns light, about 3~4 minutes. Add condensed milk and beat again until well combined.
  • Add ⅓rd of the flour mixture to the oil mixture and mix until combined. Add ½ of the milk and mix well.
  • Next add another ⅓rd of the flour mixture, mix and add the remaining milk.
  • Finally add the remaining flour and mix well until combined.
  • Divide the batter evenly into the prepared pan and bake in the preheated oven for 30~35 minutes or until a cake tester inserted in the center comes out clean. If the cake seems to be browning too fast, then either cover the pan with aluminum foil.
  • Let the cakes cool in the pan for 5 minutes. Then remove onto a wire rack to cool completely.

To make Victoria Sandwich Cake:

  • Whip the heavy cream and confectioners sugar until stiff peaks form.
  • Place one of the cakes on a cake stand and spread with the jam. Top the jam with whipped cream and spread evenly.
  • Top with the second cake. Press lightly. Sprinkle confectioners sugar on top and serve. Refrigerate the leftovers for up to 3~4 days.
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