|Classic Victoria Sandwich Cake|
I am a dedicated Anglophile. I gravitate toward all things British. My favorite TV comedies, cooking shows, documentary and history programs are all British. If it’s British, I probably like it, so today, on the occasion of my birthday, I’m keeping it dead simple with a true British classic, the Victoria Sandwich Cake.
Favored by Queen Victoria herself at afternoon tea, this very simple cake is much akin to pound cake in its ingredient proportions, using an equal weight of the basic four ingredients; flour, sugar, butter and eggs. Don’t skimp on a generous layer of jam at the center either. Raspberry is traditional but any favorite jam will do. Put together some cucumber or cress sandwiches, bake some scones or Jammy Dodgers and indulge in afternoon tea with a generous slice of this simply perfect little cake. Happy Birthday to me!
Grease and flour 2 eight inch cake pans and line the bottoms with parchment paper. Preheat oven to 350 degrees F.
Sift together and set aside:
- 1 1/4 cups flour
- 1 tsp baking powder
- pinch salt
Cream together very well until very light and fluffy:
- 3/4 cup butter
- 2/3 cup sugar
Add, one at a time, beating well after each addition:
- 3 large eggs
Beat in 1 tbsp of the flour mixture with each addition of egg, to keep the structure of the batter stable.
- 2 tsp vanilla extract
Finally carefully and as lightly as possible, fold in the flour mixture in two equal portions. Divide the batter evenly between the two cake pans and bake for 20- 25 minutes until the middle of the cakes springs back when pressed lightly.
Cool in the pans for a few minutes before turning them out onto a wire rack to cool completely. Fill the middle of the cake with a generous amount of
- Raspberry Jam
Dust the top of the cake with plenty of powdered sugar.