I recently celebrated my 34th birthday, and baked a Victoria Sandwich Cake. This traditional British baking classic has been on my list of dream cakes to bake for years! This cake is make up of two buttery layers, separated by fresh whipping cream and berries. The simple ingredients in this recipe combine together to make a light summer cake that is perfect for any occasion!

While there are hundreds of Victoria Sandwich cake variations out there, I’m sharing Paul Hollywood’s recipe with a few additional directions of my own!

Ingredients for Victoria Sandwich Cake

• 1 cup plus 1 tbsp. unsalted butter, softened, plus extra for greasing pan
• 2 cups all-purpose flour
• 1 cup plus 1 tbsp. superfine sugar (you can also pulse granulated sugar in the blender or food processor for a few seconds)
• 3 1/4 tsp. baking powder
• 1 pinch of table salt
• 4 medium eggs (room temperature)
• Fresh strawberries, stems removed, cut in half from top to bottom
• 3/4 cup heavy whipping cream (place a mixing bowl in the freezer for 20 minutes before pouring in heavy whipping cream to whip)
• Powdered sugar, for dusting and sweetening whipping cream

 

Directions for Victoria Sandwich Cake

1. Preheat oven to 350°F. Line bottom of two 8-inch round cake pans with parchment paper and lightly butter the sides.
2. Combine butter, flour, sugar, baking powder, salt, and eggs in bowl, and beat with an electric mixer on low speed until evenly combined, for about 2 minutes. Do not overmix, as this will result in a rubbery texture.
3. Divide mixture between cake pans, and bake in preheated oven until top is golden and slightly shrunk from sides of pan, 22 to 25 minutes. Let cool in pans for 10 minutes, and then remove to a wire rack to cool completely.
4. While cakes bake, wash and prepare strawberries for cake. Remove stems from strawberries and cut in half from top to bottom. Set aside cut strawberries that are even in height for decoration.
5. Select the best-looking sponge cake for top layer and set aside.
6. Place other cake layer top side down on a serving dish. Place a ring of strawberries around the outside edge of the bottom cake layer. Add a second ring of strawberries about 1 1/2 inches from the outside ring of strawberries. (Architecturally, this will help keep the layers from sinking into one another!)
7. Beat cream in bowl with electric mixer on medium speed until soft peaks form. Add powdered sugar to taste.
8. Top with remaining cake layer, and dust with powdered or superfine sugar.

 

Serves 8-10 people!

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