Victoria sandwich

Puddings and cakes

  • Serves: 8
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
Create this classic cake with our Cookbook recipe

Create this classic cake with our Cookbook recipe


350g baking margarine
350g caster sugar
350g self-raising flour – sifted
8 eggs
300g seedless raspberry jam
20g caster sugar for dusting


  1. Line the base of your sandwich tins with greaseproof and lightly grease the edges
  2. Cream the sugar and margarine together using a food mixer until pale and fluffy
  3. Gradually beat the eggs into the mixture, beating well between each addition
  4. If the mixture begins to curdle, the addition of a little flour will bring it back
  5. Place the flour in a sieve and shower over the egg mixture
  6. Gently fold the flour into the mixture until there are no lumps remaining
  7. Divide equally between the prepared tins, spreading the mixture in the tins and level the surface