Skip to content

Victoria sandwich

This is the ultimate 'English' sponge cake, made by Clive Goudercourt, the National Trust's Development Chef. Filled with a sweet raspberry jam and simply dusted with fine caster sugar, it's an all-time classic. 

  • 20 minutes prep. time
  • 20–30 minutes cooking time
  • Serves 8
  • Cakes, bakes & desserts, Vegetarian & vegan
A Victoria sandwich, one of the nation's favourite cakes, made by Clive Goudercourt, the National Trust's Development Chef, and placed on a white cake stand on a wooden table
A Victoria sandwich, one of the nation's favourite cakes | © National Trust Images/William Shaw

Ingredients

  • 175g caster sugar, plus extra to decorate  
  • 175g soft margarine or butter  
  • 3 eggs  
  • 175g self-raising flour    
  • 4 tbsp seedless raspberry jam 

Method

Step 1

Preheat the oven to 180°C (160°C fan/gas mark 4). 

Step 2

Grease two 20cm sandwich tins and line the bases with non-stick baking paper. 

Step 3

Place the sugar and margarine or butter in the bowl of a mixer, with the beater attached. Turn the mixer on low and beat the sugar and margarine or butter together.

Step 4

Once incorporated, increase the speed and continue to beat until light and fluffy. This can take up to 5 minutes.  

Step 5

Add the eggs, one at a time, to the mix, beating well between each addition. Add a teaspoon of the flour after each egg to prevent the mix curdling. 

Step 6

Remove the bowl from the mixer and sift the flour over the mixture. Use a spatula or wooden spoon to gently fold in the flour until smooth.  

Step 7

Divide the mixture equally between the prepared tins, spreading the mixture level.  

Step 8

Place the tins in the centre of the oven and bake for 20–30 minutes, or until risen and springy when gently pressed. Push a skewer or cocktail stick into the centre of the cake and if it comes out clean the cake is ready. 

Step 9

Leave the cakes to cool in the tins for 5 minutes, then loosen the edges and turn out onto a wire rack. Peel off the lining paper and leave to cool completely. 

Step 10

Place one of the cakes on your serving plate, remove the top to make it level, and spread with the jam. Place the second cake on top of the jam, dust with a little caster sugar, cut into slices and serve.  

A flourless chocolate hazelnut torte cake

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

You might also be interested in

Baking with flour and butter
Recipe
Recipe

Simple sponge cake 

Try development chef Clive Goudercourt's recipe for making the perfect sponge cake.

A close up view of a scone served on a plate with a generous helping of jam and cream
Recipe
Recipe

National Trust fruit scones 

Discover how to make the ultimate National Trust fruit scone.

Slice of coffee and walnut cake on a plate
Recipe
Recipe

Coffee and walnut cake 

Made with punchy espresso and crunchy walnuts this cake packs in all the flavour, texture and treats a coffee and walnut cake should.

Looking down on shortbread biscuits topped with rhubarb compote and mixed yogurt and cream, drizzled with red wine syrup. A cupful of cream and yogurt is to the right, and shortbread biscuits cool on a rack to the back.

Cakes, bakes and desserts 

We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.

Preparing fresh vegetables for the restaurant at Knightshayes Court, Tiverton, Devon

Food 

We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.