Learn how to make this classic British cake with our easy to follow video recipe – it’s the perfect party treat Victoria sandwich
Serves: 8
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Cheap as chips



For the cake:

    • 3 medium eggs


    • 175g (6oz) butter, softened (approx)


    • 175g (6oz) caster sugar (approx)


    • 175g (6oz) self-raising flour (approx)


For the filling:

    • 142ml carton double cream


    • 4-6 level tablespoons raspberry jam


    • caster sugar, for dredging


    • 2 x 18cm (7in) round sandwich tins, greased and base lined with baking parchment







    1. Set the oven to moderately hot Gas Mark 5 or 190°C/375°F.


    1. Weigh the eggs – and then use the same weight for each of the caster sugar, butter and flour.


    1. Cream together the butter and sugar until light and fluffy and the mixture is pale in colour. Beat in the eggs, one at a time, adding a little flour with each egg. Fold in the remaining flour.


    1. Divide the mixture between the sandwich tins, and level the surface. Bake in the centre of the oven for 20-25mins, until the cake has risen, is a golden colour, and springs back when lightly pressed in the centre.



Nutritional information per portion



fat 29.0g calories 460(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.