MyFamilyClub Budget Baking – Victoria Sandwich


Victoria sandwich cake, named after Queen Victoria, is a British institution. No Jubilee tea will be complete without a slice to accompany the bunting and flags. Traditionally raspberry jam is used as the filling but any tasty jam or, if you prefer, a layer of whipped cream, will work well too.

Serves: Makes 1 cake (2x20cm sandwich tins)
Difficulty: 2/5

Victoria Sandwich



  • 180g butter (softened at room temperature)
  • 180g caster sugar
  • 3 medium eggs
  • 180g self-raising flour
  • 3 tbsp milk
  • 3 tbsp raspberry (or other) jam
  • Icing sugar to dust


  1. Thoroughly grease two sandwich tins and line with greaseproof paper
  2. Cream together the butter and sugar until pale and fluffy – use an electric beater if you have one
  3. Beat in the eggs then fold in the flour
  4. Add the milk so the batter has a loose consistency
  5. Spoon into the two sandwich tins and cook in the oven for 25-30 minutes
  6. Test with a skewer or knife to check the cakes are cooked, remove from the sandwich tins and allow to cool
  7. Spread one-half with jam put the other half on top then dust with icing sugar and serve

Cooking tip: Sponge cakes, minus any jam or cream, freeze very well – wrap tightly in cling film to freeze and remove film to defrost

And that’s it! You have your perfect victoria sandwich. The fun doesn’t stop there, though, make sure to get one of the best retro stand mixer for all your baking recipes! Check out the rest of our MyFamilyClub Budget Baking series for great ideas for snacks, treats, and desserts: