Indulge in the timeless elegance of a Victoria sandwich cake with Cardamom. This light and fluffy sponge cake is layered with sweet jam and luscious whipped cream and is a true delight for any occasion. Whether you're hosting a tea party or simply craving a sweet treat, this Victoria sandwich cake recipe is sure to impress.
- 225g unsalted Butter, softened, plus extra for greasing
- 225g Caster Sugar
- 4 large Eggs
- 225g Self Raising Flour
- 1 tsp Baking Powder
- Pinch of Salt
- 1/2 tsp Chai Masala Powder
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 125g Strawberry or Raspberry Jam
- 240 ml Double Cream
- Handful fresh Strawberries, hulled and chopped
- Icing Sugar, for dusting
Preheat your oven to 180 C/350 F.
Grease and line two 8-inch (20cm) round cake tins with baking paper.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
This can be done using an electric mixer or by hand with a wooden spoon.
Add the eggs one by one, beating well after each addition.
If the mixture begins to curdle, add a tablespoon of flour and continue beating until smooth.
Sieve the self-raising flour and baking powder into the bowl.
Add the Salt and Chai Masala Powder and gently fold the dry ingredients into the batter until just combined, being careful not to over mix.
Add the milk and vanilla extract, and fold again until the batter is smooth and evenly mixed.
Divide the batter equally between the prepared cake tins, smoothing the tops with a spatula.
Place the tins in the preheated oven and bake for approximately 25-30 minutes, or until the cakes are golden brown and a toothpick inserted into the centre comes out clean.
Once baked, remove the cakes from the oven and let them cool in the tins for 10 minutes. Then, transfer them to a wire rack to cool completely.
Once the cakes are completely cool, spread the jam evenly over the surface of one cake layer.
In a separate bowl, whip the double cream until soft peaks form.
Spread half the whipped cream over the jam layer.
Carefully place the second cake layer on top of the cream layer, sandwiching the cake together.
Spread over the remaining cream and top with strawberries and a dusting of icing sugar.
Use Lemon Curd to make a Lemon Victoria sponge Cake.
Serve with a cup of tea as part of an afternoon tea spread.
Store leftovers in an airtight container in the fridge for up to 3 days.
Products used in this Recipe:
- Roohts Chai Masala Powder
- Roohts Salt