Go Back
+ servings

British Victoria Sandwich - Sponge Cake

This Victoria Sandwich is a two-layer sponge cake with a lemon curd filling. I enjoyed slices of this popular British dessert during afternoon tea while visiting London a few years ago. I tried baking this cake when I returned to my American kitchen and it was marvelous. The Victoria Sandwich we enjoyed at The Orangery in Kensington Palace had a raspberry-cream filling. I chose to use lemon curd for my version and it was unforgettable. Enjoy slices of this easy-to-bake cake any day you feel the craving for a superb dessert. This Asian in America recipe by Elizabeth Ann Quirino recipe was inspired by recipes from Food. com and the Food Network.
Prep Time10 minutes
Cook Time25 minutes
Resting Time1 hour
Total Time1 hour 35 minutes
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, British, Filipino
Keyword: British Victoria Sandwich Sponge Cake
Servings: 6 people
Calories: 293kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Two Round Cake Pans - 8 Inches in diameter each

Ingredients

  • 3 whole eggs
  • 1/2 cup unsalted butter softened at room temperature
  • 1/2 cup + 1 teaspoon granulated sugar
  • 1 1/2 cup self-rising cake flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup sweet lemon curd homemade or artisan store-bought
  • 1 cup heavy cream whipped
  • 1/4 cup confectioners' sugar to sprinkle on cake
  • 1 to 2 pieces fresh ripe strawberries sliced, for garnish
  • for serving: tea

Instructions

  • Preheat oven to 350 F degrees.
  • Grease and flour 2 round cake pans, about 8 inches in diameter. Line both with parchment paper. Set aside.
  • Using a cake mixer, cream butter with the sugar in a large bowl till light and fluffy.
  • Beat in the eggs, making sure to beat well after each addition.
  • Sift the self-rising cake flour together with salt and fold by hand with a large spatula into the mixture .
  • Beat at high speed in the mixer for about 2 minutes.Lastly, add the vanilla.
  • Divide batter equally between the 2 prepared cake pans. Bake for 23 to 25 minutes at 350 F degrees. Test if done by sticking a toothpick on top. If toothpick is clean, cake is done.
  • When done, turn cakes over and cool on cake rack for at least 1 hour before filling the heavy cream and lemon curd.
  • When cake layers have cooled, spread some lemon curd on one layer.
  • Then spread the beaten heavy cream over the other cake layer. Using a spatula, spread both center fillings evenly.
  • Put together the Victoria cake layers like a sandwich, with the curd and cream in between.
  • Sprinkle the top and sides with confectioner's sugar. Serve a generous slice with a big pot of freshly made tea.
  • Copyright Notice:
    Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 293kcal | Carbohydrates: 6g | Protein: 1g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 66mg | Potassium: 30mg | Sugar: 5g | Vitamin A: 1056IU | Vitamin C: 1mg | Calcium: 30mg