Victoria sandwich cake: sweet, spongy and, dare we say, British

Published 6:12 pm Tuesday, March 11, 2008

A Victoria sandwich cake is a standby of British culinary arts, foolproof and man-proof.

It is a buttery sponge that can be cut into shapes and adapted readily with flavors and frostings.

This traditional version, with raspberry jam filling and a sprinkle of fine granulated sugar on top, is from Katie Stewart, the former London Times food writer, TV cook, best-selling cookbook author.

It’s from her book “The Times Cookery Book.”

In place of the jam, you can substitute your favorite filling. Lemon curd works well, as does plain or flavored whipped cream.

Buttercream frosting to complement a flavored batter is a nice variation. Try mocha buttercream on a chocolate cake or orange buttercream on the classic cake to which you’ve added a few tablespoons of orange zest.

Victoria sandwich cake

8 tablespoons (1 stick) unsalted butter, plus more for greasing the baking pans

1 cup self-rising flour, plus more for the pans

1 teaspoon baking powder

Pinch salt

1/2 cup superfine sugar, plus more for sprinkling

2 large eggs

1/2 vanilla extract

1 cup raspberry jam

For best results, start with room-temperature ingredients.

Preheat the oven to 325 degrees.

Use butter to lightly grease two 7- or 8-inch round cake pans, then line both pan bottoms with a round of waxed paper or parchment paper that has also been greased. Lightly flour sides and bottoms of the pans, tapping out excess.

Sift together the flour, baking powder and salt onto a sheet of waxed paper.

Combine the butter and sugar in the bowl of a stand mixer, or use an electric hand-held mixer; beat on medium speed for several minutes, until the mixture is light and fluffy. Reduce the speed to low and add the eggs, one at a time, and vanilla extract, mixing to combine.

Add a little of the sifted dry ingredients. With the speed on low, gradually add the remaining sifted mixture and beat for 1 minute or just until combined; be careful not to overbeat.

Divide the batter between the cake pans and rap the pans lightly on the counter to get rid of any air bubbles. Bake for 20 to 25 minutes, until the tops are golden.

Transfer the pans to a wire rack and let sit for 2 minutes, then turn the 2 cake layers out onto the rack; let cool completely.

(The unfilled layers can be wrapped well and frozen for up to 1 month.)

Place 1 cooled layer on a plate and spread an even layer of jam to within 1/2 inch of the edges; invert the second layer and place it securely on top of the jam.

Note: Traditionally, raspberry jam is used as filling. But lemon curd, whipped cream or buttercream frosting may be used between the layers too.

Sprinkle the top of the cake with sugar.

Makes one 7- or 8-inch cake (8 servings).

Adapted from “The Times Cookery Book,” by Katie Stewart