I'm going back to basics today, and starting with the classic Victoria Sandwich- a cake that many of us will be very familiar with. Whether you're an experienced baker, or a complete novice, this cake is always a joy to make. It makes the perfect addition to an afternoon tea and is popular with both children and adults alike.

What makes the perfect Victoria? I believe it should be a light, moist and tender cake with a generous filling of raspberry jam, the seeded kind, and a jolly good dusting of icing sugar. For a slightly more indulgent cake, butter icing or freshly whipped cream are wonderful (but not necessary) options as an additional filling.

Let's start with the big question- butter or margarine? Now although I'm very much an all-butter kind of girl, I actually prefer to make my cake with baking margarine. I find that this gives a slightly lighter, moister cake in comparison to using butter. If you do choose this option, ensure that you use a 'baking' margarine with at least 70% fat as the flavour is far superior to other spreads. Do not use a low fat spread- believe me it is just not worth it! The type of fat you choose to use will be a matter of personal preference. If you like a really buttery tasting sponge, then butter will of course be the obvious choice. If you're not sure, I suggest that you experiment with both to get an idea (plus this gives you an excuse to make two cakes!).

For the sugar, use caster, as the fine grain makes it ideal for creamed cakes. Golden caster sugar can also work well if you want a slightly more intense caramel flavour.

Free range eggs are a must if you want to produce a high quality, tasty cake. You may also want to use organic, but again this will be a personal preference. For my recipe, I use large eggs that weigh around 60 g without their shell.

Always use self-raising flour. I have found that plain flour with the addition of baking powder just doesn't give the same rise. If you have beaten enough air into the mixture, it should not be necessary to add any baking powder but it can be used for an extra boost!



My Perfect Victoria Sandwich Recipe:

225g butter or margarine (at least 70% fat)
225g caster sugar
4 large eggs, beaten
225g self-raising flour
Raspberry jam
Icing sugar for dusting

Butter icing (optional):
80g unsalted butter
160g icing sugar

1. Pre-heat the oven to Gas mark 4 (180C) and line two 8" round sandwich tins with baking parchment.
1. In a large mixing bowl, beat together the butter and sugar until light and fluffy (an electric whisk or stand mixer is best for this!)
2. Gradually beat the eggs into the mixture a small amount at a time- don't worry too much if the mixture curdles, it should not affect the final texture of the baked cake.
3. Sift the flour into the mixture and gently fold in until you have a smooth mixture.
4. Divide equally between your two sandwich tins, place into the oven and bake for 20-25 minutes, or until well risen and golden brown.
5. Allow the cakes to cool in the tins for 10 minutes, before removing and allowing to cool completely.
6. Fill the cooled cakes with jam and butter icing, then finish with a sprinkling of icing sugar.

So that's it! Pretty simple right? Please do leave your thoughts and comments below as I love to hear your opinions. What makes the perfect cake for you?

Until next time!

Claire Elizabeth x