Welcome to the Great British Bake Off technical challenge series! Each week, we willexplore a new scrummy english baked classic. This victoria sandwich recipe was inspired by episode 1’s technical challenge. It has two layers of heavy butter cake sandwiched with raspberry jam and whipped cream. Cheers!
I like to think that miss mary berry would be proud of my victoria sandwich. Paul, on the other hand, would find some fault somewhere, I’m sure. He would look up at me from under his eyebrows and tsk tsk and tell me it looks a bit of a mess. That is okay, Paul Hollywood. I can’t see your disappointment over my luscious slice of victoria sandwich cake, topped with extra raspberry jam, extra whipped cream, and oh heck extra raspberries, too.
If you have not yet become 100% addicted to the Great British Bake Off, hellooooooo. Where HAVE you been??? It is only the most brilliant food show ever. In sharp contrast to the screaming matches that always seem to occur in American food shows (here is lookin at you, Hell’s Kitchen), the Great British Baking show is filled with sunshine and smiles and friendly hugs and contestants helping each other out with words of encouragement. They bake victoria sandwiches in a tent in the English countryside and there are bunnies and butterflies and happiness. You think I’m exaggerating or that I’ve gone stark raving mad. But watch it. You will see.
As I watched this show, I realized everything I never knew I don’t know about baking. I may be able to make a cookie or a scone or a loaf of bread or a generic cake with the best of them. But start handing out technical challenges with all sorts of detailed requirements and yikes! So, I had this crazy idea tostart baking my way through the technical challenges, until I master each of them.
Victoria sponge is most closely associated withan American pound cake–a heavier, more dense cake thanks to the butter fat. (I know . . . sshhhh . . . there is no fat in cake. Comfort your inner fat girl (or boy). Better yet, give her a piece of cake.) And unfortunately, we don’t get double cream here in the States, so whipped heavy cream will have to do . . .
Ees okay. I eat victoria sandwich cake now.
Cheerio!
mikaela | wyldflour
2 layer 9-inch cake
Victoria Sandwich
40 minPrep Time
20 minCook Time
1 hrTotal Time
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5 based on 3 review(s)
Ingredients
- 1 cup (8 oz) unsalted european sweet cream butter + extra for buttering pans
- 1 cup + 1 Tablespoon white granulated sugar + extra for dusting
- 5 eggs
- 1 3/4 cups + 3 Tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- Add 1 Tablespoon sugar
- Remove 2 Tablespoons all-purpose flour
- Add 3/4 teaspoon baking powder
- Drop to 4 eggs
- 1 cup raspberry jam
- 2 cups heavy whipping cream
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- extra raspberries for topping
High-Altitude Baking:
Low-Altitude Adjustments:
Filling:
Instructions
- Preheat oven to 370 degrees Fahrenheit. (Low altitude: 350 degrees.)
- Allow butter to come to room temperature. While butter is sitting, measure sugar into a food processor plus some extra for topping the cake. Pulse sugar 12-15 times to get a finer sugar. (You are essentially making caster sugar.) Set aside.
- Use a little extra butter to grease two 8-inch or 9-inch cake pans. Line the bottom of the pan with parchment paper. Set aside.
- In a large mixing bowl, measure out necessary sugar from the sugar you processed in the food processor. Beat butter and measured sugar on low speed until fully combined. Beat in eggs on low speed until incorporated. Beat in flour and baking powder on low speed until incorporated.
- Divide the batter between the two greased pans. It will be thick. Smooth out the tops as best as possible. Bake for 18-20 minutes until top edges are starting to brown and an inserted toothpick comes out clean. (Low altitude: 20-22 minutes.)
- Allow cakes to cool for five minutes in the pans set on a wire rack. Then turn out cakes on wire rack to cool completely.
- Make the whipped cream. On high speed, whip cream, sugar, and vanilla until peaks form and whipped cream stands up on its own.
- Assemble. Level the bottom layer of the cake if necessary. Spread raspberry jam almost to the edge, making the jam slightly thinner at the edge. Add whipped cream to piping bag and pipe dollops of whipped cream around the edge. Pipe enough whipped cream to fill in the rest of the cake. (See picture above.) This prevents you from having to spread the whipped cream, which may push jam over the edge. Top filling with second cake and sprinkle with extra sugar. Top with raspberries.
- Serve immediately with extra jam and store covered on a cake dish in the refrigerator for up to 5 days.
Notes
Assemble the cake right after you whip the cream. If you have to make the cake ahead of time, assemble and immediately refrigerate it. Otherwise it is very hard to keep the whipped cream from deflating.
7.8.1.2
69
https://www.wyldflour.com/victoria-sandwich/
wyldflour
Nutrition
Calories
48 cal
Carbs
2 g
Protein
8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Reader Interactions
Comments
Erika saysJust a quick question! Since you are going to pulse the sugar, could you just use caster sugar instead?
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- Mikaela Stone says
If you have access to it, absolutely!
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- Angela B. says
HI, I have a few questions about this recipe. First, should I butter the sides of the pan? Recipe didn't clarify. Also, it's not necessary to sift the flour? Thank you for the high-altitude version! I live in Boulder and was searching and searching for a recipe that already had the calculations!
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- Mikaela Stone says
Hi Angela. Yes - I butter the bottom and sides of the pans. And I do not usually sift my flour, though it is best practice to do so!
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- beth christman says
I just made this last week end for my daughters birthday ....I live in Colorado so I used the high altitude recipe and it turned out really dry....I was disappointed bc its her favorite cake....she discovered it while living in England. I remember it being more tender as well. Any suggestions as to why it was dry?
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- Mikaela says
Hi Beth! I also live in Colorado (hi!), so I'd stick with the high altitude version. I find that when a case seems more moist or more dry than I expect, it's usually due to a difference in oven temperature? (No matter what my darn thermometer says, I know my gas oven did not cook the same as my electric oven.) I'd try cooking for a little less time or dropping the oven temperature by 5-10 degrees!
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- Antoinette Martin says
I live in a small town in New Jersey. I made this for Cupsaw Lake baking contest. I won 2nd place! It is a fabulous recipe! Thank you for sharing.Antoinette
★★★★★
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- Mikaela says
Congratulations! I'm so so happy that you enjoyed it!
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- Karin Lopez says
You are right in my backyarrd, Lovey! I used to work at Santa Fe & Hampden. I just became acquainted with the show and am thoroughly addicted! Thank you for sharing your recipe. I am going to give it a go & hopefully will not have to “chuck it into the bin.”
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- Mikaela says
No kidding! That is crazy close! I shop over at the Costco/Target complex by there all the time! And no chucking in the bin! Lol. If you have an oops and your cake doesn't come out looking the way you want, just crumble it, layer it with the filling, and call it a trifle!
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- Stephen Perrigaux saysSee AlsoChocolate Chip Cookie Dough Pots
Very nice recipe but please use grams for all measurements including liquids .....the web is international ☺️
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- Mikaela says
Thanks, Stephen! So glad you like the recipe! The web has lots of versions of this recipe in grams and also has a measurement conversion calculator if you need any assistance!
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- Carol says
Beautiful cake. What size decorator tip did you use for the whipped cream?
★★★★★
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- Mikaela says
I actually couldn't find my baking tips, so I just cut the end off a piping bag and kept it quite large! A Wilton 1A round tip would probably get a similar affect, as long as you pump it full of whipped cream!
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This looks delicious!! I found this show last December and loved it, but didn’t realize it was on Netflix until this year! I can’t wait to follow along this technical challenge series! I think I need to start trying new things like this!
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- Cora says
Thank you so much for including high altitude adjustments!!! I never make half the recipes I find because it is daunting to adjust properly for high altitude. I love the show and can't wait to try this one out!
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- Mikaela says
Thanks so much, Cora!
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This is such an appetizing treat! I love the combination of ingredients in this finger-licking recipe!
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- Mikaela says
Thanks, Agness!
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- Commodore Allen says
Looks Yummy!
★★★★★
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- Alex says
Ugh, yikes - I've still never seen an episode of this show. Don't stone me, please *_*This cake is a beauty! Poundcake just happens to be my favorite dessert of all time <3
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- Mikaela says
Lol. Thanks, Alex! I highly recommend the show but lately haven't found time to watch anything!
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I love that show!! And I love this cake even more. Holy moly, it's gorgeous, and I bet it's just as delicious.
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- Mikaela says
Thanks, Alison!
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- Erica says
Wow, Mikaela, you've outdone yourself! This is one of the most beautiful cakes I've seen for awhile! I haven't seen the show but it sounds fantastic. Can't wait to see what you bake next!
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- Mikaela says
Thanks, Erica!
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- Jen Hinwood says
I don't think even Grumpy Gus (Paul) could find fault with your Victoria Sandwich. Mary would proclaim 'perfection!' I heard it was amazing. I've been a fan of the show for a few years and also love that it's not a Dow & dirty shouting match.
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- Mikaela says
Yesssss! I love how encouraging they are of each other and how much they try to help each other. Such a happy show!
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- Riva says
I LOVE The Great British Bake Off! This show has seriously become my obsession lately! And oh my goodness, I think you nailed the Victoria Sandwich. Gorgeous! I will have to try (won't look anything like yours, though I am so NOT a baker, lol!).
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- Mikaela says
Lol. Thanks, Riva! And the first couple attempts were not quite as pretty. :( Some seriously domed tops on those cakes . . .
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- Teresa says
Yours looks amazing. I tried Mary's recipe a few days ago and mine didn't rise. Or, maybe they rose and then fell. They were concave in the middle of both layers. Tasty though.
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- Maria says
What are you considering high altitude and low altitude adjustments ? 5,000 ft ? 7,500 ft ?I love trying to make stuff from Gbbo too but the altitude throws a whole other problem into the mix as if terms and ingredient swaps aren’t enough of a challenge. Lol
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- Mikaela says
Lol. So true! I am baking at about 5,300 ft! I would use the high altitude recipe if you're at or above 3,000 feet and the low altitude recipe if you're below 3,000!
Reply
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