Victoria Sandwich Recipe from 1932

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This traditional British cake -- named after Queen Victoria -- comes from a classic Australian Cookbook published in 1932*: The Commonsense Cookery Book Complied by The Public School Cookery Teachers’ Association of New South Wales.



INGREDIENTS

  • 3 eggs
  • Unsalted butter
  • Caster sugar
  • All-purpose flour
  • ½ tablespoon baking powder
  • Raspberry jam
  • Icing sugar for dusting

Needed: A scale for weighing ingredients.


Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Grease and line two 6-inch layer cake pans

  1. Weigh 3 eggs in their shells.
  2. Then, weigh the same amount of unsalted butter, caster sugar, and all-purpose flour. (For me it came out to 171g of each.)
  3. Add ½ tablespoon of baking powder into the bowl with the flour and mix well. 
  4. Add the 3 eggs into a small bowl or measuring cup and beat well.
  5. In a large bowl, cream the butter and sugar.
  6. Beat eggs well in a small bowl or measuring cup.
  7. Gradually add the beaten eggs to the creamed butter/sugar mixture, a little at a time, while beating lightly.
  8. Sift the flour/baking powder mixture into the batter and fold in lightly until no dry flour streaks remain.
  9. Divide the batter evenly between two 6-inch layer cake pans.
  10. Level batter in the pans with a spoon or spatula.
  11. Bake in a preheated oven at 350°F/175°C for 25-30 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes away clean.
  12. Cool in pans for 15 minutes, then fully cool on cooling racks.
  13. Once the layers have fully cooled, sandwich the layers together with raspberry jam in between. Then, dust the top with icing sugar.

Notes: If you want to make this cake in 8-inch pans, increase the eggs to 4, then weigh everything accordingly and use 2 teaspoons of baking powder.


Original recipe clipping:


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