Victoria Sandwich Cake

READY IN: 45mins




  • Preheat your oven to 350°F. Grease two 8" round cake pans.
  • In a medium-sized mixing bowl, beat together the butter and sugar until well combined and smooth.
  • Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
  • Add the extracts, if you're using them.
  • Add the flour, beating gently just until well combined.
  • Divide the stiff batter evenly between the cake pans; there'll be 11 to 12 ounces of batter in each, depending on the size eggs you used.
  • Bake the cakes for about 20 minutes, or until they start to pull away from the edges of the pans. Remove them from the oven, cool for a couple of minutes, and turn out of the pans onto a rack to cool completely.
  • When the cakes are cool, place one layer on a plate. Spread with the jam of your choice.
  • Whip the cream — 2/3 cup cream makes a medium-thickness layer of filling; 3/4 cup cream, a thick layer. Sprinkle in 2 tablespoons granulated sugar, or to taste, as you whip the cream until it's quite stiff. Stir in the vanilla at the end.
  • Spread the whipped cream over the jam. Top with the second layer of cake.
  • Brush the top of the cake with syrup, and sprinkle with coarse white sparkling sugar, if desired. Or sprinkle with confectioners' sugar just before serving.
  • Refrigerate the cake until you're ready to serve it. It'll be at its best within 12 hours; but is still quite good up to 2 or even 3 days later. The difference will be the whipped cream, which will gradually settle/compact.